Comments on: The Perfect Apple // Raspberry Apple Crisp

By: David Liezen

David Liezen — Sat, 08 Sep 2018 04:42:28 +0000

Yes, Esopus Spitzenburg (NY) grows at an orchard I know in central WA. I found it both times to be disappointing, perhaps because I ate it soon after picking. Next time I will keep it at least 4 weeks and see how it is.
One that may be hard for you to find is worth getting: Hunt Russet, 1750 Concord, Mass. I bought a bench graft of it from an orchard in Wisconsin and re-planted it this year so as to get a larger tree. (Burying the scionwood in soil prompts root growth from the bud wood, which will supersede the limiting root stock in a few years. I need more of these apples, thus, a bigger tree!) Anyway, out here Hunt yields a dense apple, high sugar (18 and 19 Brix) with balancing acid, so it seems moderately sweet. Flavors? Tangerine and a rose finish. Wow. Also keeps long.
Last year I grafted Lamb Abbey Pearmain to a nearly standard stock (Budagovsky118). It is growing slowly but doesn’t stop in our near-desert heat, so have high hopes for this apple.
This year I look forward to a first taste of both Claygate Pearmain and an ancient German apple: Edelborsdorfer. Each is bearing a single debut fruit. I got the Edelborsdorfer from Cummins and made the Claygate graft in ’16. I swap scions with folks all over the States.
BTW, you may already know that eastern Washington is in rain shadow – east of the Cascade mountains. Only 30 miles west of Spokane you descend into real desert, all the way to just this side of the mountain range. 15% humidity is typical all summer, and this summer there were 26 days of 90F or more.
Hope Spitz works well for you!

By: katieatthekitchendoor

katieatthekitchendoor — Sat, 05 Nov 2016 18:22:04 +0000

David, what detailed information – thank you! We ended up planting an Espous Spitzenburg. It’s still a baby, so we have a few years to wait before trying out the apples. Have you ever had it? I’m going to keep my eyes peeled for the other apples you’ve listed as well; many of them are new to me. Cheers!

By: David Liezen

David Liezen — Tue, 25 Oct 2016 20:54:56 +0000

Among the apples you listed trying, Fortune is about 100 years old, Lamb Abbey Pearmain dates to 1804 (a Newton Pippin seedling) Gravenstein is older, and Rambour Franc (AKA Summer Rambo, but can then be confused with a winter apple called Rambo) dates to 1535. All the others are varieties arising in the past 80 years, with the possible exception of the two Mollies, Curious you did not fell strongly about Lamb Abbey Pearmain. which is strongly flavored, albeit small (I have yet to have the pleasure.) If you want something that requires no sprays, may I suggest you try Winekist and Redfield, both red-fleshed apples. Winekist is an early and small fruit with deep color inside and is fairly tart out West (Spokane, WA.) Redfield is an October apple of goodly dimensions, pink inside and ought to make lovely pies and crisp (haven’t had enough on hand yet to verify other’s excitement.).Neither of these date before 1936. All around great apple for you to try? Maiden Blush, Colonial American, disease resistant, early, multi-use, beautiful – as the name suggests – and needs several pickings before all the fruit ripens. You might look up Wagener and seek that, as well.

By: Lisa

Lisa — Mon, 19 Oct 2015 19:30:23 +0000

I have tried and love the Mutsu,hard to find though.

By: janet @ the taste space

janet @ the taste space — Sat, 17 Oct 2015 18:53:44 +0000

I didn’t know Paula Red were heirloom apples as they are pretty common here. I like Ambrosia for eating and Northern Spy for cooking. Happy apple tasting. :)

By: Sue/theviewfromgreatisland

Sue/theviewfromgreatisland — Fri, 16 Oct 2015 15:52:48 +0000

Adding raspberries to this crisp is a brilliant idea, and my favorite apple is honeycrisp!