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Jan 29, 2009 09:48 AM

Can I use Gala Apples in Baked Dessert?

I have a bunch of Gala apples that I am trying to use up. Was considering making Cooks Illustrated recipe for whole oven baked apples. They don't specifically mention Gala - would these be OK to use? I don't want them to be too dry or turn into mush. I'm not a huge apple fan and don't bake regularly, so I don't really know the differences in types. I would like to make tonight - so any quick advice would be appreciated.

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  1. I'm sure that gala apples would be fine. They're pretty sweet so you might want to add less sugar than you would if you were using, say, Granny Smiths.

    1. They would be fine for baked apples. Another easy use is to make a butter-cookie dough
      (either plain or with nuts, brown sugar, other flavors - just not chocolate). Press the dough into the bottom and up the sides of a pie pan (preferably glass, so you can see how the underside is cooking), then arrange apple slices (core, peel, quarter, then cut each quarter into 3 slices) in overlapping concentric circles. Sprinkle with cinnamon sugar and bake at 350 for 30+ minutes, until apples and crust are your desired shade of brown. Optional: brush melted currant or apple jelly onto cooled tart.

      2 Replies
      1. re: greygarious

        OK - know this is a ridiculous questions - but I really never bake. I am taking the baked apples to my grandparent along with dinner tonight. But I like the idea of this tart. Could I cheat and buy a store bought dough instead?

        1. re: JennyHunter

          Absolutely - I haven't looked at these doughs in a long time; as far as I know they have shortening rather than butter. I should have said "sugar-cookie dough" rather than butter-cookie. It really doesn't matter as long as you are OK with cookies made from purchased dough, this will do.

      2. From the Washington Apple Commission:

        The same website also gives information and tips for using other types of apples, although not ALL types.

        1. absolutely. I do it all the time. I even seek them out for baking. I think they are better than granny smiths, which are popular for baking. I dont' know why... I find them tough & fibrous even when cooked and not very flavorful. Yes, they hold their shape well but that's about it. Like another poster said, definitely reduce sugar.