The start of apple season is one of our favorite times of the year. There’s just something about the crisp air, the turning leaves, and the thought of bushels of apples waiting to be picked that feels like the official start of fall. Whether strolling through a local orchard or bringing home a big bag from the farmers market, apples are a fruit that can do it all.
At Shookhill Secret, we have a few favorites that always make it into our baskets. Each variety has its own unique flavor and purpose, and we love knowing exactly what to use depending on the recipe or occasion.
Fuji Apples – Sweet & Crisp
Fuji apples are perfectly crisp and delightfully sweet. We like to keep these on hand for snacking—they’re great to slice and enjoy on their own or with a swipe of almond butter. They also make a wonderful addition to cheese boards, pairing beautifully with sharp cheddar, cambazola or creamy brie.
Molly’s Delicious – Light & Tender
Molly’s Delicious is an old-fashioned heirloom apple, and while you might not find it everywhere, it’s worth seeking out. The flavor is delicate and lightly sweet, with a tender bite. These are ideal for eating fresh or adding to a salad with walnuts and blue cheese.
Honeycrisp – Juicy & Refreshing
Honeycrisp apples have gained a huge fan following, and for good reason. They’re incredibly juicy, with a balance of sweetness and tartness that makes them the perfect “all-around” apple. If we had to pick one apple to eat fresh out of hand, this would be it.
Granny Smith – Tart & Bold
When it comes to baking, Granny Smith apples are our go-to. Their tart flavor holds up beautifully in pies, crisps, and breads. They don’t become overly sweet when baked, which makes them the perfect counterpoint to sugar and spices. Plus, their firm texture means they won’t turn mushy in the oven.
Winesap – Rich & Spiced
Winesap apples are a wonderful variety with a spiced, almost wine-like flavor that makes them unique. We love using these in baked goods or cooking them down for homemade applesauce. They also shine when paired with aged cheese or cured meats, making them perfect for autumn charcuterie boards.
Don’t Forget the Cider
Of course, apple season wouldn’t be complete without cider. Fresh-pressed cider is a fall ritual for us. Sometimes we drink it cold and refreshing, other times warmed gently with cinnamon sticks, cloves, and star anise for a cozy treat. And let’s not forget hard cider—it’s a grown-up way to enjoy apple season with friends around the fire pit.
Apple Treats We Love
For us, apples aren’t just for eating fresh—they belong in all sorts of fall recipes. We are sharing our favorites :
- Apple cider donuts with a sugar-cinnamon coating (recipe below)
- Shookhill Apple bread that fills the kitchen with the sweetest aroma (link to our best recipe)
- Classic Old Fashioned Apple Pie, this Southern Living classic is bubbling over with cinnamon-spiced filling
Apple season is short, but it’s the perfect excuse to indulge in these simple pleasures. Pick a bushel, bake something warm, pour a glass of cider, and let the season unfold.
Apple Cider Donuts
Ingredients
- 4 cups flour
- 1 tsp. salt
- 1 TBLS. baking powder
- 1 tsp. cinnamon
- 4 eggs
- 2/3 cup sugar
- ½ cup butter melted
- 1/3 cup apple cider
- Vegetable oil for frying the donuts
- Cinnamon/sugar mix for coating the warm donuts
Instructions
- In a medium bowl combine the first 4 ingredients (flour, salt, baking powder and cinnamon). Set aside. Beat the eggs and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix to combine and then beat on high for 5 minutes until light and fluffy. Add the cider and the melted butter to combine. Remove bowl from the electric mixer and gradually add the flour mixture by hand stirring to combine with a wooden spoon or sturdy rubber spatula. Cover dough and chill for at least 2 hours.
- Roll dough out on a lightly floured surface. Dough should be about ½ inch thick. Using a standard donut cutter cut out donuts. Heat oil to 375 degrees. At this point you can either fry them as is or give them a little inside out twist taking one outside edge and bringing it in through the center hole (This will add a little more homemade look and feel and crunch to the outside of the donut). Either way, place 2-3 donuts in the oil at a time depending on the size of your pot of oil. Donuts should cook for 1-1 ½ minutes per side. Remove from oil and drain on paper towels or brown bags. When donuts are warm you can shake them in a bag with a cinnamon-sugar mixture (1/2 cup sugar, 1 tsp. cinnamon).
