The best apple recipes both sweet and savory, from breakfast to dessert. Apple cakes, apple crisps, apple butter, apple salads…the hardest part is knowing where to start!
OK, so apples are always available in the supermarket, but the juiciest, crispest, best-est apples are in season starting in August, peaking in September/October, and continuing on through to the end of the year. Get ’em while you can ~ this collection of the best apple recipes are some of my favorite ways to use them.
a handy guide to buying the best apples for baking and cooking
1. Know Your Apple Types
- Not all apples are created equal when it comes to cooking. Some hold their shape and flavor better under heat, while others turn mushy. Look for firm apples that are both tart and sweet for a balanced flavor in baking.
2. Best Apples for Baking
- Granny Smith: The go-to for baking. These apples are firm, tart, and hold their shape well, making them perfect for pies, crisps, and tarts.
- Honeycrisp: Known for their sweetness and crispness, Honeycrisp apples retain some texture and flavor in baking.
- Braeburn: A good balance of sweet and tart, Braeburn apples are firm and hold up well when baked.
- Jonagold: A sweet-tart option that also bakes well and offers a juicy texture.
- Pink Lady (or Cripps Pink): These apples have a nice blend of tartness and sweetness, and their firm texture holds well in baked dishes.
- Golden Delicious: These apples are mildly sweet and hold their shape when baked, making them a solid option for pies and other baked goods.
3. Best Apples for Apple Sauces & Butters
- For applesauce and apple butter choose apples that break down easily and give a smooth, even texture.
- McIntosh: Soft and juicy, McIntosh apples break down quickly when cooked, making them ideal for sauces and apple butter.
- Cortland: Similar to McIntosh, these apples cook down into a smooth sauce but hold onto their sweet-tart flavor.
- Fuji: Sweet and juicy, Fuji apples are great for a sweeter applesauce but don’t break down as much as McIntosh.
4. Balanced Flavor in Pies and Crisps
- For a well-balanced flavor in pies or crisps, try mixing a few types of apples. Pair a tart apple like Granny Smithwith a sweeter one like Honeycrisp or Golden Delicious to achieve a more complex flavor.
5. Texture Matters
- For baking, look for apples that are firm and won’t turn to mush in the oven. Softer apples, like McIntosh, are better for sauces or purees.
6. Freshness Counts
- When buying apples, choose ones that are firm with no soft spots or bruises. Fresh apples will last longer and hold up better when cooking or baking.
7. Local or In-Season Apples
- Whenever possible, buy apples that are in-season or locally grown. They’ll have better flavor and texture in all your apple recipes than apples that have been in cold storage for months.
8. Storing Apples
- Store apples in the refrigerator to keep them fresh longer. Most apples can last several weeks when stored properly in the crisper drawer, away from strong-smelling foods.
9. Organic vs. Conventional
- Apples are on the Dirty Dozen list, meaning they tend to have higher pesticide residues. If possible, opt for organic apples, especially if you plan to eat the skin or make peels part of your apple recipe.
BROCCOLI HONEYCRISP SLAW
I’m so excited for apple season and all of these recipes sound incredible. Can’t wait to try your baked brie with apples for a fall party!
Amazing roundup! Thank you so much for including me! Sharing… and drooling! Think I’ll start at the top and work my way down!
Good plan Marye 🙂
This is such a delicious and stunning collection of apple recipes, Sue!! Come mid-September I start craving apple all the things, so I will definitely be trying these… starting with your Baked Brie! That is totally calling my name! Cheers, friend!
Fantastic round-up Sue and thanks so much for including my chicken dish! Can’t wait to cook my way through this inspiring collection 🙂