HI everyone,
I went looking and found a crockpot baked apple recipe right away but I got
sidetracked. I'm sending one from skinny chef in a separate email.
Here's a word about apples for baking from the Bon Appetite site. The mutsu,
pinklady and honeycrisp
were lauded for holding their shape.
Granny Smith apples are generally thought of as the go-to baking apple, but
in the BA test kitchen, we have a few favorites that hold up under heat and
balance sweet-tart flavor. Try them when you're ready to branch out.
Honeycrisp: Our desert-island apple. Its shatteringly crisp texture is
guaranteed to hold firm when baked or caramelized.
Mutsu: Also known as Crispin, this firm-fleshed, less tart option is similar
in flavor to a Golden Delicious. Great for pies or other recipes that call
for gentle cooking.
Pink Lady: (or Cripps Pink)
Balanced between sweet, tart, and tannic notes. It will retain a distinct
shape when diced and added to coffee cake or a morning muffin.
hth,
Nancy
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