An Apple a Day—But Which Way?
Apples are one of the most adaptable ingredients in the kitchen, lending their character to both
sweet and savory dishes. The secret to bringing out their best lies in choosing the right variety for the job - texture, acidity, and sweetness all change how an apple behaves once it’s sliced, roasted, or baked.
For baking, look for firm, balanced varieties that hold their shape and offer enough tartness to prevent
desserts from becoming overly sweet. Granny Smith, Braeburn, and Jonagold are time-tested choices for crisps and pies. If you like a more rounded flavor, combine one of those with a sweeter apple such as Golden Delicious or Honeycrisp. The contrast creates a filling that’s complex
without being heavy.
When roasting, turn to apples that caramelize gracefully without breaking apart. Pink Lady (Cripps Pink) and Fuji develop deep flavor and glossy edges when baked beside pork, chicken, or autumn vegetables. They
bring a gentle sweetness that enhances savory dishes without tipping them toward dessert.
For salads, crisp texture is key. Honeycrisp, Envy, and SweeTango stay firm after slicing and
resist browning. Their bright, juicy flavor pairs beautifully with blue cheese, toasted nuts, or peppery greens. A handful of matchsticks folded into cabbage or kale adds freshness and crunch.
In sauces and sautés, choose apples that soften slightly but retain character. Gala, Jazz, and Empire lend natural sweetness to pan sauces, braises, and vegetable medleys. Try folding diced apple into sautéed cabbage with grainy mustard or deglazing a pork pan with cider and a few slices of fruit for subtle balance.
And when you’re ready for dessert, few things beat the simplicity of your own kitchen’s aroma when apples meet butter, sugar, and cinnamon. The streusel-topped crisp in this week’s video captures that perfectly - proof that with the right apple, a few pantry staples can create something far greater than the sum of their parts.
