Jonagold Apples and Bavarian Apple Torte Recipe
If and when we sell out of honeycrisp I often recommend my customers give the Jonagold a try.
Approximate Ripening Date: October 4th
Flavor: This is one of the more popular apples at Lapacek's Orcharrd. It's fabulous for fresh eating and fantastic for baking. I loved Rowan Jacobsen's description of the Jonagold in Apples of Uncommon Character (2014) when he writes "Jonagold takes Jonathan's cheerful bright redness and lays it over Golden Delicious's womanly roundness. It takes Golden's honey-scented sweetness and spices it up with Jonathan's flowery tartness."
Baking: The Jonagold holds its shape when baked and has great depth of flavor for just being a single apple. If you have to choose just one apple to bake with this would be a good choice. It's also great for drying if you like making apple chips.
History: Cross of the Jonathan x Golden Delicious created at the New York State Agricultural Experiment Station in 1968.
Other: While many publications say this is a great keeper we have not found that to be the case. Get them when they're fresh off the tree and enjoy them while they're still nice and crisp.
Bavarian Apple Torte
by Betsy Meeuwsen
1/2 c. butter
1/3 c. sugar
1/4 tsp. vanilla
1 c. flour
Cream butter and sugar. Blend in vanilla and flour. Spread on bottom and sides (up 1 1/2 inches) of a 9-inch spring form pan. Dip fingers in flour to spread.
1 (8-oz.) pkg. cream cheese
1/4 c. sugar
1 tsp. vanilla
Blend cream cheese and sugar. Add vanilla and egg. Pour into pan.
4 c. sliced apples
1/2 tsp. cinnamon
1/3 c. sugar
1/4 c. sliced almonds
Toss apples with cinnamon and sugar. Spread on top of cream cheese layer. Sprinkle with almonds. Bake at 400-degrees for 25 minutes.