General · Recipes

A Guide to the Best Baking Apples

It’s that time of year again — apple picking and fall baking! With so many apple varieties to choose from, it can be hard to decide which apple is the best to use when baking. The best baking apples offer a balance of sweet and tart flavors as well as firm flesh that doesn’t break down in the oven while baking.

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Here is a list to help when deciding what apples to use in your fall baking.

8 “go-to” apples for the perfect Fall apple dish:

Jonathans
A classic American variety, and widely regarded as one of the best flavored with a good sweet/sharp balance. You’ll recognize Jonathans apples by their deep red-stripe skin and classic apple shape. Grown in many Midwest states, Jonathans are a great apple for pies, juice and cider.

Honeycrisp
The name says it all! Honeycrisp apples are one of the sweetest apples around. They are distinctively crisp and firm, holding their shape while baking. Mix Honeycrisp apples with a tart apple like Granny Smith for a stellar pie packed full of flavor!

Granny Smith
These pretty green apples are tangy and tart with a firm flesh. One of the most popular apples for pie making, pair them with your favorite sweet apple for the perfect flavor combination.

Braeburn
This deep red beauty is spicy and sweet. It’s stores well with it’s firm texture and holds it’s shape well while baking. A great apple to eat raw. It makes the perfect portable snack!

Golden Delicious
This golden beauty is sweet with a thin skin. Golden Delicious apples require less sugar in recipes due to it’s innate sweet nature and breakdown quicker in the baking process. These are the perfect apple if you like your apple pie to have a softer texture. Great sliced in salads and to make apple butter.

Cortland
The cousin to the very popular Macintosh, Cortland’s are sweet with a tart aftertaste for a little kick. This  red, plump apple has a snow white flesh that is slow to brown after slicing.

Gala
This crisp apple has a sweet, mellow flavor. A beautifully marbled apple is ideal for applesauce and is the perfect apple to eat raw.

Macintosh
Sweet and juicy, Macintosh apples have a thick red skin with a soft, meaty flesh. Macintosh apples flesh is softer in consistency and will breakdown quickly while baking. Pair Macintosh apples with a firm, crisp apple like Granny Smith for the ultimate pie combo.

Ok, now that you are educated on all the apple facts, it’s time to make something yummy and I have just the recipe, Apple Crisp with Oatmeal Crumble.
Enjoy ~M

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