Fun tips for choosing the best apples during apple season!
Autumn is upon us, and it's time for ... apples!
There is truth to the old adage which incites us to: Eat an apple a day. --- Did you know it is a Superfood?
Now is the best time to begin enjoying these sweet or tart now-in-season gems. Enjoy.
What’s Fresh: The best and worst apples for eating, cooking & baking
All apples are not created equal—at least when it comes to cooking vs. eating them fresh. But regardless of variety, they’re all good for you. A medium apple (3-inch diameter) contains 4 grams of fiber; a large apple (3 1/4-inch diameter) has 5 grams of fiber. Apples also offer a bit of vitamin C and potassium.

Related: 25 Delicious Fall Apple Recipes

So what apples are best for your lunchbox and what apples are best suited for your apple pie? Well, that depends.

For Cooking and Baking

The Best

In the EatingWell Test Kitchen, we’re partial to McIntosh and Granny Smith for baking. When the softer McIntosh mixes with the more toothsome Granny Smith, presto! You’ve got yourself the perfect apple pie.


McIntosh: The tender white flesh is crisp when freshly harvested, but soon adopts a softer consistency, making it perfect for cooking into pies or sauce. Macs are sweet and juicy with a pleasant tanginess.


Granny Smith: This apple is sharp and tart and its flavor holds up well in recipes with spicy notes; the flesh is firm enough to retain its shape when cooked.

The Worst

Red Delicious: These apples are sweet, crisp and grainy. They lack a tart element and a rich apple flavor, which is what makes apple pie so great. You’re better off leaving them out of your pie.

Related Link: 17 Delicious Fall Apple Desserts

For Eating

The Best

So, what is the best apple to pack away for that perfect snack? That depends on personal preference, but I like Honeycrisp.


Honeycrisp: This apple has exceptionally crisp, juicy, sweet-as-honey flesh with just a hint of tartness that makes it a tasty treat any time of the day. (You can also use it for baking, but with its sweet juicy flesh, I find I eat them so fast there’s never any left for my pie.)

The Worst

Red Delicious: Some people (like myself) actually like their texture—when eaten fresh, not cooked. Most apple connoisseurs may turn their noses up at this plain Jane variety for either application, but I stand by the Red Delicious as a decent snack.

Have fun experimenting with apples to find the one you like best.

Related Link: Easy Healthy Fall Recipes

What is your favorite apple?


By Hilary Meyer

Views: 11

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Comment by Alexa on September 20, 2010 at 8:14pm
oh, that sounds soo nice! your own apple tree!

I liked this recipe alot and want to make it this week for Eric's birthday! (on Friday.. we'll go to his fav restaurant with cake over the weekend!!)


Old-Fashioned Apple-Nut Crisp

Apples and nuts are a classic—and healthful—combination, especially when you cut back on the saturated fat that typically tops this sweet treat. Our version is just as delicious, and allows the flavor of the hazelnuts to shine through. A dollop of Vanilla Cream or scoop of vanilla frozen yogurt finishes this homey dessert beautifully.

READER'S COMMENT:

"Great recipe! I halved the recipe since I did not have a pan large enough to make the whole recipe and it was great. I also used chopped hazelnuts but I forgot to add them into the topping so I sprinkled them on the top and baked it...."



Recipe (for 8 servings)

Active Time: 50 minutes
Total Time: 1 1/2 hours (including cooling time)


Ingredients
5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
3 tablespoons granulated sugar, or Splenda Granular
1 tablespoon lemon juice
1 teaspoon ground cinnamon, divided
2/3 cup whole-wheat flour
1/2 cup old-fashioned rolled oats, (not instant)
1/2 cup packed light brown sugar
2 tablespoons butter, cut into small pieces
2 tablespoons canola oil
2 tablespoons frozen apple juice concentrate, thawed
1/3 cup coarsely chopped hazelnuts, or walnuts


Preparation
1.Preheat oven to 375°F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.
2.Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.
3.Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.
4.Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.
NutritionPer serving: 274 calories; 10 g fat (3 g sat, 5 g mono); 8 mg cholesterol; 47 g carbohydrates; 3 g protein; 6 g fiber; 1 mg sodium; 231 mg potassium.

Nutrition Bonus: Manganese (17% daily value).

2 1/2 Carbohydrate Serving
Comment by Sarah Sunny on September 20, 2010 at 6:44pm
Great advice and perfect timing for me. My apple tree is ready for harvest and a friend just dropped off some Mcintosh! Thanks for posting.

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