In northern regions, the appearance of roadside stands selling bushels of freshly picked apples are a sure sign that fall has arrived. Apples are extremely versatile and can be used in both sweet and savoury dishes. Pies and tarts are classic desserts and they're an ideal match for pork dishes. Apples will keep for months if stored properly and can be used throughout the winter.
Common Apple Varieties
With thousands of varieties from which to choose, there are cultivars to suit all tastes. Some types are perfect for eating out of hand while others are ideal for baking. In North America, a few of the more common apple varieties are as follows:
McIntosh - Macs are very popular for both eating and baking. They are sweet with a hint of tartness and the flesh cooks down quickly, making them the ideal apple for applesauce and pies. They are relatively small so they are portable for lunchboxes or snacks.
Honeycrisp - Developed in 1991, this relatively new variety of apple is becoming popular around the world. As its name implies, the juicy flesh is extremely crisp and sweet, making it perfect for eating out of hand (source: www.honeycrispapple.com).
Cortland - Cortlands are typically juicy and crisp and can range from quite tart to sweet. Their flesh is very white and is slow to brown when sliced so it's a good choice for salads. Cortlands are good for both baking and eating out of hand.
Red Delicious - Typically deep red with lightly speckled skin, Red Delicious are very attractive apples with sweet juicy flesh. They have a flavour that is reminiscent of pears and are good for eating out of hand but are not ideal for baking.
Empire - A cross between McIntosh and Red Delicious apples, Empires are sweet and crisp with white flesh. They are good for both snacking and baking.
Storing Apples
To store apples, they should be kept in a cool, dry location such as a root cellar or the refrigerator. They should keep for many months provided they are blemish free. Any apples with bruises or pierced flesh should be used immediately.
*Note: McIntosh, Cortland or Empire varieties work well for this recipe because they have a balance of sweet and tart flavour. Peeling and shredding the apples helps distribute the apple and keep the bread moist and flavourful. All-purpose flour can be substituted for the whole-wheat flour if desired.
Spiced Apple and Walnut Bread
- Makes one loaf
- 1 cup whole-wheat flour
- ½ cup quick cooking oats, such as Quaker brand
- 1-1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 eggs
- ½ cup applesauce
- 2 Tablespoons neutral oil, such as canola or safflower oil
- ½ teaspoon vanilla
- 2 medium apples, peeled, cored and grated (about 1-1/3 cups grated apple - see note* above about apple varieties)
- ½ cup chopped walnuts
Topping:
- ¼ teaspoon ground cinnamon
- 1 Tablespoon sugar
- ¼ cup chopped walnuts
- Preheat oven to 350 degrees Fahrenheit. Grease a standard sized loaf pan and set aside.
- In a large mixing bowl, add dry ingredients (flour, oats, baking powder, baking soda, sugar, salt, cinnamon, allspice, cloves and nutmeg). Stir until thoroughly combined, making sure spices are evenly distributed.
- Add eggs, applesauce, oil, and vanilla. Mix to combine. Add grated apple and stir until well distributed through batter. Gently fold in walnuts but do not over mix batter. Pour into greased loaf pan.
- Prepare topping: in a small bowl, mix sugar and cinnamon until evenly combined. Sprinkle sugar mix and nuts over batter.
- Bake for 40 to 45 minutes or until a knife inserted in the middle of the loaf comes out clean. Let cool. Run a knife around the perimeter of the loaf before unmolding it from the pan. Slice and serve.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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