I am baking an apple crisp and it calls for 1/4 cup margarine, softened. Can I use applesauce to replace it and if so, how much should I use?
My guess would be no, you cannot substitute applesauce. You could substitute real butter if you want to. The purpose of the butter or margerine is to bind with the flour and sugar to make the crust or crispy part on top of an apple crisp. Apple sauce would not help in making a crust.
i agree. Apple sauce is good to use in cakes(makes the cake moist), but for the crust of an apple crisp i do not think it will work right.
I'm assuming that you need the butter to mix into the crumb topping mix - no do not use applesauce in this situation, if it's blended into a batter or with fruit in place of some of the sugar it'd be alright, I'd suggest under those situations no more than a third of the fat called for but you need to cut back the liquid called for in the recipe because of the added liquid that's in the applesauce. As far as the crumb topping goes, you could used a lite margarine as opposed to butterbut it really needs to be a fat to get the proper crisp topping texture - in my opinion
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No. The marg. used in the crisp topping helps to create your crust. If you use applesauce it would just be a liquid.
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