Baking apples/apple crisp?

DMF, firstly I am very particular on my apples, and of course there will be some people that will shoot me down for saying it, but I use Granny Smith Apples.

In a pan or a pot I add water, sugar, cinnamon stick and the apples, the liquid will reduce and you will have a syrup, and the apples should not over cook. I add to my baking dish. I never use margarine, I use unsalted butte, and I do not use oats, it seems in my opinion dry out the desert. But as I said it is my opinion take it or leave it.

Chris

Bottling and Freezing Apples. Ingredients: Apples, about 12kg Sugar (I use about 2 cups for every 3kg apples) 2 litres water per batch Sterilised preserving jars and seals A large pan Method: Place water and sugar in a large pan and bring to the boil. Turn heat down and keep water on a gentle simmer. Peel apples (10 to 12 is a good sized batch to work with). Discard core and slice each apple into six pieces. Do not slice too thinly or they will mush while cooking. Bring water and sugar up to a good rolling boil then add apples. Cook gently for about 10 minutes, less if the fruit softens quickly. Slices preferably should be cooked but still whole (remember fruit will continue to cook slightly after it is bottled). Remove pan from heat and with a slotted spoon fill jars with fruit, overflow with the hot apple syrup, position seals, screw bands down firmly and invert jars. If you are using plastic freezing containers, allow fruit to cool before filling, topping with syrup, clipping lids into place and placing in freezer. Leave space for the fruit to expand as it freezes. Repeat stewing method until all your fruit is processed.