APPLE CRISP: Nuggets of Wisdom

1. Apple crisps are a great way to use up surplus apples.   It’s an easy recipe and doesn’t require a pie crust.
2. A little bit of cornstarch mixed with the apples will help solidify with the juice from the apples.
3. My secret sauce to make this an even richer & “creamier” crisp is my Connie’s Caramel Sauce folded into the apple mixture. 
4. A little bit of info about apples for your crisp:  Granny Smith & Pink Lady (aka Cripps Pink) make a great combo. Granny Smiths are crunchy & tart and keep their shape.
5. Pink Lady, which is the Trademark for Cripps Pink, are crunchy, sweet & tart.  They are the perfect combo.  Experiment with your own favorite apples.  🙂
6. FUJI: Another great apple for crisps. These apples are favorites for eating.  They also work well in baked apple dishes, since they’re crunchy & hold their shape as they cook.
7. The main thing to remember when choosing apples:  Pick apples that stay firm and crisp & won’t “break down” when baked.