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A condiment made basically from pureed apples combined with sugar, cinnamon, and vinegar. It is used as a spread for muffins, bagels, toast, crackers, and cheese sandwiches, as a topping to be added to desserts, or as an ingredient to be used in making a variety of cakes, pies, and pastries.

A variety of apple that is very small in size, usually no larger than 1 to 2 inches in diameter. The outer skin may be yellow, green or red when mature and the inner flesh is a firm to hard textured.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A well-known French upside-down fruit tart that is traditionally made with apples. It is made by covering the bottom of a baking dish with sugar and butter, and then the apples are added.

A sweet, aromatic fruit that provides a sweet juicy meat beneath a soft outer flesh when fully ripe....

1. A dessert with a crumb topping made from flour, oats, butter, and brown sugar combined into a mixture that is sprinkled over sliced fruit and baked.

A name given to an early era dessert made by those who came to America during the 1600's. There are now numerous variations of this dessert using any type of fruit, but the most well known is Apple Brown Betty or simply Brown Betty.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity. 2. The process of adding crispness to vegetables, crackers or breads.