I prefer to use Granny Smith apples (that's all I have with no money to buy anything until next payday). How do I keep my apples from turning to mush (instant applesauce) when I make an apple crisp? I have used these same type of apples in a cake once with the apple being soft but not mush. And the cake was baked longer then the crisp.

Any ideas on how I can keep the apples firm (even close just so long as they hold together)?

Thanks

animalfarms (In)

-- animalfarms (jwlewis@indy.net), December 28, 2000

Answers

decrease you baking time- my crisp recipe just calls to bake until the apples are done. ...diane in michigan

-- diane (gardiacaprines@yahoo.com), December 28, 2000.