If I had to pick just one apple to make applesauce with for the rest of my life I would choose Jonathan with it's skins on. It makes a beautiful and delicious pink applesauce!
Approximate Ripening Date: September 6th
Flavor: This tart-sweet apple is probably the most "appley" apple I've ever tasted. When it's first picked it is definitely on the tart side but as it mellows a bit of sweet will sneak in there. It is a snappy, hard, classic apple and also Jared's Grandma's absolute favorite.
Baking: The Jonathan cooks down into a tender apple. Leave the skins on when cooked not only makes a pink sauce but it also tends to sweeten the appley flavor.
History: Chance seedling from the Esopus Spitzenburg tree.
Featured Recipe:
Fresh Apple Cake
by Diane Lapacek
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup milk
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
2 1/2 cups apples - peeled and cubed
Topping:
3/4 cup brown sugar
1/2 cup nuts - chopped
1/2 tsp cinnamon
Cream butter, sugars, and eggs. Combine dry ingredients. Add milk alternately with dry ingredients. Add apples. Pour into 9 x 13 pan. Mix ingredients for topping and sprinkle over cake. Bake at 350-degrees for 35-45 minutes. Serve plain, with whipped cream or ice cream.
