Originally Posted by AllenOK
I have played around with mixing varieties of apples in a baked dessert. I did a mix of Granny Smiths and Galas in an apple crisp. Yes, I do need to sample more apples as far as their cooking qualities go. I refuse to touch a Red Delicious. Way to mealy for my taste.
I'm with you. Red "Delicious" remind me of school lunches...
I'm open to using other kinds of apples, when I can find them. Especially if I'm going to be baking with them. Unfortunately, it takes a lot of effort around here to find heirloom varieties!