The ABC’s of Canadian apples

Country is home to some of the finest varieties on the planet

Published Aug 29, 2026  •  5 minute read

Pumpkin and apple muffin. Photo by Bakegood.ca

See more Toronto Sun on Google — save as a Preferred Source

Article content

With back-to-school around the corner, who doesn’t remember that iconic image of a shiny, fresh apple on the teacher’s desk at the start of the school season?

Article content

Article content

It’s a good reminder that, if there’s one food item you want to make sure to tuck into your kid’s back-to-school lunch — it would be the apple.

And Canada is home to some of the finest apples on the planet.

Take the McIntosh, one of North America’s most popular and also considered the workhorse of the fruit world. Discovered by a Canadian farmer named John McIntosh on his Dundela, Ont. farm back in the early 1800s, the Mac has become the designated national fruit of Canada.

Of course, British Columbia has some stellar apples as well, including the Spartan — a deep-red fruit with a juicy bite and sweet tart flavour developed in the province around the late 1930s — to the honey-hued Ambrosia along with the Aurora Golden Gala from the Okanagan Valley, known for its bright, sweet crunch.

Research shows the Annapolis Valley in Nova Scotia is where Canada’s oldest apple-growing heritage is in full bloom, a special Canadian fruit with a history dating back to the early French settlers of the 1600s.

Article content

Article content

Also in the nation, you’ll find the famous Honeycrisp, known for its tart-sweet sensation, the Empire (which is a cross between a Red Delicious and a McIntosh) and the wildly popular Gala.

Health-wise, apples are one of the best fruits to bite into, given they deliver a powerhouse of goodness —high in antioxidants, flavonoids and vitamins. A medium-sized apple comes in at around 95 calories and are packed with fibre along with all that flavour.

There’s something to be said about an apple a day keeping the doctor away. Or at least at bay!

There’s more, of course — apples are a year-round fruit, but they are also harbingers of cooler weather, sweater season and a kitchen filled with the heavenly fragrance of freshly baked goods featuring apples as the key ingredient. In fact, apples stir up nostalgia very quickly, especially coupled with fall and winter spices, like cinnamon.

For those who don’t want to fall into the habit of getting into rich desserts when cold weather comes along, an apple with a wedge of cheese satisfies in more ways than one.

Article content

Apples have a good storage life — according to Foodland Ontario, you can store small amounts of apples in their original plastic bag in the fridge for up to one month, with larger quantities going to a cool, dark, well-ventilated place (such as a fruit cellar or cantina, or even a garage) — just cover them loosely with plastic to keep the humidity out.

Apples are perfect as is, baked, simmered, grilled and even frozen for future use. And they are fabulous in both sweet and savoury dishes.

All good things to consider when you start planning back-to-school menu ideas.

PUMPKIN AND APPLE MUFFINS

These muffins are a taste of back-to-school/autumn/Halloween all in one mouthful! Recipe courtesy Bakegood.ca. Makes 12 muffins.

1 cup all-purpose flour

3/4 cup whole wheat flour

1-1/4 cups sugar (mix of brown and white)

1 -1/2 tsp. pumpkin pie spice

1/2 tsp. baking soda

1/2 salt

1/4 tsp. baking powder

1 cup canned pumpkin

1 large apple, cored and shredded

1/3 cup corn oil

Article content

1 egg

1 tsp. pure vanilla

1/2 cup golden raisins or dried cranberries (or a mixture of both)

2 Tbsp. flax seed

1/4 cup chopped walnuts

Preheat oven to 375F. Place greased muffin paper liners into a muffin tin for 12. Combine all dry ingredients into a medium bowl. In a separate bowl, whisk together pumpkin, apple, oil, egg and vanilla. Add dry ingredients to wet ingredients, mixing until just moistened. Stir in berries and flax seed. Portion into muffin tin. Sprinkle with walnuts.

Bake 20-25 minutes or until wooden pick inserted into centre comes out clean. Cool in pan on wire rack for five minutes. Remove from pan and cool completely.

Apple crumb tart. Photo by Hamiltonbeach.ca

APPLE CRUMB TART

Enjoy a slice out of the oven, or pack in the lunchbox of both teacher and pupil. Recipe courtesy Hamilton Beach. Serves 8 generously.

1 refrigerated pie crust, room temperature

1/2 cup all-purpose flour

1/2 cup rolled oats

3 Tbsp. Packed light brown sugar

2 Tbsp. White sugar, divided

1 1/4 t sp. ground cinnamon, divided

Article content

1/4 cup cold butter, sliced

4-5 regular sized green apples (Emerald Crisp, known as the Canadian alternative to the Granny Smith, suggested), peeled and cored

Heat oven to 425F. Line a large cookie sheet with parchment paper. Place pie crust in centre of cookie sheet and unroll.

In a food processor bowl, combine flour, oats, brown sugar, 1 Tbsp. white sugar and 1 tsp. cinnamon by pulsing a few times to blend. With food processor running, add butter through food chute and blend until crumbs form. Set aside.

Using a spiralizer, make ribbons of apples. (If you don’t have a spiralizer, carefully use a small, sharp knife and gently create apple ribbons.) Place apple ribbons in centre of pie crust, leaving 1-1/2 inches around edge.

In a small bowl, stir remaining 1 Tbsp. Sugar and 1/4 tsp. cinnamon until blended. Sprinkle over apples. Fold 1-1/2 crust up around apple ribbons, pinching while folding. Top apple ribbons with reserved crumb mixture. Bake until crust and topping are browned, about 25-30 minutes. Serve warm or cold.

Article content

Lentil and apple salad. Photo by Foodland Ontario

LENTIL AND APPLE SALAD

This hearty salad is packed with nutrition and flavour, and travels well. Recipe courtesy Foodland Ontario. Serves 6.

1 beet

3 Tbsp. Olive oil

Salt and black pepper

2 slices bacon, cut into thin strips

2 apples (whatever you fancy)

1 can (19 oz/540mL) lentils, drained and rinsed

1/2 cup diced carrot

1/3 cup finely chopped fresh parsley

2 Tbsp. Fresh lemon juice

1 clove garlic, minced

1/4 cup crumbled Feta cheese

Peel beet and cut into pieces no larger than 1/2-inch. Place on large baking sheet and toss with about 1/2 tsp. oil and salt and pepper to taste. Roast in 400F oven, stirring twice until tender, about 15 minutes. Meanwhile, in small skillet, cook bacon over medium heat until crisp, about 7 minutes, stirring occasionally. Drain on paper towel lined plate. In medium serving bowl, stir together apples, lentils, carrot and parsley; gently stir in beets. Whisk together remaining oil, lemon juice, garlic and 1/4 tsp. each salt and pepper; stir into salad. Sprinkle with bacon and feta. Serve at room temperature. (Cover and refrigerate for up to 1 day).

Article content