GMA Recipe: Apple Crisp

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About Apples
From Curtis Aikens
1996

Whether you prefer "grannies ", "Macs," or just plain "red delicious" fall is the season for picking and eating fresh, juicy apples. Right now orchards all over the country are full of local varieties...But there's a lot of confusion about which apples taste best in a tart or a turnover and which ones are good for munching on straight from the tree or market. This morning Curtis Aikens gave us a quick lesson on the A-B-C's of apples.

1. Curtis, many of us automatically think apples should be picked and eaten in the fall. Are they really a seasonal fruit?

Although apples are available all year round, the peak season is from august through October. About 2,500 known apple varieties are grown in the U.S.; 7,500 are grown worldwide. They are grown in every state within the continental u.s. And the top growing states are Washington, New York, Michigan, California, Virginia, and Pennsylvania. Here's an interesting fact: in 1993, apple growers produced 41 pounds of apples per person in the u.s.- That's over 100 apples per person for one year alone!

2. What do you need to know to pick a tasty apple and which ones are the most popular?

They should be free of bruises, with deep vibrant colors, and a green stem and green blossom end.

Almost 100 varieties are grown, but 15 varieties make up for 90% of production.

The Red Delicious apple is potentially the best-known and best-selling apple. They are striped to solid red in color with a sweet flavor. (Golden Delicious are yellow-green with a pink blush) both are available all year round. They taste great raw and are good in salads. Do not cook with them, however, since they fall apart.

3. What about McIntosh apples?

The Mcintosh apple is another great apple that can be eaten raw, used in salads, or applesauces. They are red and green and have a sweet and juicy flavor. Mcintosh apples are great for cooking...as are Rome Beauty apples.

4. O-k tell us about these green apples.

We have two here. The first is the inimitable Granny Smith -uniformly green in color with a yellow tint up near the stem end. It is crisp with tart, sweet flavor. The other is local to New York - the NY State Crispin.

5. Now what are you going to make for us today?

Apple Crisp Recipe
Ingredients

8 medium apples, peeled & sliced ( a variety of apples always works well - ie. McIntoshs & Rome Beauties, for example)

1 tablespoon lemon juice

2 tablespoons orange juice

grated rind of 1 orange

For Topping:

1 cup firmly packed light brown sugar

1/2 teaspoon cinnamon

3/4 cup flour

1/4 teaspoon salt

6 tablespoons butter or margarine

* Slice apples into a greased 9-inch square pan or a 1-quart casserole.

* Stir the orange juice, lemon juice and orange rind into the apples.

* Mix brown sugar, flour, cinnamon, and salt into a bowl. Cut in the butter. Mix well. (a Cuisinart or pastry blender work well)

* Spread topping mixture onto the apples.

* Bake at 350 for 45 minutes, or until golden brown and bubbly.

* Let cool; serve with vanilla ice cream or frozen yogurt.