Our best apple dessert recipes

How to prepare an apple dessert?

Baked apple desserts

First of all, you must always remember that there is not one apple but SOME apples. In fact, there are thousands of varieties, around a hundred of which are produced in France. And each variety has its own particularity. For example, for a compote, we will favor Belle de Boskoop, Belchard, Chantecler, or even Reinette grise du Canada. Varieties that melt when cooked, and are ideal in a cake – cake or pound cake – to obtain an ultra-soft result.

If you like the apples to maintain a certain hold when cooking, in this case, you will go for the Ariane, the Braeburn, the Golden, or even the Queen of Pippins. Perfect varieties for a cake, crumble, or even a tart. Without forgetting the timeless baked apple which has survived the decades without aging.

No-bake apple desserts

To add crunch to a pavlova, a waffle, or in a fruit salad, we think of the varieties of apples which are only enjoyed when crunched, cooking providing them with little added value. This is the case of the famous Granny-Smith, instantly recognizable with her green dress and firm flesh. If the tangy flavor of the latter is perfect for dessert, it is also perfect in sweet and sour, combined with cheese, salmon or seafood. But other varieties are also suitable in a raw version such as Pink Lady, Fuji, or the Royal Gala.

To go further, here are pictures of our best apple dessert recipes to delight young and old gourmands alike.