There are more than 100 varieties and cultivars of apples grown in Canada. Those that originated in Canada are the McIntosh, Ambrosia and Spartan. With so many choices, how does one decide which one is best for your intended use?
The best apples to store long-term have thick skin and tend to be crisp and tart. Apple varieties such as Gala, Granny Smith, Fuji, McIntosh, Winesap, Honeycrisp and Northern Spy are known to store very well, given the proper conditions.
To preserve apples for several months, store them in perforated plastic bags. This prevents the fruit from deteriorating and drying out and slows down the ripening process so that the apples retain all their crunchiness.
Read Also
Farm transition plans provide clarity
A farm transition plan can provide security, clarity and peace of mind for everyone involved, said Trevor McLean, the national leader of MNP’s TransitionSmart program.
Apples that resist browning after being cut are Ambrosia and Cortland. They are great for fruit plates and salads.
The best pie apples are Cortland, Golden Delicious, Northern Spy and Spartan. McIntosh make great apple sauce.
Honey-roasted apples with brandy and sesame
- 2 large apples, such as Cortland, Macoun, Empire or Fuji
- 2 tbsp. unsalted butter, melted 30 mL
- 2 tbsp. honey 30 mL
- 1/4 tsp. kosher salt 1 mL
- 1 tbsp. Calvados or brandy 15 mL
- 1 tsp. toasted sesame seeds 5 mL
- crème fraîche, yogurt, whipped cream or ice cream for serving
Core and slice apples into wedges and place in an oven-proof dish. Combine melted butter and honey and pour over apples. Cover apples tightly. Bake at 425 F (220 C) for 20 minutes.
Remove from oven. Remove apples from pan with a slotted spoon and set aside. Add brandy and sesame seeds to the pan of juice and honey and whisk. Pour this over the apples and let marinate until room temperature. Serve with yogurt, crème fraiche, whipped cream or ice cream.
Sausage and apple pies
- 2 tbsp. canola oil, plus more for ramekins 30 mL
- 1 yellow onion, chopped
- 1 fennel bulb, cored and cut into 1/4-inch pieces .5 cm
- kosher salt and ground black pepper
- 1 Gala apple, cored and cut into 1/4-inch pieces .5 cm
- 3/4 tsp. dried thyme, divided 3 mL
- 3/4 lb. mild Italian sausage meat, without casings 170 g
- 1/4 c. dry white wine 60 mL
- 1 tbsp. all-purpose flour 15 mL
- 1 1/4 c. chicken stock 310 mL
- 1/4 c. fresh flat-leaf parsley, chopped 60 mL
- 1 1/2 tbsp. red wine vinegar 22 mL
- pinch fresh grated nutmeg
- 1 sheet puff pastry, from a 17.3-oz. package, thawed
- 1 large egg, beaten
Heat oven to 375 F (190 C). Lightly oil four to six six-ounce ramekins (185 mL) and place on a baking sheet.
Heat oil in a large skillet over medium heat. Add onion and fennel. Season with salt and pepper. Cook, stirring occasionally, until tender, eight to 10 minutes. Add apple and 1/2 teaspoon thyme (2 mL) and cook, stirring occasionally, until just starting to soften, two to four minutes, then transfer to a bowl.
Add sausage meat to the same skillet and cook, breaking into small pieces, until beginning to brown, five to seven minutes. Drain excess fat. Add wine and simmer until nearly evaporated, three to four minutes. Return vegetable mixture to skillet and stir to combine. Sprinkle with flour and cook, stirring, one to two minutes. Add stock and bring to a simmer, stirring, until thickened slightly, about five minutes. Stir in parsley, vinegar, nutmeg and remaining thyme. Divide mixture among prepared ramekins. Cool to room temperature.
Unfold puff pastry and cut out rounds large enough to cover ramekins. Place over ramekins. Brush with egg. Bake until puffed and golden, 25 to 30 minutes.
Cornbread-stuffed baked apples
- 2 apples
- 1/2 c. cheddar, shredded 125 mL
- 1/2 c. cornbread, crumbled 125 mL
- 1/4 c. celery, finely chopped 60 mL
- 1/4 c. green onions, chopped 60 mL
- 2 tbsp. olive oil 30 mL
- 1/2 tsp. dried thyme 2 mL
- salt and pepper
- 1/2 c. water 125 mL
Halve and core two crisp apples. Trim the bottom slightly so it will sit without falling over. Scoop out and chop most of the flesh. Combine with half cup (125 mL) each shredded cheddar and crumbled cornbread and quarter cup (60 mL) each chopped celery and green onions. Add two tablespoons (30 mL) olive oil and dried thyme. Season with salt and pepper. Fill the apples with the stuffing and arrange in a baking dish. Pour in water. Cover with foil and bake at 425 F (220 C) until tender, 20 to 25 minutes. Uncover and bake until crisp, 10 minutes.
Serve with pork chops.
Apple pecan quick bread with cream cheese drizzle
- 1/2 c. unsalted butter, melted or vegetable oil, plus more melted butter or oil for brushing the pan 125 mL
- 1 1/4 c. all-purpose flour 310 mL
- 3/4 c. granulated sugar 175 mL
- 1 tsp. baking powder 5 mL
- 1 tsp. kosher salt 5 mL
- 1/2 tsp. baking soda 2 mL
- 1/2 tsp. ground cinnamon 2 mL
- 1/2 tsp. nutmeg 2 mL
- 1 c. large flake rolled oats 250 mL
- 3/4 c. toasted pecans, chopped 175 mL
- 1/2 c. plain yogurt or sour cream 125 mL
- 1 tsp. pure vanilla extract 5 mL
- 2 large eggs
- 1 tsp. grated lemon or orange zest, optional 5 mL
- 1 c. shredded apples, excess moisture squeezed out 250 mL
- 1 c. icing sugar 250 mL
- 3 tbsp. cream cheese, at room temperature 45 mL
- 2 tbsp. milk 30 mL
- 1/4 tsp. pure vanilla extract 1 mL
Preheat the oven to 350 F (180 C). Lightly brush one 9 x 5 x 3 inch (22 x 12 cm) loaf pan or three 6 x 3 x 2 inch (14 x 7 cm) mini loaf pans with melted butter and set aside.
Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the oats and pecans and toss together. Set aside.
Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest, if using, in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until completely incorporated.
Transfer the batter to the prepared loaf pan(s). Bake until a toothpick inserted in the centre comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the loaf out and let cool completely on the rack.
Make the cream cheese glaze by whisking together icing sugar, cream cheese, milk and vanilla extract in a small bowl until smooth.
Drizzle the glaze over the loaf and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to one week.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
