Crisp preference is something that can vary wildly from baker to baker, so we encourage you to let your taste buds be your guide. If you enjoy a crisp that's soft and melty, with the apples almost turning into applesauce, you can use a soft apple like McIntosh or Cortland. On the other hand, if you want your apples to retain some crunch, use something like Gala, Fuji, or Honeycrisp. For something both tart and firm, choose Granny Smith. If all else fails, use a combination — that way you can't go wrong! Kye@KAF

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