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Peggy
 
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"Wayne" > wrote in message
...
> (Peter Werner) wrote in
> m:
>
> > I have a surplus of apples and want to make several apple crisps -
> > baked sweetened apples with a crumb topping made with butter, sugar,
> > flour, and oatmeal. Something along these lines:
> >
> >
http://pie.allrecipes.com/az/AppleCrispIV.asp
> >
> > albeit with a little bit of tapioca added so that the juice exuded by
> > the apples thickens.
> >
> > The question I have concerns freezing them - I want to freeze several
> > of the crisps for later enjoyment. Is there any problem with baking
> > them, freezing them after they've cooled, then using a microwave to
> > thaw them later? Should I freeze them partially baked or unbaked and
> > bake them when I'm ready to unfreeze them?
> >
> > Thanks for any advice you can provide.
> >
> > Peter
> >

>
> Unbaked, then add as much as 50% baking time when baking from frozen
> state. They'll taste like fresh-made.
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.


Have you ever frozen a fresh apple? When thawed, it turns to mush.
'course, I've never baked one from the frozen state.
I'd say bake a crisp and test-freeze one piece to see how well it thaws.
jmho,
Peggy