New & NowFood52 Life

Too Many Cooks: What's the Best Apple?

1 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

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!

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.

Tags: too many cooks, food52 staff, apples, winesap, cortland, honeycrisp, red delicious

💬 View Comments ()