Crimson Crisp Apples and Fried Apple Slices Recipe

No - the Crimson Crisp are not related to the Honeycrisp. The only thing they have in common is that they both contain "Crisp" in their name.

Approximate Ripening Date: September 5th


Flavor: A firm, crispy, crunchy, sharp-tart apple. It's not a large apple but it packs a punch. If you're into tart apples definitely give this one a try. It has quickly become a customer favorite.


Baking: The Crimson Crisp will cook down when baked.


History: This apple was developed by the Illinois, Indiana and New Jersey (PRI) joint apple breeding program in 1971. Its ancestry includes Crandal, Golden Delicious, Rome, Jonathan, Melba and Edgewood.


Featured Recipe:


Fried Apple Slices

by Ellie Walters


Slice apples (after coring and peeling). Put 2 T butter and a drop of vegetable oil in a heavy pan. When hot, dump in apples. Cook until brown and tender, turning often.


Apples and Cinnamon & Sugar: Put apples in cinnamon and sugar to taste. Serve plain, over ice cream or with cream.


Apples and Caramel Sauce: To make the caramel sauce - add 2 T butter, melt. Add 2/3 cup brown sugar and 1/4 cup thick cream. Stir until it boils. Drizzle over fried apples.

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N1959 KRONCKE ROAD, POYNETTE, WI 53955

lapaceksorchard@gmail.com

Tel: (608) 635-4780

©2019 Kim Lapacek. Illustrations by Olga from the Noun Project.