MMMMM----- Recipe via Meal-Master (tm) v8.05

      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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