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

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Discussion Overview

The thread discusses experiences and tips related to making a Quick Apple Crisp recipe, particularly focusing on the use of the Deep Covered Baker versus traditional baking methods. Participants share their thoughts on whether to use a lid during baking and offer suggestions for enhancing the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses uncertainty about using the lid for the Deep Covered Baker, seeking advice from others.
  • Several participants mention that using no lid is preferred to avoid the apple crisp becoming "apple limp."
  • One participant suggests adding cinnamon or caramel sprinkles to the crust mix for added flavor.
  • Another participant shares a technique for removing the apple core from the A/P/C/S, describing a method that involves tilting the lever.
  • One participant expresses interest in trying the recipe in the Deep Covered Baker, indicating they were unaware it could be done.
  • Another participant requests the recipe for making the apple crisp in the Deep Covered Baker, asking about the use of cooking spray.

Areas of Agreement / Disagreement

There appears to be general agreement among participants regarding the preference for not using a lid during baking, while views on recipe enhancements and techniques for core removal vary.

Contextual Notes

Participants are sharing personal experiences and tips related to preparing the Quick Apple Crisp recipe, with a focus on practical cooking techniques and flavor enhancements.

Who May Find This Useful

This discussion may be useful for Pampered Chef consultants looking for practical tips and personal experiences related to preparing the Quick Apple Crisp recipe, especially in the context of using the Deep Covered Baker.

kearstin
kearstin
Messages
471
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!!!!
 
no lid for apple crisp
 
Definitely no lid - the apple crisp will become "apple limp"
 
Oh, and add some cinnamon or caramel sprinkles to the crust mix - YUMMY!!
 
  • Thread starter
  • #5
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 :eek:
 
  • Thread starter
  • #6
dianevill said:
Oh, and add some cinnamon or caramel sprinkles to the crust mix - YUMMY!!
Click to expand...
Oooh - good idea! Thanks!
 
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).
 
  • Thread starter
  • #8
vwpamperedchef said:
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).
Click to expand...
Yeah, that makes sense. I've got one more apple to try it out on.

Thanks for all the advice!!!!
 
I've got to try that. I didn't know you could make it in the dcb.
 
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.
 

Frequently Asked Questions

What is the difference between using a Deep Covered Baker and a traditional baking dish for making Quick Apple Crisp?

The Deep Covered Baker is designed for microwave and oven use, allowing for quicker cooking times and moisture retention. In contrast, a traditional baking dish typically requires longer baking times in the oven and may not trap moisture as effectively, potentially resulting in a drier crisp.

Can I use the Deep Covered Baker for other desserts besides Quick Apple Crisp?

Yes, the Deep Covered Baker is versatile and can be used for a variety of desserts, including cobblers, cakes, and even savory dishes. Its design allows for even cooking and can handle different types of recipes.

How does the cooking time compare between the Deep Covered Baker and a traditional baking dish?

Using the Deep Covered Baker can significantly reduce cooking time, often by about 10-15 minutes compared to a traditional baking dish. This is due to its ability to retain heat and moisture, which speeds up the cooking process.

Will the texture of the Quick Apple Crisp differ when using a Deep Covered Baker versus a traditional baking dish?

Yes, the texture may differ. The Deep Covered Baker can result in a softer, more moist apple crisp due to the steam created during cooking. A traditional baking dish may yield a crisper topping and firmer apples, depending on the baking time and temperature.

Are there any special tips for using the Deep Covered Baker for Quick Apple Crisp?

When using the Deep Covered Baker, consider reducing the amount of liquid in the recipe slightly to account for moisture retention. Also, cover the baker during the initial cooking phase to trap steam, then uncover it for the last few minutes to allow the topping to crisp up.

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