"Chemiker" > wrote in message
...
> NTLA (Not Too Long Ago), I decided to make an(other) apple crisp.
> Fruit was to be Fuji or Gala or a mix of those apples, with the
> typical streusel topping, augmented with a bit of nutmeg and cinnamon.
>
> My earlier tries resulted in rather soggy toppings, anything but
> "crisp". This time I followed the standard procedure, but about 5-8
> minutes before the dish was done, I brushed the topping with melted
> butter, using a silicone brush. VOILA! Crisp as concrete! Flavor was
> good, crunch was definitely there, and no nuts were needed (can't eat
> them).
>
> It occurs to me that if there were such a device as a butter-sprayer,
> that is, something that could spray a mist of melted butter onto the
> crisp, it would be a boon to humanity. Not only that, but if it could
> also spray EVOO, roasting those veggies would be improved also.
>
> Since I am about as proficient in baking as I am in speaking fluent
> Afghan, or Urdu, or whatever it is, I throw this question out to those
> more knowledgable than I.
>
> Is there such a device? If not, how have you addressed this problem?

I took a class where we sprayed warm (about 80 degrees) chocolate/cocoa
butter using a compressed air sprayer. Should work for butter, but the set
up and clean up might be a bit much for your use.