A Minnesota agricultural development and everyone’s favorite apple, Honeycrisp!
For decades, I only enjoyed this tasty fruit as a hand-to-mouth delight. I never thought to move it into the kitchen for baking. That is, until this year, when Honeycrisp kept showing up as I investigated single layer cake recipes good when eaten fresh but also easily frozen for delayed desserts.
So, after an orchard visit on Wednesday that included the purchase of a peck of apples at the Pepin Heights Store and Richard’s request for a pie, I can attest that Honeycrisps bake up nicely. The fruit’s natural sweetness allows the baker to reduce the amount of refined sugar. The slices cook up to that perfect texture – holding their shape without being too firm and soft without being mushy. Likewise, the French Apple Cake with apples chopped into 1/4-to-3/8-inch cubes delivered a simple rustic confection, especially when flavored with dark rum.
Yumm!
Photo credit: University of Minnesota College of Food, Agricultural and Natural Resources Sciences
Knit+ Librarian 
Honeycrisp is my favorite apple! I don’t bake with it (sugar issues here) but I always have them ready to pair with cheese and almonds.
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Honeycrisp apples are my favorite here too and are great for pies, tarts and just as a baked apples.
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I’m not sure if we get this variety, I’ll have to have a look next time I’m in the supermarket. I usually go for Gala apples if I buy them.
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