We went apple picking this weekend but came up short on my favorite variety to bake with: Golden Delicious.  As a substitute, I left with Ginger Golds and Cortlands.

The Ginger Golds didn’t hold their shape when cooked, but would make a delicious, sweet apple sauce.  They also didn’t brown, which is a big plus when baking, especially when you step away for an hour to enjoy a bowl of homemade chili.  I’ll try the Cortlands next.

I don’t have pics of the crisp, but will leave you with something else that’s golden:

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