Can apple crisp be made the day before?

[debodun]

I promised to make apple crisp for the church after service fellowship meal this Sunday. I am debating whether to make it Saturday afternoon, let it cool and refrigerate and warm it up again Sunday morning. I'd be less rushed making it ahead considering my health issues lately.

Or should I make it Sunday morning where I'd have to get up really early and be fumbling around, but it would be nice an fresh. The problem is making it the day before, it won't be very crisp, the filling would probably soak into the crust. It's going to have to be Cool Whip style topping. Vanilla ice cream won't work. I go to early Bible study before the service and the service is at LEAST an hour, so were talking over 2 hours. Ice cream would melt since there's no way to keep it frozen at the venue - it just a rented space.

 

[NorthernLight]

Depends how you make it.

I used to make it with no bottom crust. Some of the crumble would be mixed in with the apple, and naturally this part wasn't very crisp. The crisp part was the layer of crumble on top.

Could you omit the bottom crust, and make the apple-y part the day before? And then on Sunday, add the top layer and cook just enough to make the top crispy.

Maybe where you live, a bottom crust is required. Where I've lived, people enjoy apple crisp any way they can get it!

 

[debodun]

I never put a crust on the bottom. It's basicall some apple pie filling with some spices in it and a mix of oatmeal, sugar, flour, butter and nuts for the topping.

 

[Remy]

If that's what works best for you, than make it the day before. Probably let it cool completely before covered and put in the fridge. I hope they appreciate what you bring.

 

[NorthernLight]

Sorry. I thought crust meant bottom crust.

Perhaps you could prepare the apple layer in the pan, and mix and refrigerate the topping separately. Then do the last steps shortly before you leave? Or maybe that would still be too much rushing.

I understand about not wanting to do too much in one day. I sure wouldn't want to be cooking first thing in the morning and then going out. I really try to ration my activities these days.

 

[debodun]

It's sort of a tradition that I bring apple crisp on the Sunday before Thanksgiving, but now I have some health issues - bad eyesight, sore knee and bruised foot, so I'm trying to be more efficient with my physical efforts.

 

[IrisSenior]

I promised to make apple crisp for the church after service fellowship meal this Sunday. I am debating whether to make it Saturday afternoon, let it cool and refrigerate and warm it up again Sunday morning. I'd be less rushed making it ahead considering my health issues lately. Or should I make it Sunday morning where I'd have to get up really early and be fumbling around, but it would be nice an fresh. The problem is making it the day before, it won't be very crisp, the filling would probably soak into the crust. It's going to have to be Cool Whip style topping. Vanilla ice cream won't work. I go to early Bible study before the service and the service is at LEAST an hour, so were talking over 2 hours. Ice cream would melt since there's no way to keep it frozen at the venue - it just a rented space.

Sure you can make it the day before. I make mine the same except I cut up fresh apples (washed and skin too). It would keep 2-3 days in the fridge.

 

[debodun]

Yes, I did make it yesterday and it was fine. I remember my mom saying sometimes a thing is better the next day because the flavors have a chance to blend. No leftovers after church except for maybe a small piece of apple and a cranberry or two. I received several compliments and one person asked for the recipe. Now just a fond memory.