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hate apple mush

 
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jonquil



Joined: 01 Nov 2008
Posts: 7
Location: hamden,ct.usa

PostPosted: Tue Nov 04, 2008 2:31 pm    Post subject: hate apple mush Reply with quote

one of my family's favorite desserts is a simple apple crisp. the problem i have is that in order to get the top to 'crisp', the dish requires baking for 20 or so minutes. this turns the lovely apples on the bottom of the dish into a tasteless mush! any suggestions on how to crisp the top while leaving the apples in only long enough to warm through? i have started at 375 degrees F, and a high heat (such as a broiler) kind of toasted the butter in the crisp in an interesting way Confused . jonquil
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FoodSciGeek



Joined: 19 Aug 2005
Posts: 143
Location: Vancouver

PostPosted: Tue Nov 04, 2008 8:12 pm    Post subject: Reply with quote

You probably need to change the type of apples you bake with rather than the process. Different apples bake out with different textures. You want to start with apples that are very firm for baking, then there is texture and flavor left. I like very tart apples in baking as well. A couple of reccomendations: Courtlands, Golden Delicious and Granny Smith.
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jonquil



Joined: 01 Nov 2008
Posts: 7
Location: hamden,ct.usa

PostPosted: Tue Nov 04, 2008 8:28 pm    Post subject: Reply with quote

thanks for the suggestion-- & i do love a tart apple-for eating or baking Wink
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Tue Nov 04, 2008 11:34 pm    Post subject: Reply with quote

I'll second FoodSciGeek (nice to see you back!!!), I use Granny Smith or Golden Delicious in apple crisp as they keep their shape when cooked, although I've taken to tossing them with some Macintoshs to get a more varied texture. For the topping--lately i've been adding granola instead of oat meal and find it crispier and tastier!
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brighidsdaughter



Joined: 02 Oct 2004
Posts: 233
Location: Canton, TX USA

PostPosted: Thu Nov 06, 2008 6:12 am    Post subject: Reply with quote

I'm with FoodSciGeek & David on the variety of apples. I like to use a couple different types of cooking apple, & love the tartness of Granny Smiths.

Don't remember where I read this online today, but it was about making crumble on the stovetop instead of baking it. The cook melted some butter in a skillet & toasted the oats, flour, cinnamon & some nuts in it before adding the sugar to the mix. At least partially cooking the topping on stovetop would cut down a lot on oven time & preserve the apple texture.
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FoodSciGeek



Joined: 19 Aug 2005
Posts: 143
Location: Vancouver

PostPosted: Thu Nov 06, 2008 11:33 pm    Post subject: Reply with quote

Good to be back. I've had an insane travel schedule the last year, and although I keep checking in on the main topic, I didn't have the time or energy to participate in the discussions. I think things are slowing down now.
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