Spies are for pies is the familiar farmers’ mantra. Professional chefs swear by golden delicious or a mix of Empire and McIntosh for baking.
The best apples for baking are the ones that hold their flavor and don’t turn to mush when heated. Here are the Michigan apples that stand up and shine in baked desserts.
Tartness and snow white flesh that resists browning.
Sweet and tart, stays firm when bakes and holds up well for months after picking.
Ginger-hued skin is easy to peel; smooth flesh has a floral, spicy-sweet flavor.
Sweet and tangy with crisp, juicy flesh that stays firm when baked.
Sweetly tart and aromatic.
Rich, spicy and firm.
Ultra-juicy, only slightly tart apple.
A hard, late-ripening antique apple with an unmistakable tart taste.
An early season Michigan native apple with tart flavor and good aroma.
Holds its mild, sweet flavor and shape well.
Wondering what to do with all those apples once you get them home?
- How to Store Apples
- The SweeTango Makes Its Northern Michigan Debut
- U-Pick or They Pick at Clam Lake Orchard
- Apple-Carrot Cake with Maple Cream Cheese Frosting
- Cranberry Apple Crisp
- Shortcut Apple Studel
- The Perfect Apple Crisp
- Baked Apples with Dates, Coconut and Rum
- Northern Michigan Apple Growers Offer Delicious Variety
- Easy Apple Recipes to Make the Most of Apple Season
- Apple Salad in Endive Leaves with Gewürztraminer Vinaigrette
- Wild Game Sausage on Apple Slices with Cranberry Butter
- The Year of the Pie Crust