Too Many Cooks: What’s the Best Apple?

You’ll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

What’s the best apple? That’s the important, autumnal question that we’re answering this week. Childhood memories, honeycrisps, and explanation points loom large, although some of us (ahem, Amanda) would prefer no apples at all.

Which variety of apple do you like best for eating out of hand? Tell us in the comments!

Merrill: Honeycrisp. Also, winesap.

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Kristy: I was going to say exactly what Merrill said.

Kenzi: Winesap! Bam.

Brette: Pink lady! Just like me when I’m embarrassed!

Amanda: How about none?

Jennifer: Macoun — hands down!

Ryan: Granny Smith. I’ve always been an apple pie lover, so much that I would request them in lieu of a birthday cake as a child. More specifically, I love my grandmother’s recipe that consisted of sharp, crisp Granny Smiths with a butter-laden crumble topping.

Amanda Li: Mutsu!

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Marian: Honeycrisp!

Stephanie: Honeycrisp!

Christina: Fuji.

Maddy: Gold Rush!

Peter: Ambrosia is a newfound favorite but an accessible mainstay is a thick slice of Granny Smith with a heavy-handed schmear of Prince La Fontaine or Pierre Robert (what can I say? I’m a sucker for a bloomy triple crème).

Molly: Cortland!

Nozlee: (Whispered) Golden Delicious.