Can you use cake flour instead of regular in apple crisp?

* Texture: Cake flour is low in gluten, which gives it a tender and delicate crumb. This can result in a crumb topping that's overly soft and might not have the desired crunch.

* Taste: The lower gluten content in cake flour can also make the topping less flavorful.

* Stability: The topping might not hold its shape as well due to the lack of gluten, potentially leading to a messy and uneven crisp.

Alternatives for a crispier topping:

* All-purpose flour: This is the most common and recommended flour for apple crisp toppings. It offers a good balance of gluten for structure and tenderness.

* Oat flour: Adds a nutty flavor and texture to the topping.

* Combination of flours: You can experiment with a mix of all-purpose flour, oat flour, and even a little bit of almond flour for a multi-layered texture.

If you decide to use cake flour:

* Increase the amount slightly: To compensate for the lower gluten content, use a slightly higher amount of cake flour than the recipe calls for (about 10% more).

* Add a bit of cornstarch: This will help to create a crispier topping.

* Don't over-bake: Overbaking can make the topping dry and hard.

Ultimately, it's up to your preference and experimentation. If you want to try using cake flour in your apple crisp, go for it! Just be aware of the potential differences in texture and taste.