Of course apples are a darling during fall. There is nothing like a trip to the apple orchard to get fresh apples. But luckily we can get great apples all year. Here are some fabulous recipes to help you fall even more in love with apples, applesauce, apple cider and more.
Best Apples for Cooking
Some apples work better for cooking then others. There are varieties that are more likely to hold their shape through being cooked and others that are more likely to turn to mush.
Luckily the mush will likely be delicious, but not ideal for pretty presentation! So here are a few varieties that hold up and present well:
Jonagold apples are great raw or cooked. They are one of my favorite apples to get at our local orchard.
They work perfect for recipes like this because they are fabulous on their own and and hold up well. They don’t store as well though, so enjoy them during the peak of the season.
Jonagolds are a mix between Jonathan and golden delicious. Jonathan’s themselves are a great baking apple and tend to be just a tad bit more tart than the Jonagold. Both are crisp, delicious and great for cooking with.
Braeburn apples are another flavorful apple in their own right, so they are perfect for a recipe like this where the apples are the star of the show.
Pink Ladies are a fabulous option. They have that mix of sweet and tart and hold their shape wonderfully.
Honeycrisp apples are basically the be all end all of apples. They are wonderful in almost any situation.
Granny Smith apples are sort of the classic baking apple. They are naturally tart, so the finished product doesn’t end up too sweet.
The skins on granny Smith apples do tend to be a little tougher than the rest, but it certainly isn’t a deal breaker. You may want to peel your apples if you choose to use them in this recipe.
More apple varieties to try in baking: Fuji, crispin, golden delicious, and winesnap.
Now the only question is which recipe will you make first?