My mom's apple crisp topping always sinks unless you chill the butter first.

2 comments

2 Comments

Used to think the type of apple mattered most for a good crisp. Learning about using cold butter changed my whole approach. Now my topping stays crumbly and never turns into a soggy mush at the bottom.

ward.angela9d ago

Yeah cold butter is a total game changer lol. I started grating frozen butter into the flour mix with a box grater, and it gives you those perfect little chunks. Never get that greasy paste layer anymore.