From late August through October, Ontario apples are abundant and ready to be picked. Our region has a multitude of beautiful and sprawling apple orchards ready to share their bounty. With peak season in September, get out into the countryside to pick your own sweet, tart and juicy apples. Here, we’re sharing some of our favourites.
Williams’ Orchards
10101 Hume Court, Milton
williamsorchards.ca
Since 1983, family-run Williams’ Orchards has welcomed visitors to pick apples. Founders Sandra and Eldon Williams turned an empty cornfield into 26 acres of thriving apples, pears and plums, and continue to run the orchard with their children and grandchildren. Reach into the trees to select your own apples on weekends starting in early September, or choose from an array of pre-picked fruits in their barn also stocked with non-alcoholic apple cider. The season starts with tart Vista Bella and dark red Tydeman Red apples — both great for pie making — and ends with sweet, honey-like flavoured Ambrosia and gorgeous, blush-coloured Fuji apples. What’s more, the orchard has free admission and doesn’t charge for parking!
Chudleigh’s
9528 Regional Road 25, Milton
chudleighs.com
With more than 18 varieties to choose from — including their very own Sunrise apple, which has a similar taste to Honeycrisp (sweet, floral and not overly acidic) — Chudeigh’s farm has nearly 50,000 apple trees across its 60-acre orchard. Head to their website to see a complete guide to the texture and flavour profiles of the apples they grow, from juicy Red Delicious to tart Ginger Gold. After picking your own fruit, don’t forget to pick up some Apple Blossoms, Chudleigh’s signature dessert made up of sweetened local apples, cinnamon, buttery oats and flaky pastry. Trust us, they’re as delicious as they sound.
Carluke Orchards
2194 Shaver Road, Ancaster
carlukeorchards.ca
The first apple tree was planted by the Inksetter family in 1965 that would later become the beloved Carluke Orchards, now on its third generation growing apples in the Hamilton area. Their pick-your-own apple season runs from early September until mid-October with 13 different varieties available, including Royal Gala, Spartan and Empire apples. After picking, enjoy a delicious apple cider slushie or caramel apple, and bring home one of their incredible from-scratch pies — either the Country Apple with a flaky crust top or Dutch Apple with a rich crumble top.
A BEGINNER’S GUIDE TO APPLES
Aside from hundreds of lesser-known apple varieties, there are about 15 main types of apples grown in Ontario, primarily around Lake Ontario, Lake Erie, Lake Huron and Georgian Bay. Before you go apple picking, take a look at our guide below.
Snack on: Ambrosia, Honeycrisp, Royal Gala, Fuji
These types of apples shine on their own; simply bite into one or slice it up and enjoy. Snacking apples should be juicy, sweet and a little tart, but not too sour or bitter.
Bake with: Granny Smith, Northern Spy, Cortland
Add these apples to pies, tarts, muffins and many other baked goods for a kick of tart sweetness. The key is an apple variety that is crisp and firm, so they hold their shape in the oven and don’t bake into mush.
Make sauces/soups with: McIntosh, Empire, Golden Delicious
Cook these apples down with cinnamon, water and sugar for a simple apple sauce, or blend into soups. You want an apple with a soft flesh so it breaks down easily when heated.
Apples might just be the most versatile fruit. Add them to charcuterie boards when entertaining, enjoy one sliced and dipped into peanut butter for a nutritious snack, or make a simple apple crumble with just a few pantry staples. Local apple farmers such as the ones we shared have an abundance of knowledge. Don’t be afraid to ask questions when you visit. They can point you towards the perfect apple for you. Happy picking!
French Toast with Apple Topping
Based on a recipe published in the 1993 Ontario milk calendar. The simple yet decadent apple topping is great on pan-fried French toast, but this recipe uses a slightly crispier, oven-baked version.
INGREDIENTS
French Toast:
4 eggs
1 cup milk
3 tbsp sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
8 thick slices French bread or raisin bread
3 tbsp butter melted
Apple Topping:
2 tbsp butter
1/2 cup brown sugar packed
1/3 cup water
1/2 tsp ground cinnamon
3 apples peeled, cored and sliced
PREPARATION
Preheat oven to 375 °F. In a large, flat bowl, whisk together eggs, milk, sugar, vanilla and cinnamon. Soak bread in egg mixture for 5 minutes.
Line baking sheet(s) with aluminum foil. Spray well with non-stick cooking spray or brush well with melted butter. Arrange egg-soaked bread slices on baking sheet(s) in a single layer.
Bake in a preheated oven for 12 min. Flip bread over and continue to bake for another 10 to 15 minutes until golden brown.
Meanwhile, melt brown sugar and butter in a small pot. Add the apples, water, and cinnamon and cook for 8-10 minutes until tender. Generously spoon apple mixture onto French toast.
By Lauren Medeiros
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