There are over 7,500 apple varieties. Coming back to the East Coast from California, there were so many more apple varieties than I remember from my childhood growing up here. Many exciting varietals are actually hybrids – Jonagold is a cross between Jonathan and Golden Delicious, Empire is a cross between the Red Delicious and McIntosh, and the Mitsu (Crispin) is a cross between Golden Delicious and Indu. Who knew?
Apples can be a combination of sweet and tart and a spectrum from crisp to mealy. Ever have a spicy apple? Try a Winesap.
Apples are primarily a late summer/fall harvest fruit but do harvest into November especially for winter varieties like Mitsu, Fuji, Northern Spy, Red Delicious, and Granny Smith.
When choosing the right apple, make sure there are no bruises. The ones you get in a regular supermarket are the prettiest of the bunch often waxed to perfection. Don't be afraid of the ones that are a little less shiny and raw looking. Less tampering with mother nature. I think the naked Winesaps pictured above are beautiful.
General rule of thumb is to store in a dark cool place. Ever use an apple in a paper bag to ripen other fruits and vegetables? Well it is a great trick when you need them to ripen faster. Apples give off ethylene gas which speeds the ripening. So use caution leaving apples in your fruit crisper in the fridge. Keep the apple in a plastic bag in the drawer.
Apples are a good source of fiber and vitamin C.
Which apples do you like to use for what purpose? And if you really feel adventurous – Why? Please comment on That’s Vegetarian’s Blog below!
1c Quick Rolled Oats 1T Flax seed meal
1/3c Brown sugar 1t Cinnamon
1/2c Whole wheat flour 1/2t Nutmeg (Or 1-1/2t Pumpkin pie spice)
1/4c Butter or margarine (VEGAN)
8c Apples (approx 8 medium apples), halved then sliced*
Juice from one lemon 1T White flour
1t Cinnamon 1/4c Maple syrup
Spray 8” pie dish with vegetable oil. Set aside. (Or use ramekins or lined cupcake tins for individual servings) Preheat oven to 350F.
Combine sliced apples, lemon juice, white flour, cinnamon, and maple syrup. Pour into prepared pie dish.
In same bowl, mix dry ingredients of topping - oats, brown sugar, flour, flax meal, cinnamon, and nutmeg. Add cold butter (or margarine) and mush together with hands until crumbly. Spread evenly over filling.
Bake for 30 minutes or until filling is soft when pierced with a fork. If topping gets too dark, cover with foil.
* Substitute pears, plums, peaches, rhubarb, berries, etc or a combination of a few.
Prep Time: 20 min
Bake Time: 30 min