Bloomin' Baked Apples Recipe (2024)

FAQs

What are the top 5 apples for baking? ›

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Cook's Note. I use firm apples that are good for baking. Braeburn, Golden Delicious, Granny Smith, and Honeycrisp apples all work well.

Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven. They don't store well, however, so use them early in the fall at their peak. Make something like braised and brûléed apples with ice cream to give them all the attention they deserve.

Our favorite apple pie recipe calls for Honeycrisp, Braeburn, or Golden Delicious apples, or a mix of all three. Honeycrisp apples err on the sweeter side, with a distinct honey-like flavor; Braeburns toe the line between sweet and tart; and Gold Delicious apples intensify in flavor when baked.

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.

How do you keep Apple crisp from getting soggy? You need enough butter in your topping, try both melted or cold cut into the dry ingredients. Also, there needs to be enough texture to keep it from just flattening into the fruit below.

According to this equivalent list, 10 cups of sliced apples requires 10 medium apples. To be on the safe side, buy one additional apple. You don't want to run short—after all, it's always better to have too many ingredients than too few!

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

The preferred common name of Rubus chamaemorus in Newfoundland and Labrador is bakeapple, while other parts of Canada use the common name cloudberry.

What type of apple is the healthiest? ›

Red Delicious Apples

They've got more polyphenolic compounds than most other apples, with most of the nutrition in the skin – so be sure not to peel them before chowing down. Red Delicious apples contain more anthocyanidins that provide their color and powerful antioxidants.

Honeycrisp (Sweet)

They're extra juicy and very crisp with a honey-sweet flavor that translates wonderfully into baked goods.

Winesap was a popular apple in the United States until the 1950s. It stores well, and its decline in popularity has been attributed to the development and increased use of controlled atmosphere storage which allowed a wider variety of apples to be sold over the course of the year.

The Best Apples for Apple Pie

We kept it simple with this apple pie recipe, using one readily available type of apple: Granny Smiths are tart, firm apples that hold up well to baking.

Granny Smith.

Firm and very tart, this variety is the go-to for many when it comes to pie because it keeps its shape extremely well. But it isn't exactly known for its flavor, so Granny Smiths are best used in conjunction with sweeter and/or more flavorful apples.

I use Granny Smiths for crispness and tartness and either Fuji or Gala for sweetness. Sometimes I will mix all three. Best apples for pies, crumbles, apple sauce, stuffed apples, eve's pudding etc are Bramley. Their sourness and not disintegrating to an overly sweet syrup make them an excellent choice.