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Uses for Honeycrisp Apples

by Mary Jo Megginson

Honeycrisp apples can be eaten raw or baked.

Kathy Collins/Stockbyte/Getty Images

The Honeycrisp apple was developed by the University of Minnesota and was first introduced in 1991. Since then, this fruit has grown to become one of the most popular apples in North America, with customers often willing to pay a premium price for them. Originally thought to be a cross between Macoun and Honey Gold varieties, a 2005 DNA study determined that it is rather a cross between Keepsake and an unknown variety--possibly a long since discarded experimental variety. It is unique for its exceptional crispness and juiciness, and has a mild, sweet flavor.

Raw

The apples, which are known for their juiciness and crispy texture, can be enjoyed just as they are. Their flavor and texture can appeal to children and teens, so sliced Honeycrisps are a great way to encourage healthy snacking.

Salads

Honeycrisps can be added to salads, creating a contrast to balsamic-based dressings. It can also hold its own in a classic fruit salad.

Baked

Because of their juiciness, Honeycrisp apples are particularly well suited to slow-baking. When done just right, their juices bubble and caramelize. Core your apples and stuff them with a mixture of brown sugar, cinnamon, dried cranberries and walnuts. Place them in a baking dish with a small amount of water, top each apple with some butter, then bake for about an hour at 400 degrees Fahrenheit.

Applesauce

Honeycrisp apples make a mildly sweet applesauce. For added flavor, add some apple cider and dried cranberries to the pot while cooking.

Apple Pie

Honeycrisps can be substituted for other apples in any apple pie recipe to make a deliciously sweet dessert. Prepare your favorite pie crust, peel and core five Honeycrisp apples, then mix apple pieces with 3 tbsp. flour and 1/4 cup sugar. Add dots of butter and cinnamon for taste, then cover with another pie crust and cut to create vents. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees. Cover the crust with foil, and bake for an hour more.

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Photo Credits

  • Kathy Collins/Stockbyte/Getty Images

About the Author

Mary Jo Megginson has been writing since 1992 in academic and professional settings. Her experience ranges from writing policy documents and text panels for museums to technical writing for a major software company. She holds a Master of Arts in anthropology from McMaster University and a Master of Museum Studies from the University of Toronto.