Cookbook author and baking authority Abby Dodge created this recipe completely for Epicurious. “The flavor of this dessert relies on the apples, as they’ll differ from sweet to tart and every thing in between,” says Dodge. She recommends using a combination of McIntosh and Golden Delectable apples. The McIntosh variety is nice and juicy, and breaks down when baked. Golden Delectable apples are more tart; they’ll soften fairly within the oven, but will take care of their form. Both are readily readily accessible, but Macouns are an very excellent change for the McIntosh, and Honey Crisp might perhaps well also be inclined fairly than the Golden Delectable.
For more on baking apple crisp, in conjunction with guidelines from Dodge and how to add nuts or oatmeal to the topping, behold Classic Recipes: Apple Crisp.
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