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Apples

Crisp & northern

Crunchy, juicy apples bred for our winters. Apple picking on a crisp fall day with the kids might just be the best family outing on the prairie.

  • SeasonMid August – early October
  • FlavorSweet to tart, depending on variety
  • Best forSnacking, pie, crisp, sauce and cider
Get to know it

What is it, anyway?

Growing apples on the northern plains takes trees that can handle bitter cold. Luckily, breeders nearby have been at it for over a century. Favorites like Honeycrisp and Haralson were bred at the University of Minnesota, and NDSU and Canadian programs have added plenty more.

Different varieties ripen at different times, so apple season stretches from mid August into October. Early apples tend to be tart and great for sauce. Later ones are often crisper and keep longer in storage.

Many of our trees are still young, so the apple harvest grows a little bigger every year.

Tasty and good for you

Health benefits

  • Filling fiberA medium apple has about 4 grams of fiber, including pectin, which helps keep you full and supports gut health.
  • Eat the peelThe skin holds most of the antioxidants, like quercetin, plus a lot of the fiber.
  • Vitamin CApples add a little vitamin C to your day, especially fresh-picked ones.
  • Easy, healthy snackThey're crunchy, sweet and portable, and about 95 calories each.

This is general nutrition info, not medical advice. Talk to your doctor about your own diet.

From our kitchen to yours

Favorite recipes

Old-Fashioned Apple Crisp

Cinnamon apples under a crunchy oat topping. Your kitchen will smell amazing.

Serves 8

You'll need

  • 8 cups peeled, sliced apples (about 8 medium)
  • ½ cup sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • Topping: 1 cup oats
  • 1 cup brown sugar
  • ¾ cup flour
  • ½ teaspoon cinnamon
  • ½ cup cold butter, cubed

How to make it

  1. Heat the oven to 350°F and butter a 9×13 pan.
  2. Toss the apples with sugar, flour, cinnamon and lemon juice. Spread in the pan.
  3. Mix the oats, brown sugar, flour and cinnamon. Work in the butter until crumbly.
  4. Sprinkle the topping over the apples.
  5. Bake 45 to 55 minutes, until the apples are tender and the top is golden.
  6. Serve warm with vanilla ice cream.

Tip: Mix a tart apple with a sweet one for the best flavor.

Slow Cooker Applesauce

Set it and forget it. You don't even have to peel the apples if you have a food mill.

About 6 cups

You'll need

  • 12 medium apples, peeled, cored and chopped
  • ½ cup water or apple cider
  • 2 tablespoons lemon juice
  • ¼ to ½ cup brown sugar (optional, to taste)
  • 1 teaspoon cinnamon

How to make it

  1. Put everything in a slow cooker and stir.
  2. Cook on low for 6 hours or high for 3 to 4 hours, until the apples are very soft.
  3. Mash with a potato masher for chunky sauce, or blend for smooth.
  4. Taste and add more sugar or cinnamon if you like.
  5. Refrigerate up to 10 days or freeze up to a year.

Tip: Sweet apples may not need any sugar at all.

Picking & storage tips

  • Cup the apple in your palm, lift it up and give a gentle twist. A ripe apple comes right off. Please don't pull straight down.
  • Try to leave the stem on. Apples keep longer that way.
  • Place apples in your bag gently. Bruises spoil them fast.
  • Store in a plastic bag in the fridge crisper. Many varieties keep for weeks.
Come pick your own

Is it ready yet?

The typical season is Mid Aug – early Oct, but Dakota weather likes to keep us guessing. We post what's picking, times and prices on our Facebook page first.

Follow our Facebook page See what's picking
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