APPLE SEASON

Here are the top picks for recipes, tips and more

There is no autumn without apples. Granted, that’s quite a statement. We can go to the supermarket any time of year and get apples that are just fine. No one’s stopping us from making an apple pie in April.

But there’s something about the arrival of fall colors and chilly weather that makes us think about making more with apples.

Fall is peak apple season, where you’ll find these fresh-picked fruits around every turn. You don’t have to be an expert baker or chef to make delicious dishes with apples.

We have a few recipes for you to try. But first here are some tips, places to get ‘em and more:

Take your pick

There are 7,500 varieties of apples. That probably sounds overwhelming.

And most people have a type of apple they like and they stick to it, even if it’s not quite right for the recipe.

But when it comes to baking and cooking with apples, there are a few “rules” to follow.

Whatever you are making, you need to have flavor and texture balance. An apple that’s too soft when it’s raw is going to disappear in any baked dish. Look for apples that aren’t too sweet or too tart as well — or you’ll wind up overcompensating with other ingredients for balance.

Some good suggestions include Granny Smith, golden delicious, honeycrisp, cortland and empire.

Another tip: Use a blend of apples to get that perfect balance of flavor and texture. It’s also an opportunity to experiment. (And let’s face it: Food experiments are the best kind of science.)

Really, what it boils down to is … Choose

MORNING CALL FILE PHOTO As far as apples go, it’s the pick of the season. Scholl Orchards in Bethlehem is among the local spots you can get fresh-picked apples.