So the apples cook to the same degree of doneness, cut them in consistent slices, about ¼″ thick.ĭon’t bother with adding lemon juice. Use a sharp paring knife to core and peel the apples, or invest in an apple peeler if you bake or cook with apples more often.Ĭut your apples the same thickness. Baking with apple skins can turn a sweet dessert bitter, and frankly, loose apple skins just aren’t that attractive to boot. The part that takes the longest in making this recipe is taking the time to peel the apples-but you won’t be sorry for doing so. Substitute Granny Smith apples with honeycrisp or braeburns, both of which are more firm than other varieties, or use in tandem with Granny Smiths.Īlways peel the apples. Tart and a bit sour, Granny Smith apples balance the sweetness from the added sugar in most dessert recipes. With so many varieties to choose from, narrowing the field of the best apples for apple crisp may not seem that important, but if you want the perfectly cooked center that won’t either become mush or put off too much liquid, there’s only one apple that always works best.īecause they hold their shape well during cooking, Granny Smith apples are my choice for baking in this recipe.
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