Fact: Apples are good on their own. But nothing says fall like a baked apple treat. Here are eight ways to turn your freshly picked peck into something even more delicious.
Best for: Caramel Apples
Here’s why: This green apple’s tangy flavor pairs well with the sweetness of caramel. Plus, you get that perfect chomp with every bite.
Best for: Apple Cider
Here’s why: This refreshingly crisp pick has an abundance of juice that blends into a well-rounded cider flavor.
Best for: Apple Muffins
Here’s why: Don’t worry about these diced pieces cooking down and disappearing. They retain shape like a champ and strike a tasty balance with their nectarous, tart, and tannic notes.
Best for: Apple Crisp
Here’s why: Candied and crunchy, this produce keeps its structure and density throughout baking so your dish won’t get too mushy.
Best for: Apple Butter
Here’s why: These golden beauties condense into a creamy, butter-like consistency thanks to their sugary flavor and supersoft flesh.
Best for: Apple Pie
Here’s why: Beloved for its sweetness, the Honeycrisp is guaranteed to stay solid when stuffed inside a flaky crust. For more complexity, try mixing with Granny Smith.
Best for: Applesauce
Here’s why: Shortly after it’s picked, a McIntosh adopts a soft texture that’s perfect for making into sauce. Just season with cinnamon and enjoy.
Best for: Baked Apples
Here’s why: One of the firmest apples out there, these ruby reds hold up well in high temps. And their milder flavor means you can pile on the maple syrup.
It’s time to get cooking. After all, an apple a day keeps the doctor away (even if it’s coated in sugar and baked in pie).
By Brianna Lapolla, Staff Writer
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