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     Title: Constructing The Perfect Crisp Part 2
Categories: Fruit, Pies, Info
     Yield: 1 servings

          Apple crisp

 Lastly, these chefs say to ignore the urban baking myth that says
 for the best crisp you should bake the topping and the apples
 separately. "I prefer to bake the topping right on the apples. I
 like the crunchy layer on top with the softer, almost chewy filling
 that is underneath. I also feel that the apples bake up juicier when
 they're covered with the crumb topping," Vernier says.

 Back in my kitchen, I followed the method-driven tips I'd gathered
 from these two professionals. The improvements to my recipe became
 clear when I made this belly-warming dish for the woman who'd taught
 me to make it years ago -- my mom. The verdict? A winner --
 toothsome, crisp and balanced.

 How to make that crisp a winner

 Pass up those Red Delicious: Say yes to baking apples --
 Gravensteins, Granny Smiths, Pippins and Golden Delicious -- but
 don't overlook some of the "new" varieties that are great eating
 apples, too. See the results of FOODday's taste-test of 10 types of
 apple. And, always ask purveyors which baking apples are fresh and
 in season for best results (see Test Kitchen story).

 Dice, don't slice: Paley's Place pastry chef Lauren Fortgang cubes
 her apples instead of slicing them so their size matches that of the
 other fruit she often mixes into the base. Her method also works
 best for creating a firm, purely apple base that props up the golden
 topping.

 Don't go the melted route: Chilled butter is the key to a good
 crust. Run from recipes that call for mixing in melted butter, since
 they work against the goal of creating a crumbly topping. Spice it
 up: Local pastry chefs Fortgang and Michelle Vernier are divided on
 the issue of where to add the spices in a crisp. Fortgang prefers to
 leave the apples alone and puts her spices in the crust; Vernier
 says spices get lost in her crust and sprinkles them over the apple
 base. Test both methods to see which one you like best.

 Create crumbles: Whether they're using oatmeal or nuts, these chefs
 know that adding a texture-rich ingredient separates a memorable
 apple crisp from a forgettable dessert. "I like adding oats because
 of their nutty flavor and chewy texture. I also think they add to
 the rustic-ness of crisps," Vernier says.

 Keep a watchful eye: As the kitchen timer runs down, watch the crisp
 carefully. You'll know it's finished when it approaches a golden
 brown color and the apple filling has started to bubble around the
 edges.

 by Ashley Gartland, special to The Oregonian
 From: Slashfood.Com

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