apple crisp - I found what looks to be a good recipe, but?

Question

it calls for lemon juice. for some reason, we don't have any lime or lemon juice. Will this be a problem with the recipe coming out decently? (in a snowstorm, so I'm not heading out this evening)

http://allrecipes.com/Recipe/Nutty-Apple-Crisp/Detail.aspx

Answer 1

You'll be fine.......all the lemon juice does is "cut" the sweetness of the apples.....You can use white or cider vinegar, as it's only 2 tablespoons for the entire apple crisp.....You can do it either way, so you'll be fine......just a hint, though, you can ALWAYS have lemon juice by doing this:

8-10 lemons

Juice the lemons (including pulp) and pour the juice/pulp into a ice cube tray and freeze for 24 hours.......when completely frozen, pop them out and store them in a zip lock bag in the freezer.....each "ice cube" is just around 2 tablespoons......Enjoy!!!

Christopher

Answer 2

Apple Crisp Topping: 1/2 cup rolled oats 1/2 cup all-purpose flour 1/2 cup panko 1/2 cup sugar 3/4 tsp cinnamon 1/2 tsp salt 1/4 tsp nutmeg 1/2 cup butter, chilled and cut into small pieces Filling: 3-4 lbs apples, ( a mix of granny smith, johnathons, or pipins), peeled and cut into 1/3″ slices (keep apples in a bowl covered with water and the juice of 1 lemon until needed for the recipe, otherwise the apples will oxidize and start turning brown.) 1/2 cup brown sugar juice from 1/2 of a lemon 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp salt 1/4 tsp cayenne Preheat oven to 350 degrees. Butter a 9″ glass or ceramic pie dish. To a mixing bowl, add the first 7 ingredients for the topping. Stir thoroughly. Add the small pieces of chilled butter to the seasoned oat and flour mixture. Using your fingers, a pastry cutter, or a mixer/processor work the butter into the oat mixture until the larges crumbs are about the size of a pea. (Using a mixer or processor will make quick work of this part but I really enjoy doing it with my hands.) Once the butter has been incorporated, place the topping back in the fridge to chill until ready to use. This step can be prepared several hours in advance. Drain the apples from the lemon water. Added the drained apples and all of the other ingredients for the filling into a large bowl. Toss to evenly combine all ingredients. Pour the filling into butter pie dish. Evenly distribute the chilled topping over the filling. Place the crisp into the middle of a preheated 350 degree oven with a sheet pan underneath to catch any juices that may dribble out. Bake at 350 for about 1 hour, or until the topping is golden brown and the apples are tender when pierced with a knife or fork. Remove the crisp from the oven and place on a rack to cool for at least 20 minutes before serving. Serve with vanilla ice cream and enjoy!

Answer 3

I don't think it will make a difference at all in your recipe if you want to try orange juice or apple juice but only half of what the recipe calls for

Answer 4

It should be fine. I've made it from recipe's like that and left the lemon juice out.

If your hesitant, I'd search for another recipe that doesnt call for lemon juice. :)

Answer 5

I think that's just to keep the apples from turning brown while you prepare the rest.

Answer 6

OH NOO! Your going to be PERFECTLY fine without it. Its just to help the apple thingy to ook. Not much needed though!

Answer 7

Check out this free cooking E-book, it might have what you're looking for.

Answer 8

you can use a little orange juice and the zest of the orange peal.