I Asked 6 Apple Growers and Bakers To Name the Best Apple for Baking—They All Said the Same Thing

It's easy to find at any grocery store.

When summer starts winding down, I only have one thing on my mind: apple crisp. In fact, I can broaden that to apple muffins, apple pie, apple turnovers… anything that involves baking apples, ideally with cinnamon and butter.

However, choosing the right apple to bake with is sometimes the hurdle that keeps me from baking. With countless varieties, each touting unique flavors, textures, and funky names, pinpointing the perfect one for my pie, tart, or crisp often feels overwhelming.

When apples are in season locally, I opt for whatever is grown nearby. When it’s the apple off-season, I just go with whatever looks firm and tasty. I must admit, though, the results of my baking adventures are quite variable. Sometimes, the apples turn to mush, and sometimes they have a less-than-ideal crunch. Sometimes, they’re perfectly sweet, and sometimes a harsh tartness dominates.

Seeking answers, I turned to the true apple aficionados—professional bakers and the apple growers themselves. They all agreed on one widely available yet exceptional choice. Surprisingly, the unanimously agreed upon variety is not one that I often reach for.

The Expert Panel of Apple Growers and Bakers

To get to the core of the best baking apple, I consulted a panel of seasoned apple growers and professional bakers, each with years of experience in cultivating, harvesting, or baking different apple varieties.

• Josh Morgenthau: Farmer and owner of Fishkill Farm in Hopewell Junction, New York

• Becca Newman: Head pastry chef at Librae Bakery

• Kiley O'Donnell: Recipe developer and professional baker

• Lindsay Landis: Cookbook author and baker behind Love & Olive Oil

• Head farmer and owner at Carter Mountain Orchard in Charlottesville, Virginia

• Head farmer and owner at Boa Vista Orchards in Placerville, California

The Best Apple To Bake With, According to the Experts

The apple growers and bakers all agreed that there are a lot of options when it comes to baking, but one variety was the winner: Granny Smith apples. Above all, they’re wildly available and offer the perfect balance of sweet and tart.

Granny Smith apples popped up in Australia back in 1868, thanks to Maria Ann Smith, who found this happy accident in her garden. They’re a zesty bunch with a sharp taste and that iconic bright green skin, likely descendants from some wild European apples. Nowadays, Granny Smiths are a global favorite, perfect for baking and snacking alike.

The head apple grower at Carter Mountain Orchard in Charlottesville, Virginia, shares, “my recommendation is always the Granny Smith Apple.” They choose granny smith for the tartness, and will sometimes mix it with a sweeter apple, like a Fuji, for a “wonderful combination.” The farmers at Boa Vista Orchard in Placerville, California, say, “we always recommend Granny Smith.”

Read More: The 26 Best Apple Desserts To Make This Fall

O’Donnell says, “I love Granny Smith!”. While some apples are sweet and mild—great for eating out of hand but not as flavorful once baked—Granny Smiths are known for the extra tartness and flavor that they add to baked goods.

Landis likes to mix things up, and she reaches for a blend of different varieties. She likes that this strategy “gives you a balance between flavor and texture and tartness.” However, she always makes sure there’s a “Granny Smith thrown in for good measure.”

Newman, from the renowned Librae Bakery, adds, “If you’re really nowhere near local seasonal apples, Granny Smith are best. The more tart the better to balance out all the sugar and butter!”

Read the original article on Simply Recipes.