By Karen Bloom
Autumn’s many pleasures are upon us — and nothing says fall quite like a trip to the apple orchards.
As September rolls in, the air turns crisp, the leaves begin to glow and our taste buds are tempted by the flavors that define this fleeting season: juicy apples, fresh-pressed cider, pumpkins, and bustling harvest fairs. It’s the perfect time to gather family and friends, head to a local orchard, and fill your baskets with fall’s sweetest treasures.
Apple season is now in full swing and, according to area growers, picking continues into mid-October — giving everyone a chance to savor the harvest.
When it comes to choosing apples, there’s no shortage of flavor. Local orchards are brimming with varieties to suit every taste and recipe.
Best for snacking: Crisp, juicy favorites like McIntosh, HoneyCrisp, Macoun, Zestar, Granny Smith, and Paula Red are perfect eaten fresh off the tree. More adventurous pickers might enjoy Cortland, Empire, Jonagold, or Crispin (also known as Mutsu).
Best for baking: McIntosh and Cortland shine in pies, crisps, and cakes — Cortlands, in particular, need less sugar because of their natural sweetness. Rome, Empire, Fuji, Crispin, and Ginger Gold are also reliable choices. For pies, a mix of varieties such as Crispin, Cortland, Rome, Granny Smith, and Northern Spy often brings out the best flavor.
Best for sauces and more: Paula Reds cook down beautifully into applesauce, while Cortlands add flavor and color to salads. And, of course, fresh-pressed cider remains the season’s star — orchards throughout the region urge everyone to “buy local” and enjoy each batch.
Once home with your bounty, make delectable apple treats.
Classic Apple Crisp
Apple crisp is surely one of the definitive desserts of the season.
Filling:
3 pounds apples, to yield 2 pounds peeled, cored, and sliced apples; about 9 cups
1/4 cup (57g) rum, apple cider or juice, or water
1/4 to 3/4 cup (53g to 159g) light brown sugar or 1/4 cup (53g) dark brown sugar, depending on the sweetness/tartness of your apples
2 tablespoons (28g) butter, melted
2 tablespoons (43g) boiled cider, optional but good
1 1/2 teaspoons Apple Pie Spice, or 1 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ginger
3 tablespoons (20g) unbleached all-purpose flour or tapioca flour
1/4 teaspoon salt
Topping:
3/4 cup (90g) unbleached all-purpose flour
1/2 cup (45g) quick-cooking oats
1/4 teaspoon salt
2/3 cup (142g) light brown sugar or dark brown sugar, packed
1 teaspoon cinnamon
3/4 teaspoon baking powder
8 tablespoons (113g) butter, cold, cut in pats
1/2 cup (57g) diced pecans or walnuts, optional
Preheat oven to 350° F. Grease a 9" x 9" square cake pan, or similar-size casserole pan.
Slice the apples about 1/4" thick. Toss them with the remaining filling ingredients, and spread them in the pan.
To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
Add the cold butter, working it in to make an unevenly crumbly mixture. Stir in the nuts, if you're using them.
Spread the topping over the apples in the pan.
Set the pan on a parchment or foil-lined cookie sheet, to catch any potential drips. Bake for about 60 minutes, till bubbling and top is golden brown.
Remove to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft; you wait till it's completely cool, it'll firm up nicely.
Note: To make individual crisps, grease eight 8-ounce capacity baking dishes, and proceed with the recipe accordingly, baking the smaller crisps for 45 to 55 minutes.
New York Apple Slaw Salad
A tasty side with plenty of crunch.
2 cup(s) sliced, finely chopped green cabbage
1 cup(s) sliced, finely chopped red cabbage
1 medium red apple, sliced thin and cut into small matchsticks
1 medium green apple, sliced thin and cut into small matchsticks
1 cup(s) grated carrot
1/4 cup(s) shelled, roasted pistachios
Sea salt and freshly ground black pepper, to taste
Sweet and Sour Cider Dressing
2 tablespoon(s) apple cider vinegar
1/2 teaspoon(s) country Dijon mustard (such as Grey Poupon)
1 tablespoon(s) honey
In a cruet or jar, combine dressing ingredients and shake well. Set aside.
Combine cabbage, carrot and apples into a large bowl.
Chop pistachios with a knife or use a chopper.
Add chopped pistachios to the bowl.
Add dressing, salt and pepper to taste, and stir well.
Refrigerate for at least 20 minutes; stir again before serving.
Fall’s Best Apple Cranberry Pie
Apples and cranberries combine for a welcome ending to any meal.
Pastry for a 2 crust deep dish 9-inch pie
4 cups sliced, pared tart apples (thickly sliced)
2 cups fresh cranberries
¾ cup brown sugar
¼ cup sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter
Preheat oven to 425° F. Prepare pastry. In large bowl, combine sugars, flour and cinnamon. Add apples and cranberries. Mix to coat well. Turn into prepared pie pan. Dot with butter. Cover with second crust and seal to bottom crust edge by pressing edges together, then flute. Cut slits in top crust. Bake 40-45 minutes until crust is lightly browned. Cover edge of crust with foil if crust is browning too quickly. Cool.
