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Paulared Apples and Apple Harvest Blondies Recipe

Paulared is pronounced - Paula Red. It is one of the most popular early apples we grow. In fact it used to be one of the few apples we'd have to offer in mid-August. As you've noticed we have grown our early apple repertoire quite a bit in recent years.

Approximate Ripening Date: August 15th

Flavor: I'm going to break the flavor of the Paulared apples into two different categories:

Early, freshly picked Paulared -

When the paulared is first picked it is tart and crisp with a McIntosh like flavor. It is very refreshing on those first apple days of August and will get you ready for the next few months of delicious, fresh apples.

Later, mellowed Paulared -

There is a point in the paulared season that you can see their flavor and texture profile has changed. They get a more pink-ish coloring on their skin. This is prime time for applesauce making (and some LOVE them at this point). They are softer but make an amazingly sweet, flavorful applesauce - no sugar needed! Also - if you cook them with their skins on the sauce will be a beautiful pink!

Baking: The paulared tends to cook down more than keep its shape but it's not completely smooth.

History: Chance seedling, but may have some McIntosh ancestry. Discovered in Sparta, MI in 1960.

Featured Recipe:

Apple Harvest Blondies

Mary Jurgensen Halpern, Walworth

2/3 cup butter

2-1/4 cup packed brown sugar, divided

3 eggs

2 cups flour

1 tsp baking powder

1 tsp salt

1 tsp vanilla

2 medium/large Paula Red apples, peeled, cored and chopped

3 oz. cream cheese

2 oz. chopped pecans

1 tsp. cinnamon

Place cream cheese in freezer for one hour. Preheat oven to 350^. Melt butter in a large saucepan. Remove from burner and stir in 2 cups brown sugar and stir thoroughly. Add the eggs, flour, baking powder, salt and vanilla and stir until well blended. Fold in chopped apples and place the mixture in an ungreased 9x13 baking pan. Chop the cream cheese into small pieces (much easier when has been frozen) and mix with the remaining 1/4 cup brown sugar, pecans, and cinnamon. Sprinkle mixture on the batter and bake for 35 minutes. Serve warm or at room temperature. Refrigerate leftovers.


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