Apple Season Is Here: Varieties, Baking Tips, and the Best Fall Cider You'll Ever Taste

The Best Time of Year for Apple Lovers

There's a particular kind of magic that happens in early September when the first big haul of fall apples arrives. The air gets that first hint of crispness, the light turns golden, and suddenly every kitchen in Laurel County smells like cinnamon and brown sugar. If you've been waiting all year for this moment, we've got great news — apple season is officially here at Open Air Market Produce Stand, and the selection is looking beautiful.

We've been the longest-running produce market in Laurel County since 1984, and apple season is one of our absolute favorite times of year. There's just nothing like standing in front of a full, fragrant display of apples and picking out exactly the variety you need — whether that's for a pie, a crisp, a sauce, or just snacking straight out of the bag on the drive home. Stop by any day this week at 1594 Barbourville Rd — we're open Monday through Friday 10 to 6, and Saturday 9 to 6, with Sunday hours from 11 to 6.

Getting to Know Your Apple Varieties

One of the most common questions we hear this time of year is, 'Which apple is best for what?' And it's a genuinely great question, because not all apples are created equal. If you're baking a pie or a cobbler, you want something that holds its shape and delivers a little tartness to balance the sugar. Varieties like Granny Smith, Honeycrisp, and Jonagold are standout choices for baking — they soften just enough without turning to mush, and their flavor deepens beautifully with heat.

For fresh eating and snacking, sweeter varieties like Gala, Fuji, and Golden Delicious are hard to beat. They're crisp, juicy, and satisfying without any prep work required. Then there are the all-around workhorses — like Rome and Braeburn — that do well both fresh and cooked. When you visit us on Barbourville Rd, don't hesitate to ask what's looking best that day. We love talking apples, and we'll point you in the right direction based on exactly what you're planning to make.

A Simple Apple Crisp That Will Make Your Kitchen Smell Like Fall

If you've never made an apple crisp from scratch, this is your year. It's one of the most forgiving, satisfying fall desserts out there — and it comes together in about 15 minutes of prep time. Here's our go-to method:

Peel and slice about 6 medium apples (a mix of Honeycrisp and Granny Smith is perfect) and toss them with 2 tablespoons of sugar, 1 teaspoon of cinnamon, and a squeeze of lemon juice. Spread them in a buttered baking dish. For the topping, mix together 1 cup of rolled oats, 3/4 cup of brown sugar, 1/2 cup of flour, 1/2 teaspoon of cinnamon, and 6 tablespoons of cold butter cut into small pieces. Work the butter in with your fingers until the topping is crumbly, then spread it over the apples. Bake at 350°F for 40 to 45 minutes until golden and bubbling. Serve warm with a scoop of vanilla ice cream and you will have zero regrets.

The key to a truly great crisp is starting with great apples — ones that are firm, fresh, and full of flavor. That's exactly what you'll find when you stop by our stand in London, KY. Fresh produce makes all the difference, and you can taste it in every bite.

Homemade Apple Cider: Worth Every Bit of the Effort

If you've only ever had store-bought apple cider, making a warm spiced version from scratch at home is a revelation. You don't need a press or any special equipment — just a big pot, a strainer or cheesecloth, and a bag of good apples. Roughly chop about a dozen unpeeled apples and place them in a large pot with enough water to cover. Add a cinnamon stick, a few whole cloves, and a couple of star anise if you have them. Bring everything to a boil, then reduce heat and simmer for at least two hours until the apples are completely soft and the liquid has turned a deep amber color.

Mash the apples right in the pot, then strain everything through a fine mesh strainer or cheesecloth, pressing hard to get all that gorgeous juice out. Sweeten to taste with sugar or honey, and reheat before serving. The result is a rich, warming cider that tastes like autumn in a mug. Use a variety of apples for the most complex flavor — a mix of sweet and tart varieties gives you depth that a single-apple cider just can't match.

Apples as Part of Your Fall Porch Display

Here's something people don't always think about: apples aren't just for the kitchen. A big wooden crate or bushel basket overflowing with apples makes an absolutely stunning addition to a fall front porch display. Pair them with a couple of pumpkins, some ornamental gourds, a bale of hay, and a cluster of deep-burgundy mums, and you've got a porch that looks like it belongs on a magazine cover.

We carry all of those fall decor essentials right here at Open Air Market Produce Stand — pumpkins, gourds, Indian corn, mums, hay bales, straw, and fodder shocks. So you can pick up your decorating supplies and your baking apples in a single stop. With plenty of parking and a friendly team ready to help you load up, it's one of the easiest and most satisfying fall errands you can run. Come see us this week at 1594 Barbourville Rd in London — fall only lasts so long, and the apples are at their very best right now.

Tips for Storing Apples So They Stay Fresh Longer

Once you've stocked up on a nice haul of fresh apples, proper storage makes all the difference in how long they stay crisp and flavorful. Apples do best in a cool, slightly humid environment — your refrigerator's crisper drawer is ideal. Keep them away from other produce when possible, because apples release ethylene gas, which can cause neighboring fruits and vegetables to ripen faster than you'd like.

If you're storing a large quantity, a cool basement or garage works well too, as long as the temperature stays consistently between 30 and 40 degrees. Store them in a single layer if you can, or at least make sure they're not packed too tightly — air circulation helps. And always check your stash every few days and use any that are starting to soften first. A slightly soft apple that's past its prime for fresh eating is still perfect for applesauce or baked goods, so nothing has to go to waste.