It's crunch time! And tart time. And sauce time. A bunch of apples a day keeps the healthy cook at play.
Photo: Gently & Hyers
If you're baking a whole apple, choose carefully. We baked nine varieties for one hour at 350° and found that the firm Granny Smith apple (the mess, right) collapsed and turned to complete mush. The Honeycrisp, however, retained its shape and had a pleasing, slightly firm texture and full apple flavor, faring the best of the nine varieties. Other varieties that kept their shape: Rome, Jonagold, and Spartan.