Choosing the best cooking apples

As we get ready to head into the fall, it is time to start thinking about baking. Apples are one of the most popular fruits to use in cooking. However, not all apples are ideal for cooking. Each variety has its own flavor and texture. Some apples can hold up well to the heat required for baking, while others simply turn into applesauce. Choosing the best cooking apples is vital to the final result you hope to achieve.

Hundreds of varieties of apples are offered around the world. Some apples which are popular in Europe are not available in North America and vice versa. Here are a few suggestions for apples that are perfect for cooking your favorite dishes. I usually prefer Cortland since they have just the correct amount of liquid but many other kinds work as well. 

Cortland Apples were developed in New York in the late 19th century. They are a combination of McIntosh and Ben Davis apples. Thin-skinned and white-fleshed, they are very juicy and tart. According to the Farmer's Almanac,  this is one of the most popular apples for pies alone or in combination with other apples.

Jonathan Apples are delicious both baked or eaten straight off the tree and they have a storage life of 3-5 months depending on temperature and humidity levels according to Iowa State University. They have been popular for a while and are considered a classic. They have also been used to parent a wide variety of other apples. This dark red apple has a tart, crispy flesh.

Granny Smith Apples are Australian in origin and date back to 1868. It wasn’t until the 1960s that they came to Washington state, and the rest, as they say, is history. Today, they are one of the most popular varieties of apples in the United States and are as good to eat fresh off the tree as they are for cooking. Their bright green color makes them easily recognizable.

Gala Apples were developed in New Zealand during the 1920s and have only been around in the U.S. since the 1980s. They have pretty skin which adds great color in dishes like applesauce. Juicy but tart and firm they are ideal for drying, making cider and for eating raw. I used these in Florida since I couldn't find Cortlands and they worked quite well in a galette. 

Empire Apples are a great combination of Red Delicious and McIntosh. They were developed in New York in the 1960s and combine the best of both varieties. They have a crisp tartness but can hold up to long baking.

Golden Delicious Apples are not related to their red-skinned namesakes, they are a totally different variety of apple. With a mild sweet taste, bright yellow skin and texture that adapts well to just about any recipe it is placed in, they are a popular favorite. This variety was discovered in West Virginia in the early 20th century and is one of the most popular apples for eating and cooking.

Bramley Apples are the most popular baking apples in England. They have been around since the early to mid-1800s and have the perfect amount of tartness and texture. Unfortunately, they are not widely available in the United States. I love eating anything made with Bramley apples when I am in the UK but I have never seen them for sale in the U.S.

Calville Blanc Apples are very popular in France for baking and have been around since the 17th century. They are not the prettiest apples, being yellowish-green and bumpy, but they are consistent performers in the culinary world. This apple has the perfect combination of tart and sweet with a light yellow flesh.

These are just some of the apples that are available when you are in the mood to cook, bake, simmer or stew. You can use them alone or in combinations, it never has to be the same twice unless you want it to be.