See which apples are good for baking vs. eating.
Erin Jeanne McDowellis a professional baker and New York Times bestselling author ofThe Book on Pie.
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Apples for Baking vs. “A lot of eating-out-of-hand apples will turn to mush and juice only when cooked.
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They can even have a grainy or mealy texture, depending on the variety.”
“Flavor can also be impacted.
But there are so many to choose from.
These are a few of the most common and best apples for baking.
The Baldwin tends to hold its shape when cooked, making it an excellent choice for baking.
(It’s also great for eating if you want an all-around apple.)
Braeburn
Braeburn apples have an even firmer texture than Baldwins but are slightly less juicy.
They’re crisp and have a sweet-not-too-sweet taste, making them great for eating fresh or for recipes.
Braeburns are perfect for baking into pies if you don’t want the filling to be too liquid.
Cortland apples feature a sweet and tangy taste with soft, juicy flesh.
Like most apples used in baking, they retain their shape when cooked.
Fuji
Originating in Japan, Fuji apples are juicy and crisp with a refreshingly sweet taste.
Try using Fujis in recipes like tarts or anapple crisp.
Gala
Galas are a bit of a controversial baking apple.
Try adding Gala apples to ourcaramelized onion and apple tartrecipe.
Golden Delicious apples are not tart and provide a juicy texture.
We love using them in anold-fashioned apple pie.
Its sharp, acidic taste sweetens with storage timeand it can be a refreshing snack when chilled.
Overall, their texture and flavor work better for baking than eating whole.
The Honeycrisp apple has a sweet, honey-like flavor and packs more juice than other apples.
Because of their sweet taste and crisp texture, Honeycrisp apples are good for baking or eating fresh.
They’re good for eating uncooked, but consider this firm, crisp apple for baking, too.
Jonagold apples hold their shape well when cooked and their balanced flavor profile is ideal for desserts.
you’ve got the option to also eat them fresh or add them to salads.
This super-crisp, sweet-tart apple is another all-purpose apple, perfect for snacking or baking.
(And like Cortlands, they tend not to brown as quickly as other apples.)
They will cook more evenly and add the perfect flavor to your dessert if you do.
Here are a few things to do before baking with apples to ensure the best taste.
With them, your kitchen will smell like the perfect fall day.
Many prefer this tactic, touting the benefits of mixing sweet and tart apples for a balanced taste.
But McDowell says the best thing is to keep it simple.
Generally, the smaller the apple piece, the faster it cooks.
While apple slices work best for apple pies and tarts,cubed apples may work better for applesauce.
