When it comes to baking with apples, it can be a bit overwhelming narrowing down the best type for your desserts. To go with a Granny Smith? Gala? Honeycrisp?
Well, Rachael believes in picking the apple that best suits your tastes. With that said, she tends to reach for Northern Spy and Braeburn apples because they're plentiful in her region and stay in season for a longer period of time.
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However, whatever your choice, know that you can always control and adjust the flavor.
"The rule of thumb is if the apple is sweet, add more lemon. If the apple is tart, add a little more sugar," Rachael says.
"You're the boss [of your dessert], so you use whatever apple you like."
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