Apples are the number one fall fruit. Fall also brings with it a renewed interest in baking. The most difficult part about encountering the appetizing display of apples in the store is deciding which apple is best for which project. All are great for munching out of hand, but texture, flavor and size, all contribute to whether a certain apple is best for apple crisp or applesauce.
If you’re simply in need of a good snack, apples fit the bill. Here are some favorite varieties for eating out of hand or using raw in salads.
Honeycrisp apples are extra crisp and tangy. They are excellent eaten raw, but will also hold their shape when baked.
With red skin and light green patches, Fuji apples are juicy and fragrant.
Crisp and mildly sweet, Gala apples are a satisfying snack.
Pink Lady apples are pinky red in color with crisp, juicy flesh and a complex flavor.
Whether stuffed or baked for a side dish or a dessert or chopped up and hidden under a layer of dough or crumble topping, these apples hold their shape during cooking.
Rome apples are very large with green-speckled red skin. This variety makes an impressive dessert when baked whole.
Extra tart with thick, “apple green” skin, Granny Smiths are the perfect opposite to the sweeter baking apples, like Golden Delicious, for balanced pies and crisps.
Braeburn apples are very crisp, sweet and tangy, making them great for baking or eating raw.
Golden Delicious are excellent all-purpose apples that are particularly good in pies and crisps.
Jonagold apples have a honeyed sweetness and crisp yellow flesh. This variety holds its shape during baking or sautéing.
These apples break down beautifully with heat, making them perfect for purées and sauces.
Cortland apples are sweet and juicy and their flesh breaks down easily with cooking making them perfect for applesauce. These crisp apples are also great raw as their flesh resists browning.
With shiny, deep red skin and bright white flesh, Empire apples are crisp and a little spicy. Cored and stewed, this variety cooks down into a beautiful rosy pink sauce.
Stout Macoun apples are tender, juicy and sweet, making them also perfect for applesauce.
Tart-sweet McIntosh apples are juicy with a great fragrance, but they don’t stand up to long cooking times.
Easy Homemade Apple Cider
The best cider has a balance between sweet and tart. Use half sweet and half tart apples in making the recipe below.
- Red Delicious: Large, firm red apple with a sweet flavor.
- Yellow Delicious: Large, firm yellow apple with a sweet flavor.
- Jonathon: Medium, crisp semi-tart apple, with red near the top, descending to green lower down the fruit.
- Granny Smith: Medium/small, crisp, tart apple with green color.
- Gala: Medium, crisp semi-tart apple with yellow skin blushed with orange to red tinge.
- 10 apples, half sweet and half tart from the list above, quartered
- 3/4 cup white sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground allspice
Place apples in a large stockpot and add enough water to cover by at least 2 inches. Stir in sugar, cinnamon and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
Strain apple mixture through a fine mesh sieve. Discard solids. Drain cider again through a cheesecloth lined sieve. Refrigerate until cold.
Celery, Apple and Fennel Slaw
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons coarsely chopped fresh tarragon
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
- 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
- 1 firm, crisp apple (such as Pink Lady, Gala or Granny Smith), julienned
- Kosher salt and freshly ground black pepper
Whisk the first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds and the apple; toss to coat. Season to taste with salt and pepper.
Sweet Potato Apple Soup
- 3 large sweet potatoes, peeled, washed and cut into 2″ chunks
- 1 tablespoon olive oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 cup apple cider
- 1 sprig sage
- 1 crisp apple (Fuji, Pink Lady or Granny Smith)
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
Put the sweet potatoes in a microwavable dish, loosely cover and cook until softened, about 10 minutes. In a large stockpot, heat oil over medium heat. Add garlic and onion; cook until soft and translucent, about 5 minutes.
In batches, puree the broth, cider, cooked onion and squash until smooth. Return all the ingredients to the stockpot, stir in the sage and heat through. Season with salt and pepper to taste.
Right before serving, core and dice the apple. In a small skillet saute the apple, honey and lemon juice until warm. Serve the soup warm and garnish each serving with a spoonful of apple.
Italian Farro with Apples
Farro, a wheat like grain, makes a delicious alternative to rice or a side-dish for pork, chicken and fish.
- 1 cup hulled whole-grain farro
- 1 small onion, diced
- 2 celery stalks, finely diced
- 1 tablespoon olive oil
- 2 1/2 cups reduced salt chicken broth
- 1 cup finely chopped parsley
- 1 Fuji apple (8 oz.)
- 2 tablespoons lemon juice
- Salt and pepper to taste
Sort farro, discarding bits of hulls and other debris. Pour farro into a bowl, cover completely with cool water, stir, and skim off and discard any additional hulls that float to the surface. Drain farro.
Heat oil in a 5-to 6-quart pan over high heat, add celery and onion and cook stirring often until tender, about 5 minutes.. Add farro to the pan and stir until the grains are coated, about 2 minutes.
Add broth and bring to a boil, then reduce the heat, cover pan, and simmer (mixture foams, so check and stir occasionally to keep it from boiling over) until farro is tender to the bite and no longer tastes starchy, about 25 minutes. Stir in parsley, cover, remove from heat, and let stand 10 minutes.
Meanwhile, peel and core the apple; cut into about 1/4-inch dice and mix with the lemon juice. Stir into the farro mixture, season to taste with salt and pepper, and pour into a serving bowl.
Classic Apple Pork Chops
- 4 bone-in pork chops, about 1-inch thick (about 2 pounds)
- 1 1/2 teaspoons sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 fresh thyme sprigs, divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, minced (2 tablespoons)
- 2 tart apples, such as Granny Smith or Braeburn, peeled, cored and sliced 1/4-inch thick
- 1 cup reduced-sodium chicken broth
Pat pork chops dry with paper towels. Remove thyme leaves from their stems and divide in half. Sprinkle both sides of the pork chops with 1 teaspoon salt, ½ teaspoon pepper and half the thyme leaves, pressing lightly so seasonings adhere.
Heat oil in a large skillet over medium heat until sizzling hot. Add the pork chops and cook 5 to 6 minutes per side, turning only once, to brown. Transfer to a platter and cover loosely to keep warm.
Add butter to the pan and heat until foamy. Add shallot and remaining thyme leaves and cook, stirring, until tender, about 3 minutes. Add apples, broth and remaining salt and pepper to the skillet scraping up any browned bits. Cook, stirring, until apple is tender and sauce reduces slightly, 3 to 4 minutes.
Return pork chops to the skillet, along with any juices that have collected at the bottom of the plate, to the skillet and cook just until the pork registers 145 degrees on a meat thermometer.. Transfer the pork chops to a platter and spoon the apple mixture over the chops.
Ricotta Cheesecake With Apple Topping
- 1 cup gingersnap cookie crumbs, (20 cookies)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon (packed) brown sugar
- 1 1/2 cups whole-milk ricotta cheese, room temperature
- 3/4 cup granulated sugar
- 1 vanilla bean, split lengthwise, seeds scraped
- 1 package (8 ounces) light cream cheese, softened
- 1 container (8 ounces) light sour cream, room temperature
- 3 large eggs, room temperature
- 1 cup brown sugar
- 1/4 cup water
- 2 medium Granny Smith apples, peeled, cored and each cut into 8 slices
- 2 tablespoons unsalted butter
- 1/4 cup apple cider
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. In a mixing bowl, mix cookie crumbs, butter and sugar. Press into the bottom of the springform pan. Bake 10 minutes. Place pan on wire rack.
In a food processor, process ricotta cheese, granulated sugar and vanilla bean until ricotta is smooth. Add cream cheese and sour cream; process just until smooth.
In a large bowl, whisk eggs. Whisk in 1/4 of the cheese mixture. Fold in the remaining cheese mixture in two additions. Pour over the baked crust.
Bake 45 to 50 minutes, or until the edges rise, and the center is just set, but still jiggly. Place on wire rack to cool completely (cheesecake may crack). Cover and refrigerate at least 4 hours or overnight.
To make the topping:
In a large skillet, combine the sugar and water. Cook over low heat, stirring constantly, until the sugar dissolves. Remove the skillet from the heat and immediately add the apples and butter. Stir to coat the apples. Return the pan to the heat and cook, turning apples occasionally, until the apples are tender but still hold their shape, 5 to 10 minutes.
Once the apples are tender, add the cider and cook until slightly thickened, 1 to 2 minutes. Pour the topping into a bowl, cover and let cool.
To serve the cheesecake, remove the pan sides and, with a large spatula, transfer the cake to a serving plate. Spoon the topping over the cake and serve.
- One Pot Farro with Tomatoes (kokolikes.com)
- Sweet (and tart) 16: Vote for your favorite apple variety (timesunion.com)
- Apple Season is Here! (suburbhomestead.wordpress.com)
- Christina Chavez posted blog posts (bloggymoms.com)