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: