How To Choose The Best Apples For An Apple Crisp

Every apple has a purpose, but some apples are better when baking pies and crisps.

It is finally autumn, and you will soon be purchasing crisp juicy apples from farmers' markets and u-pick farms. Just as you did with seasonal summer produce, you will probably buy too much and will be left wondering what to do with all that beautiful fruit. Use them in an apple crisp, one of the easiest fall desserts to bake. Digging into that sweet-tart, cinnamon-flavored apple filling sprinkled with a crunchy topping is one of the joys of fall baking. When making an apple crisp, we're here to help you choose the right apple—a firm and flavorful variety that will stand up well when baked.

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. At the same time, you can get away with slightly softer apples in a crisp, since fruit that falls apart is perfectly acceptable in this type of dessert. Golden Delicious is another great choice for a crisp and an example of a softer apple that still holds its shape.

The Best Apple Varieties For Apple Crisp

You can use just one variety or, for added depth of flavor, use an assortment of varieties when baking your apple crisp. Here are our favorite apples that hold up well under the heat:

Braeburn. A popular apple for desserts because it bakes up juicy but not mushy. Its intense flavor can hold its own when blended with fall spices such as cinnamon, nutmeg, and cloves.

Crispin. Less tart than other baking apples, Crispins, also known as Mutsus, are very firm and are great for recipes that call for gentle cooking.

Fuji. This apple has everything going for it—it's very sweet, very juicy, and very crisp. That makes it a good choice for a juicy apple crisp that still holds together.

Golden Delicious. The flavor of this soft and mellow apple intensifies when it's baked. Use it alone or combine it with other varieties.

Honeycrisp. As the name indicates, this is a very crisp apple that holds up under heat. Intensely sweet with a slight snap, it can be used in pies, apple sauce, and apple crisp.

Jonagold. This sweet variety doesn't store well so use them quickly once you buy them. Jonagold is a softer apple that can hold its shape while cooking, making it a great choice for fried apples and apple crisp.

McIntosh. This apple is tender and juicy, with a sweet-tart flavor. It can be a good alternative to Granny Smith if you'd like softer, sweeter results.

Test Kitchen Tips For Baking The Best Apple Crisp

Pick the Right Tool. A sharp paring knife or great peeler is called for when making apple desserts.

Make Even Cuts. To ensure consistency in size of apple slices, cut each apple into quarters, and then each quarter into four pieces. Having uniform chunks of apple in your crisp is key so that they cook at the same rate.

Don't Waste. It is fine to use overripe apples in an apple crisp, so go ahead and use those up if you've got them.

For more Southern Living news, make sure to sign up for our newsletter!

Read the original article on Southern Living.