70 Delicious Apple Dessert Recipes That You Will Definitely Love (2024)

FAQs

What is the best dessert apple? ›

Honeycrisp apples err on the sweeter side, with a distinct honey-like flavor; Braeburns toe the line between sweet and tart; and Gold Delicious apples intensify in flavor when baked. Mixed together, these three varieties create a powerful, balanced apple pie filling.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

You could also make applesauce, apple butter or apple jelly. You could put them in muffins, crumbles and cakes. You could layer them in sandwiches. You could roast them with sausages or toss them into kale salad.

Why Are Pink Lady^® Apples Good for Baking? Pink Lady^® apples make such great baked apples because of the natural sweetness you get in every apple. The juicy fizz you get from Pink Lady^® apples is intensified when baked, giving you delicious results every time.

Red Delicious Apples

They've got more polyphenolic compounds than most other apples, with most of the nutrition in the skin – so be sure not to peel them before chowing down. Red Delicious apples contain more anthocyanidins that provide their color and powerful antioxidants.

Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Honeycrisp: You might be able to tell by its name, but Honeycrisp apples are where it's at when it comes to loads of juiciness and honey-like sweetness! One unique feature of this sweet apple is its cells fracture perfectly when you take a bite out of it, resulting in the perfect crunch.

Can you freeze full apples? ›

The short answer is yes, apples may be frozen whole and with virtually no effort. Washed and wrapped in plastic or sealed in Ziploc bags to freeze, there is no quicker route from orchard to freezer. It may be easy, but bear in mind the end result is an apple that is inconvenient when it comes time to use it.

Why is Pink Lady® often more expensive than other apples ? Growing Pink Lady® requires more time and more trained technicians than other varieties. Pink Lady® is the first apple to blossom and the last to be harvested. This long ripening process requires the producer to be at hand at all times.

In the late 20th century, Winesap apples faded from commercial production due to advancements in refrigeration, allowing an influx of other apple varieties to permeate the market.

According to New England Today, the best apples for baking are firm-tart apples, and firm-sweet apples. Firm-tart apples are apples like Granny Smith, Esopus Spitzenburg, Northern Spy, Ida Red, and Pink Pearl. Firm-sweet apples are Ginger Gold, Golden Delicious, Jazz, Jonagold, and Pink Lady.

Colours range from red, to yellow and green, but all varieties fall into one of two categories: eating, also sometimes called dessert apples (including Cox's Orange Pippin, Golden Delicious, Granny Smiths, Braeburn, Gala, Pink Lady and Jonagold) or cooking, with the latter being more tart in flavour, a result of their ...

While there is an extremely wide variety of apples, all with varying flavors, the sweetest-tasting apple is fuji, followed by gala, honeycrisp, and Red Delicious apples. These apples are great for snacking and eating as is. Granny Smith, McIntosh, and Pink Lady fall on the tart end of the spectrum.

Jonagolds are delicious when eaten fresh but it is also a sweet-tart dessert apple. They are an excellent choice for apple pies, delicious in salads, and hold their own when paired with strong cheeses. When the first ripe Jonagolds appear we make applesauce for our Sunday morning pancakes.