Amy - My favorite apple is Golden Delicious because it’s mildly sweet and it’s perfect for everything from salads to baking!
Ashleigh – I LOVE apples! They’re one of my favorite fruits. In the fall I like to go apple picking and make homemade applesauce. When it comes to my favorite variety, it’s a tie because I simply cannot choose just one—between Red Delicious and Rome apples.
Cathy – Granny Smith for me—served cold and crisp!
Cheryl – Red Delicious and McIntosh!
Christy – Granny Smith and Honeycrisp are definitely my favorite apples--especially when dipped in caramel or peanut butter.
Chuck – I vote for whichever apple is best for apple pies, because apple pies are delicious! I highly recommend the Pampered Chef Apple Peeler/Corer/Slicer gadget!
Dan – My favorite apple is Granny Smith. It was invented by Maria Ann "Granny" Smith in 1868.
Doug – Granny Smith
Dylan – Bardsey Island Apple! Best apple I’ve ever had that you’ve probably never heard of.
Fred – Golden Delicious
Jandy – Granny Smith – Love the crisp, tart flavor!
Jim – I like whatever apple is in apple pie. I normally do not eat fruit because the natural sugar hurts my sensitive teeth.
Jo Ann - Braeburn – sweet, tart and crunchy!
Joe - Red Delicious – I used to eat lots of apples growing up--usually with peanut butter!
John - Unfortunately, I’m allergic to apples that aren’t cooked, so my favorite kind of apple is usually baked into a pie.
Ken – My favorite apples are Cortland apples!
Kris – Granny Smith – nice and tart for eating and great for apple pies!
Laurie S. – McIntosh are the best fall season apple!
Laurie T. – I love Granny Smith apples.
Marybeth – Granny Smith for me – served cold and crisp!
Matthew – Green Apples!
Melissa – The absolute best are freshly picked from an apple orchard during the fall. Otherwise, my go to apple would have to be Granny Smith.
Mike O. - Well, since everyone knows just how health conscious I am, of course I have a favorite apple. My absolute favorite is…Candied! I’m still not sure how they get them to grow with those little sticks in them, but who am I to question. I suppose an argument could be made for any apple in pie form as well.
Nick – Fuji apples are my favorite.
Nina – The best apple I ever ate was a Baldwin apple. I worked on a farm one summer, and I could eat as many as I wanted! You can't get them anymore, so I would say a Cortland apple is as close to that as you can get. I also love apple pie. There is nothing better in the fall.
Pat – I love any apple that I can eat (not very picky), but I must say that my favorite is Red Delicious.
Paula – Honeycrisp! They are crispy and very sweet.
Sheila – Honeycrisp apples!
Tom – McIntosh! They’re sweet and crunchy (even though I’m not particularly a fan of Apple computers).
Tracy – Fuji or Gala – My pet Sugar Glider squirrel, Zip, will only eat Fuji and Gala apples, so that’s what I buy now.
Will – If I had to choose which apple was my favorite, I’d have to go with the pie variety.
Cathy’s Sweet & Simple Snack
- Cut up Granny Smiths into cubes
- Mix with 1 tsp of brown sugar
- Microwave for ~45 seconds
- Top with granola if available
Amy’s Pork Medallions with sautéed Apples
- 1 pork tenderloin (1 lb), cut into 1-inch slices
- 3/4 tsp dried thyme
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup sliced green onions
- 1 garlic clove, minced
- 1 TBS butter
- 2 medium apples, cut into wedges
- 2 tsp cornstarch
- 2/3 cup reduced-sodium chicken broth
- 1/4 cup unsweetened apple juice
Flatten pork to 1/2-in. thickness. Combine the thyme, paprika, salt and pepper; sprinkle over both sides of pork. Place on a broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or until juices run clear; keep warm. In a nonstick skillet, sauté onions and garlic in butter until tender. Add apples; cook and stir for 2 minutes or until crisp-tender. Combine the cornstarch, broth and apple juice until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened Serve with pork. Yield: 4 servings (from tasteofhome.com)
Amy’s Apple Zucchini Bread
- 4 cups flour
- 1 TBS baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 5 eggs
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 1 cup packed brown sugar
- 1 TBS vanilla extract
- 2 cups shredded unpeeled zucchini
- 1 cup shredded peeled apples
- 1 1/2 cups chopped pecans
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in.x4-in. loaf pans. Bake at 350o for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 3 loaves (from tasteofhome.com)