Quick Apple Crisp Recipe Tips: Deep Covered Baker vs. Traditional Baking

[kearstin]

Hey Guys -

I am practicing the Quick Apple Crisp recipe tonight for a show tomorrow (first time ever making it). I read that some of you are making it in the Deep Covered Baker to show it off this month. But now I'm just wondering if I should use the lid or not...? What have you guys done?

TIA!!!!

 

[vwpamperedchef]

no lid for apple crisp

 

[dianevill]

Definitely no lid - the apple crisp will become "apple limp"

 

[dianevill]

Oh, and add some cinnamon or caramel sprinkles to the crust mix - YUMMY!!

 

[kearstin]

Thanks for the quick response!!!! That was my first thought, but I wanted to be sure. But I do have another question now ... Is there a trick to getting the apple core off of the A/P/C/S without it being so difficult? I certainly don't want the host or guest seeing me struggle like I just did in my own kitchen

 

[kearstin]

Oh, and add some cinnamon or caramel sprinkles to the crust mix - YUMMY!!

Oooh - good idea! Thanks!

 

[vwpamperedchef]

To get the core off, I usually push the lever back and tilt it down a little bit and push. (does this make sense?) the core usually goes flying off, but the kids love to stand there and try to catch it (like a cannon ball).

 

[kearstin]

To get the core off, I usually push the lever back and tilt it down a little bit and push. (does this make sense?) the core usually goes flying off, but the kids love to stand there and try to catch it (like a cannon ball).

Yeah, that makes sense. I've got one more apple to try it out on.

Thanks for all the advice!!!!

 

[tabnat80]

I've got to try that. I didn't know you could make it in the dcb.

 

[lilscrapmama]

Please share the recipe for this using dcbI'd LOVE to suprise my host w/ a recipe this weekend...this sounds PERFECT! I wanted to use that new topping..

Please share the recipe...do I spray cooking spray in the dcb? Ive only used it once.