In applesauce
In this classic fall treat, you want a soft apple variety that cooks down easily and is sweet. The fragrant McIntosh is therefore the top choice here; even its delicate skin breaks down fast, which adds a lovely pink hue to your applesauce should you like to use it.
Jam and sweet spreads
Applesauce
In a pie
When you break through the crisp exterior of an apple pie or even a crisp or crumble, you’re looking for a filling that has a bit of bite but still melts in your mouth. That’s why a combination of two apples–Cortland and McIntosh–works best. The former is on the firm side, keeping its shape and bringing structure to the dessert, whereas the latter’s softness is the base for the compote that binds the apples together.
the best
Apple Pie (The Best)
the best
Apple Crumble (The Best)
In a salad
Whether in a regular salad or a fruit version, if you’re looking to add some apple to the mix, opt for a firm variety that stays crisp. Our favourites? Gala, Honeycrisp or Empire. These strike the right chord between sweet and tart, and also brown at either a slow or moderate rate, allowing your salad to stay fresh in appearance for longer.
fruit
Fruit Salad
In savoury dishes
When it comes to savoury dishes, you want an apple that retains its tartness, such as Gala or Cortland. Their bright flavour balances rich ingredients like cheese or pork. They also hold their shape well when cooked, bringing both texture and freshness to recipes.
comfort food
Cheddar, Apple and Bacon Grilled Cheese
flavours of fall
Braised Pork Roast with Apples
Looking for more ways to cook and bake with apples? Be sure to consult our wide selection of recipes: