When Abby shared some of her favorite things of fall, I knew it was time for me to put a pot of apples on the stove. Apples are plentiful this time of year in the United States. Not only are they available at farmers markets but even the grocery stores are selling from new crops.
Cooked apples compliment a breakfast casserole, work perfectly as a brunch side dish, or easily stand alone in a healthy and delicious “I need a snack” moment.
My sous chef dish-washing mom will happily clean-up a kitchen full of pots, pans, and bowls when there are apples simmering on the stove-top!
Truly, any type apples work in this recipe. With over 2,500 varieties in the U.S. alone, here is a short list of common choices.
Comparing Apples to Apples
This information came from All Recipes.com site.
Braeburns have a sweet-tart flavor, with a texture that remains firm when it’s baked. An all-purpose apple, it works well in pies and tarts where you don’t want the filling to be overly juicy. For cooked apples, Braeburn works well but add a little extra water to begin.
Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: Use in pies, cobblers, and crisps. When sliced, Cortlands are excellent for salads and cheese plates, as the flesh doesn’t brown and discolor quickly. Cortland works well for cooked apples because they stay pretty and white while cooking.
Empires are a cross between McIntosh and Red Delicious apples. Firm-textured and sweet-tart, the Empire is a fine all-purpose apple good for juice, sauce, pies, baking, salads, eating fresh, and drying. I haven’t tried an Empire apple but will be looking for these next trip to the market.
Firm, crisp, and juicy, Fuji apples are among the most popular apples for eating fresh, but they’re also great for baking, as they hold their shape when they cook. We love Fuji apples and use them in cooked apples and soon I will share a fabulous apple pie recipe made by my Sous Chef Dish-washing mom!
A crisp, sweet apple with a mild flavor, Galas have yellow-orange skin with red striping. They’re best for salads, eating out-of-hand, applesauce, and pressing into cider. Gala are a perfect apple to use in cooking apples. Really sweet!
The Golden Delicious is sweet, with a rich, mellow flavor. It is one of the best all-around cooking apples, as it maintains its shape after baking. I don’t use Golden Delicious much because they always seem too soft and I don’t want them mushy. Maybe if they are super fresh they will cook well.
One of the most popular tart apples, Granny Smiths are crisp and quite sour. They’re a good all-purpose cooking apple, and their flavor is enhanced when paired with sweeter, spicier apples in pies and crisps. When using Granny Smith for this cooked apple recipe you will need to add a little extra water to begin.
Developed in Minnesota and introduced fairly recently, Honeycrisps are fantastic eating apples. As the name indicates, they are crisp and juicy, with a honey-sweet and tart flavor. Honeycrisps are also good for baking and applesauce. I adore Honeycrisp apples and highly recommend for cooked apples!
4 thoughts on “Autumn’s Best Cooked Apples”
Can these be canned?
I woke from a nap and wanted cooked apples like my mom called applesauce. I only had two Roma apples so that is what i used. It won’t make much, but it will be enough for me.
Oh my goodness now I miss my grandma. She always cooked apples! Must get a pot cooking!
Jonathans have always been my favorite for eating and cooking, but just this year we have discovered Honeycrisps. Wow, I’ve been missing out! I love everything about apples, butt I think the best thing is how they make my kitchen smell when they’re cooking. Happy Fall, Cousin!!! p.s. Glad you’re blogging again!