When you bake with apples, make sure that you use apples that are specially grown for baking purposes. Baking apples retain their shape and do not become mushy with cooking. They have a nice sweet - tart balance.
Some of the best baking apples:
Cortland - The flesh of these apples do not brown or discolor easily and they are a nice addition to wine and cheese plates. They are juicy and tart with bright red skins and very white flesh.
Empire - A cross between Red Delicious and McIntosh, Empire apples are firm textured and slightly tart. The Empire apple is a great all purpose fruit - wonderful for baking and fresh eating.
Mutsu (Crispin) - This is a large yellow green apple that is very juicy and very crisp. It is great for baking, fresh eating, salad, sauces, and freezing.
Golden Delicious - A sweet apple with a mild flavor, it is one of the best for all around cooking purposes. It maintains its shape well after baking.
Granny Smith - This apple is crisp and very tart. Granny Smiths are enhanced when used with sweeter types of apples in pies and crisps.
Honeycrisps - Developed in Minnesota, this apple is honey sweet and tart flavored. They are a great eating apple and also fantastic when used in baking or sauces.
Ida Red - This apple is a very old variety which is very tangy tasting. Sometimes the flesh is tainted slightly pink. Ida Reds hold their shape well when baked, and they are also good in salads and for freezing.
Winesap - A firm and aromatic apple with a spicy taste, winesaps are rather sweet and great if paired with slightly tangier apples such as Granny Smiths.
Jonathon - A firm and tasty tart apple, Jonathons hold their shape well when baked. This apple has a yellow green base and blush stripe and is excellent for eating and cooking.
Ingredients:
- 8-10 cups sliced, peeled, backing apples about 1/8 to 1/4 thick (about 10-12 medium sized apples)
- 1 1/2 cups packed brown sugar
- 1 cup flour
- 1 1/8 cup quick oats
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 cup margarine or butter softened
Directions:
- Preheat oven to 350 F
- Spray 9 x 13 inch glass baking pan with vegetable oil
- Mix all ingredients except for apples and margarine or butter
- Mix 1/4 cup of dry ingredients with apple slices - will prevent the bottom of dessert from becoming watery
- Arrange coated apple slices evenly in greased 9 x 13 inch baking pan
- Add softened margarine or butter to remaining dry mixture with fork until crumbly
- Add the crumbly topping over apples
- Bake for approximately 50-55 minutes or until golden brown
Makes approximately 18 -20 1/2 cup servings.
Delicious if Apple Crisp is served warm with ice-cream or Cool Whip!
