Embrace this season’s “It” fruit in a multitude of apple-icious ways – picking, baking and festival-going.  

Varieties: Paula Red, Gingergold, Blondee, Honeycrisp, Pippin, Golden Delicious, Snow Sweet and more

Aug. 20 through mid-to-late October

30 apple varieties, all certified organi

Mid-to-late August through October 

Varieties: McIntosh, Gala, Honeycrisp, Cortland, Golden Delicious and more

W220 N10540 AMY BELLE RD., GERMANTOWN

Varieties: 27, including Honeycrisp, Cortland, SnowSweet, Ambrosia and Ida Red

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A treasure that may have eluded you unless you’re a farmers market regular, 16-acre Weston’s Antique Apples in New Berlin earns its status as the oldest active orchard in Waukesha with varietals that date to the 1500s. Besides markets in West Allis and Shorewood, you can shop Sat-Sun (from Aug.-Nov.) at the Weston home stand (19760 W. National Ave., New Berlin, westonapples.com ). Here are three heirlooms to look for, from spicy to nutty:   

Dating to the mid-1800s, this berry-red specimen is pretty much everything you’d want in an apple – crisp, sweet and juicy. Ripens mid-August- early October.

Not the prettiest apple, this small green russeted fruit, which originated in England in the 1700s, has nutty notes and is great for eating, cooking or cider-making. Ripens mid-October.

The circa-1500s French varietal with a yellow skin and distinctive lumpy shape is sweet, spicy and ideal for pies and tarts, particularly tarte tatin. Ripens early to mid-October. 

This recipe is simple and absolutely delish. Peeling the apple prevents the often-resulting chewy, shriveled skin. And making an apple cap helps the fruit cook evenly.

1 Honeycrisp or Granny Smith apple, washed and peeled

2 tsp brown or coconut sugar

1/2 cup hot water or apple cider 

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