Fall is for apple cobblers, but do you know the best combination of apples to put in one? It takes the right ratio of sweet, tart, and texture. We asked local pastry chefs to share their go-to apple blend to help guide us at the farmer’s market this weekend. —Kristen Wile

 

Justin Burke-Samson, Bonjour Y’all Bakery
Apples: Granny Smith, Honeycrisp, and Pink Lady
Ratio: 50 percent Granny Smith, 25 percent Honeycrisp, 25 percent Pink Lady
Why: The Granny Smith brings tartness, while the others add sweetness and maintain their shape, keeping your dessert from becoming a mushy mess

Briggite Oger, CraftCakesCLT
Apple: Royal Limbertwig, a native southern Appalachian variety
Ratio: 100 percent
Why: It has the crispness of a granny smith, which means it doesn’t break down as much when baking, but a unique sweetness and aroma with hints of herbal spice. “Those traits are heightened when adding any other spices, and my kitchen smells amazing,” Oger says.

Sam Allen, Wentworth & Fenn
Apples: Fuji and Granny Smith
Ratio: 50-50
Why: The combination is sweet and tart, and the apples bring different textures to baking.

Miranda Brown, The Asbury
Apple: Arkansas Black, Granny Smith, and Winesap
Ratio: 50 percent Arkansas Black, 25 percent each of Granny Smith and Winesap
Why: The flavor is tart, but the flavor deepens as they’re stored. “Which is great for me, because if I don’t have time to get to them as soon as I get them in, they will hold will for several days,” Brown says.

Laney Jahkel-Parrish, 300 East
Apples: Granny Smith, Golden Delicious, and Honeycrisp
Ratio: 50 percent Honeycrisp, 25 percent Golden Delicious, 25 percent Granny Smith
Why: Honeycrisps and Granny Smiths hold their shape and give great texture, but Honeycrisps are sweet while the Grannys are tart. The sweet Golden Delicious apples break down while cooking, giving some applesauce-like texture.

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