I found a very basic recipe for apple crisp and it states to use apples (well duh!).
What is the best apple or combination of apples to use for apple crisp? I want a good flavor!
thanks, I'll remember that!
Mmmmm we have been eating Honey crisps out of hand and begun picking for at use as needed. ( HC may still be a regional apple, I dunno). Waiting until a Light frost or after to begin harvesting Harrelson's. These are more tart than sweet. Can't wait. Not for the frost that is. Dang sqwerrels shake the tree all summer, take a bite and move onto the next apple. They get all the fun. Apple crisp. Mmmm.
We have cooking apple called a Bramley but it doesn't seem to exist anywhere else in the world. Good flavour but very tart. It "falls" well so makes good apple sauce but for a crisp or crumble or pie it's better mixed with something which holds its shape. Do you have Cox's Orange Pippins where you are? They are a late summer/early autumn apple but keep well over the winter and have a lovely rich flavour.I found a very basic recipe for apple crisp and it states to use apples (well duh!).
What is the best apple or combination of apples to use for apple crisp? I want a good flavor!
With you on "Delicious" apples. We get an abomination called "Golden Delicious" - mostly grown in France for the supermarket trade. As someone once wrote in the newspaper, they should be had up under the Trades Description Act because they are neither golden nor delicious!I bake with whatever apples are currently on sale. In my neck of the woods, that is usually Gala, Fuji, Granny Smith, and sometimes Jazz. MacIntoshes when I can get them. Yes, I make pies with Macs. I have recently been repeatedly told that you cannot make apple pie with Macs, because they will allegedly turn into mush.
No, they don't, not if you treat 'em right. Fortunately I had never been told this little bit of "wisdom" 45 years ago when I was learning to make apple pies, LOL! I got other, truer wisdom instead about how to make my apple pies non-soggy without having to resort to loads of tapioca or cornflakes in the bottom of the crust!
I did a side-by-side comparison and while it's true that Macs tend to be a little softer than some other apples, they hold their shape just fine. In fact I suspect I probably could have done better but may have overcooked them a bit as it had been awhile since I'd baked with a Mac, due to not being able to find them for several years running. And the Mac pie tasted way better.
Note that I do not mention any "delicious" type. Those are not apples. They are apple-shaped objects that ship very well due to having ridiculously thick skins, and they have very little apple flavor. When my son was little he told me not to buy those at the grocery store because he had had one at the day care and (according to him) "they don't taste like apples at all", LOL!
With you on "Delicious" apples. We get an abomination called "Golden Delicious" - mostly grown in France for the supermarket trade. As someone once wrote in the newspaper, they should be had up under the Trades Description Act because they are neither golden nor delicious!
We get a lot of apples from France - mostly rubbish and no self-respecting French person would give them house-room. The difference between a French Braeburn and a New Zealand one is absolutely unbelievable. They don't taste like the same apple.
My favourite "eating" apple is the Granny Smith. Again, the French ones aren't worth buying (I wonder why?), the ones from Chile are usually very tart but "Cape" ones (from South Africa) are my favourites. Sadly we don't grow them here. We also have Cox's Orange Pippin which is a late apple that keeps well through the winter. It can be used like the French Reinette as it keeps iy's shape when cooked