My second baking fail

mamie329 · October 2009

No, no burned lemon bars. In fact, the opposite.

I found this low-cal apple crisp recipe. Went to the store, peeled and sliced apples, made the crisp part, put in oven. Bake at directed temp for 30 minutes.

THE APPLES WON'T COOK! It's basically warm apple slices with crisp splatters. I even put it back in for another 30 minutes and no change! Fortunately warm apple slices with crisp and low fat ice cream is still yum, but omg I'm pissed.

Any bakers out there know what I'm doing wrong?

CTbride320 · October 2009

What did you mix in with the apples? I made an apple pie with a crumbly topping over the weekend, and I had to mix the sliced apples with some lemon juice, sugar, flour, nutmeg, and salt (I think that was it).

mamie329 · October 2009

Per this recipe, I didn't mix the apples with anything.

http://lowcaloriecooking.about.com/od/desserts/r/applecrisp.htm

I'm blaming it on the recipe. I usually don't fail at baking (lemon bars excluded).

AmyLou09 · October 2009

hmm it could be the apples that you used? I'm not much of a cook but I made an awesome apple crisp over the weekend and I didn't mix anything with the apples just sliced them up and mixed the topping and put that on top for 30 min.

I think I remember my mom telling me that certain apples are better for cooking then others? I used Macintosh and McCoun if that helps?

mamie329 · October 2009

Thanks, AmyLou.

I'll try next time with different apples and see if it makes a difference. But I swear my friend also uses Granny Smith apples and hers cooks.

Kellybeth124 · October 2009

What kind of baking dish are you using? Could your oven not be heating up all the way?

mamie329 · October 2009

It's a stainless steel pan I use for casseroles. Maybe I can try something else. I did think about the oven. It's a possibility.

hawkilady · October 2009

That's odd... Granny Smith should be fine. They take longer to soften than say a McIntosh or Red Delicious but should still cook up. They won't turn to mush though. When you mixed them up was there any liquid? Generally you mix the apples with a little lemon juice and sugar and they start to get a little juicier. I always bake my apple crisp in a glass pie plate or 9x13 pyrex but a metal pan shouldnt affect you. I would think its an oven problem. What temperature did you bake at? Have you ever had other problems with things not cooking? Also what rack did you put it on? Did you have a problem with the top getting brown too quickly? Generally I would bake an apple crisp anywhere from 30 minutes to an hour and the apples would get bubbly. I also usually butter the dish I'm baking in, which adds to the breakdown of the apples/bubbliness.

hawkilady · October 2009

One more possibility, how thick did you slice your apples?

mamie329 · October 2009

Didn't mix with any liquid per recipe. Should I have?

Baked at 350. I pulled it out after a half hour and then put it back in for another half hour with no difference. Haven't had a problem with the oven for anything else. Put on top rack. Didn't brown, but the apples looked like they were drying so I'm not sure if baking longer would have done anything except turn them into crisps.

I sprayed oil on the pan before putting the apples in.

Does any of that help?

hawkilady · October 2009

I'm pretty sure your recipe is bad...

I think that it should say mix the apples with the tablespoon of sugar and lemon juice. That would have got some juices going in the apples. Then the rest of the ingredients should have been combined into the crisp topping and baked. I dont think there is much you can do at this point, I dont think you did anything wrong, it was just a badly written recipe. At this point, cooking longer will probably just make them more dried out and burn your topping.

mamie329 · October 2009

Okay, thanks so much! This is what I get for following random recipes.

I was just excited to see it was low cal. We'll try it again next week.

Kellybeth124 · October 2009

Low cal + baking = bad news. If it doesn't have at least 1 stick of butter it's just not worth making. Stick out tongue

mamie329 · October 2009

Lesson learned. Unless I see one stick of butter I'm OUT.

just dandy. · October 2009

KB = Paula Deen

My second baking fail

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