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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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freezing apple crisp
I'd like to try freezing apple crisps (or apple crumble with oatmeal in the
topping is probably the more proper term). I wasn't sure if it was better to freeze the whole thing before cooking, or cook the apple part (like the apple pie recipe in the Ball Home Canning book) and freeze that, then I'd just have to make the topping. The Ball book says that both raw and cooked pies may be frozen, so I was thinking this should apply to crisps and crumbles as well. Anyone ever try this or have any suggestions on doing this? TIA! -julia |
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"julia" > wrote in message ... > I'd like to try freezing apple crisps <snip> Anyone ever try this or have any suggestions on doing > this? > TIA! > -julia Yes, been there, done that with both just apples and apples already topped. Works great both ways. I like my crisps to be pretty dry. My best has been to cut and sugar the apples- let the juice express for 30 mins- then drain and fashion the crisp. With that method, you can pop the frozen crisp right in the oven! Gotta cook slowly though- you dont want to burn the topping before the middle heats up. Good luck! skg |
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"julia" > wrote in message ... > I'd like to try freezing apple crisps <snip> Anyone ever try this or have any suggestions on doing > this? > TIA! > -julia Yes, been there, done that with both just apples and apples already topped. Works great both ways. I like my crisps to be pretty dry. My best has been to cut and sugar the apples- let the juice express for 30 mins- then drain and fashion the crisp. With that method, you can pop the frozen crisp right in the oven! Gotta cook slowly though- you dont want to burn the topping before the middle heats up. Good luck! skg |
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"windriverfamily" > wrote in message ... > > Yes, been there, done that with both just apples and apples already topped. > Works great both ways. I like my crisps to be pretty dry. My best has been > to cut and sugar the apples- let the juice express for 30 mins- then drain > and fashion the crisp. With that method, you can pop the frozen crisp right > in the oven! Gotta cook slowly though- you dont want to burn the topping > before the middle heats up. > > Good luck! > skg > > Thanks for the tips. I'm going to try freezing some apple pie filling too, as the apples this year are really good. I'll probably be going apple picking again with my daughters at least one more time this season, so there will be plenty of apples to experiment with! -j |
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"windriverfamily" > wrote in message ... > > Yes, been there, done that with both just apples and apples already topped. > Works great both ways. I like my crisps to be pretty dry. My best has been > to cut and sugar the apples- let the juice express for 30 mins- then drain > and fashion the crisp. With that method, you can pop the frozen crisp right > in the oven! Gotta cook slowly though- you dont want to burn the topping > before the middle heats up. > > Good luck! > skg > > Thanks for the tips. I'm going to try freezing some apple pie filling too, as the apples this year are really good. I'll probably be going apple picking again with my daughters at least one more time this season, so there will be plenty of apples to experiment with! -j |
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I pare and slice apples into empty 1 lb margerine tubs and stack them in the freezer compartment of the 'fridge. Stacked 4 high they just fit. Each contains 2 cups, just right for microwave apple crisp. -- ------------------------------------------------------------------------------ William R Watt National Capital FreeNet Ottawa's free community network homepage: www.ncf.ca/~ag384/top.htm warning: non-FreeNet email must have "notspam" in subject or it's returned |
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