Which Apple to Use for Baking, Snacking, and Everything in Between
Meet your new fall muse: the humble, but oh-so-delicious apple.
If you think about it, eating a piece of seasonal fruit often mirrors what it’s like to take a walk that time of year. In summer, juicy, soft fruits burst with bright flavors and drip sugary juices, much like you yourself are dripping saline juices under a blazing, 100 degree sun. It’s swampy, humid, but ultimately satisfying. Biting into a fresh, tart apple might give you a little bit of a chill — the skin is snappy and the flesh is crisp, a reminder to put on a sweater before you go outside. In the Bay, the arrival of apples signals clean, brisk, refreshing winds and thermoses full of hot chai on the way work; the few weeks of bright sun and cool air before the rains come.
Oh yeah, it’s apple season, baby. And while I never trust someone whose favorite kind of apple is Yellow Delicious, you won’t catch me without a Gala in hand until the hills turn green again.
I don’t know why apples get a bad rep. They’re like the bookworm of fruits: infinitely awesome and useful, but just not so very sexy or sensual like succulent summer fruits. That is, as it always seems to be with shy sorts, until you open them up (or take off their glasses). Take one look at the rosy flesh of an early season Pink Pearl, and try not to fall in love with that bright red bombshell. Take one bite from a perfectly tart-sweet Honeycrisp and try not to buy a whole bushel.
As for me, I’ll be eating an apple a day because it’s really hard to find a doctor in Berkeley who takes my insurance.
What’s In a Name
I solicited some expert notes from our produce buyer to give you the best chance at making the most of every kind of apple the season has to offer:
Gravenstein: One of the first varieties of the season, the Gravenstein was historically one of the most commonly grown apples in Sonoma County, before big apple production began in Washington State and before most cider production began using apple concentrate imported from China. Thanks in part to the pioneering work of farmer Stan Devoto, the Gravenstein has seen a recent resurgence in Sonoma County, as both a deliciously sweet-tart, well-balanced first-of-the-season apple, and as a cider apple.
Pink Pearl: Pink Pearls are another heirloom variety grown by Stan Devoto. Its pink flesh shows through mostly green skin. It’s a fairly tart variety, especially at the beginning of the season, but there’s a raspberry-like sweetness to it.
Honeycrisp: This variety is gaining in popularity — it’s attractive, with green skin and red blush. They’re incredibly juicy, with a tight skin that leads to an ultra crispy, snappy bite. It’s perfectly balanced between high sugars and a nice acidity.
Granny Smith: Grannies are your classic baking apple: green, fairly tart, and dense enough to hold their shape when cooked. It can also be eaten out of hand for those who enjoy a nice tart apple that isn’t overly sweet.
Jonathan: This variety is known for its sharp flavor, which brings out its sweetness, and has a long history in Sonoma County and Watsonville.
Sommerfeld: The Sommerfeld is believed to be a cross between a Royal Gala and a Fuji. It comes on early in the season, due to its Gala parentage, which also gives it a great, smooth sweetness. And it’s got a nice crisp texture and a bit of acidity from its Fuji side. Live Earth Farm growth this variety amazingly well, and because they tend to be on the smaller side (especially this year) they’re a kid favorite!
These aren’t all the apples available at any given moment — check out our current selection here.
3 Ways to Make Apples Spectacular
The-Kids-Will-Thank-You After School Snack: Slice up some fresh apples (we recommend Gala, Pink Pearl, or Honeycrisp) and serve with the easiest yogurt dip — Greek yogurt, honey, and cinnamon.
The Simply Outrageous One-Pan Dinner: For a deliciously easy one-pan fall extravaganza (that you don’t even have to gather ingredients for), roast up pork sausages with sliced apples and onions at 475 degrees for about 15 minutes or until the sausage is cooked through. Toss the now soft, buttery apples and onions with chopped up kale, olive oil, apple cider vinegar, salt, and pepper for a salad that will unexpectedly knock your damn socks off. Now you’re just a buttered roll away from heaven.
The Spectacular Dessert that Takes No Time At All: Get yourself a roll of frozen puff pastry, and thaw to room temperature. Thinly slice up some tart apples (we recommend Granny Smith, Honeycrisp, or Jonathan), and toss with a pinch of salt, a bashful shake of cinnamon, and little bit of brown sugar. Cut out long rectangular strips of puff pastry and overlap the apple slices along the center. If you want, brush the edges of the pastry with some egg wash or butter. Bake at 415 degrees for about 18–20 minutes until puffed up and deliciously golden brown.
