There’s nothing like biting into a crisp apple: it’s the quintessential fall fruit. And when you bite into a Granny Smith apple, you’re picking a superior fruit, packed with nutrients, fibre, vitamins and minerals
Apples are one of the world’s most popular fruits. And sweet-tart, crisp and juicy Granny Smith apples, grown in California, are a great choice. These flavourful green apples serve double-duty – an ideal out-of-hand snack and oh-so-versatile.
Use them in baking (start with a pie!), toss them into salads, shred them into slaws, and fill jars of apple butter as homemade gifts for family.
A medium apple contains only 80 calories, and has no fat, cholesterol or sodium. They are also are high in dietary fibre and they’re a source of vitamin C. It’s no wonder that Canadians consume apples by the bushel! Available now, Granny Smith apples will be here until the end of October. As the weather cools and Canadians spend more time indoors, baking can be a delicious pastime – might be a good idea to buy a big bag of apples.
Bonus: The complex carbs in apples give your body a longer and more even energy boost compared to high-sugar alternatives.
Choosing and storing apples
Look for brightly coloured apples that are smooth, firm and free of wrinkles, bruises and punctures. The skin should be clean and shiny, but don’t worry about any brown freckles, they’re harmless. To store apples, poke a few holes into a plastic bag, then refrigerate the apples in the bag in the fruit crisper drawer. Green apples, which have a long shelf life, can be stored this way for up to a month.
How to use them
• Granny Smiths will take your pies, cobblers and crisps to the next level.
• Sautéed apples add flavour to creamy veal or chicken dishes, and applesauce is a perfect complement served alongside a pork roast.
• Serve apples, cheese and cured meats on a charcuterie board, as an afternoon pick-me-up or even a light lunch.
Chef’s tip: Exposed apple flesh turns brown quickly due to oxidation. You can prevent this by rubbing the cut sides with a little lemon juice or, if you’re peeling and slicing many apples, toss them with some lemon juice in a large bowl.
Help! My apples got mushy
No worries, make applesauce! Simply core and chop apples with the skins on, then transfer to a saucepan along with a bit of water. Bring to boil. Reduce heat to low; cover and simmer for 20 to 30 minutes or until very soft. Stir in sugar and ground cinnamon to taste.
For more recipes and information, visit usaapples.ca/recipe
With pantry-friendly ingredients and no special tools required, this tried-and true classic is also a great way to get the kids into the kitchen.
Prep Time: 20 minutes
Cook Time: 45 minutes
Makes 6 to 8 servings
4 cups (1 L) thinly sliced, peeled Granny Smith apples from California (about 4 large apples)
½ cup (125 mL) granulated sugar
½ tsp (2 mL) ground cinnamon
2 tsp (10 mL) cornstarch
½ cup (125 mL) milk
⅓ cup (75 mL) melted butter
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
¼ tsp (1 mL) salt
Whipped cream or ice cream (optional)
Preheat oven to 325°F (160°C). Grease an 8-inch (20 cm) baking dish.
Place apples in a large bowl. In a small bowl, stir sugar with cinnamon; reserve 2 tbsp (30 mL) and set aside. Stir cornstarch into remaining cinnamon sugar; toss with apples until well coated. Spread evenly in prepared baking dish.
Whisk together milk, melted butter and egg. Sift flour with baking powder into a bowl; mix together. Make a well in the dry ingredients; whisk in milk mixture until well combined.
Pour batter over apples; smooth top. Sprinkle reserved cinnamon sugar evenly over top.
Bake for about 45 minutes or until a cake tester inserted in centre comes out clean. Serve warm with whipped cream or ice cream, if desired.
Per each of 6 servings: 290 calories, 12 g fat, 7 g sat fat, 60 mg chol, 240 mg sodium, 44 g carb, 2 g fibre, 25 g sugar, 4 g pro. %DV: 8% calcium, 7% iron, 12% vit A, 3% vit C.