The Baker's Hotline

September 4, 2016 at 4:52pm

Linda, The apples are softer once baked but still maintain a slight crunch. If you're looking for a softer texture, try using Macintosh apples. You can also sautée the apples in a bit of butter before adding them to the dough before if you really would like a some, melt-in-your-mouth (but not mushy) texture. Happy baking! Kye@KAF
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