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First Dessert

Rafter RRafter R Posts: 120
edited November -1 in EggHead Forum
Well I finished a brisket and turned up the heat to make an apple crisp. I think I cooked it too long b/c the apples were a little smooshy, and the wife said they should be crisp :huh: . I thought the top was what made it a crisp? anyway the finished products, sorry I forgot the ice cream.... :P


P7300105.jpg :ohmy:


  • mxdadmxdad Posts: 47
    Looks good, personally I like the apples more smooshy than crisp
  • Looks fantastic. I am on Team Smooshy Top Crisp as well.

    Keep the egg fires burning!
  • Gator Bait Gator Bait Posts: 5,244
    Looks good Rafter, the soft apples may not have been due to the cooking time but the type of apple you used. In Pam Anderson's book The Perfect Recipe (a great book I highly recommend) on page 319 she explains how different apples cook. Her research shows that Braeburn, Golden Delicious, Granny Smith, Jonagold, Rome Beauty and Winesap will stay more firm then Cortland, Empire, Macoun and McIntosh. She also states that Fuji and Red Delicious are not good for baking. She recommends for her apple pie recipe (the best I have ever found) that you use a mix of the two varieties. I have made her apple pie with a mixture of Jonagolds and a few McIntosh and she is absolutely right. The Jonagolds retain their shape where the McIntosh fall apart into apple sauce to fill in all the nooks and crannies. :)

    Hope this helps,


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