Just curious. I have always made my applecrisp the way my gran did. Today a friend of mine asked me if I had ever tried precooking my apples in a cornstarch mixture. She said it made for a more stable flavorfull applecrisp. She has not had mine. So what do you think? Does the cornstarch recipe make a thicker solid crisp?
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I 've never tried that, and it seems like one extra step in what is a very simple recipe which i make when i want something apple-pie-y but don't want to take a lot of time making crust, etc. So it would never occur to me to complicate it with an extra step, an extra pot to clean, etc.
I would expect that you'd get an apple crisp that's softer and with less character. (I like to feel the individual apple slices, cooked but not mushy)
What Ed Buchanan wrote is what I was about to say. So let me summarize: Don't second-guess Gran... she knows what she is/was doing. My apple crisp recipe is from my Grammy... and it has never been improved upon no matter how many time I tried.
p.s. My Grammies recipe is exactly as Ed Buchanan described (except for the ovn temp... we use 350 degF), but he is not my grandmother!
Realy has nothing to do with soggy crust, cooked or raw it could get soggy. Has to do with when cut all of filling run out and also even blending of all flavors of things you added. Want to stop crust from being soggy? spray raw crust with egg whiteand bake a few minutes then fill.