The Serious Eats Guide to Apple Season

We're going to the orchard No Images? Click here   It's Apple Season, so Get Pickin'! It's easy to see the changing of the seasons just by looking at the fruit vendors at your local market. This is the time of year when peaches, cherries, and strawberries fade away and are replaced by pears, persimmons, and—of course—apples.  The sweet fruit is delicious raw, but there's so much more that you can do with it. It's not fall without apple pie, and we have tons of variations for you to choose from. But apples are just as good in other desserts, plus savory dishes like baked Brie en croûte and toasted-bulgur salad. We've rounded up all the sweet and savory recipes you need to keep eating apples all season. Read more →  Break out your canning gear How to Take Applesauce to the Next Level With a blend of sweet and tart apples, toasted sugar, and a splash of apple cider vinegar, applesauce can be classic and complex at the same time. It's simple, wholesome, and delicious—sweet enough to feel like dessert, but neither sugary nor cloying. The best apples for apple pie For an apple pie filling with tender but intact chunks of fruit, balanced perfectly between tart and sweet, you'll want to pick the right kind of apple. Read more →  Apples + cinnamon forever Easy, Old-Fashioned Apple Pie German Apple Pancake Apple-Pecan Bourbon-Caramel Pie Apple Compote How to prevent cut apples from browning Apples, along with some other fruits, like pears and bananas, have a tendency to brown quickly once the inner flesh is damaged and exposed to air. So, why do they brown, and what's the best way to stop it? Read more →    Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe