Apples Green (Granny Smith) - Certified Organic

Tart, crunchy green apples from the Stanthorpe growing district in Queensland. Certified organic, unwashed and unwaxed.

In the Northern Rivers, spring means rhubarb and apple crumble season, and Granny Smiths are the apple I bake with.

Granny Smiths are my go-to for cooking because they hold their shape and keep a bit of zing, but plenty of people love them straight from the bowl too.

In the kitchen

• Baked into a crumble with spring rhubarb
• Sliced into a slaw with cabbage and a lemony dressing
• Grated into pancakes or muffins
• Eaten as is with a bit of cheese

How to prepare

Peel if you're baking, or leave the skin on for slaws and snacking. Core with a small knife or an apple corer.

Spring recipe: Apple and rhubarb crumble

Chop two Granny Smiths and a bunch of rhubarb, toss with a little sugar and orange zest and tip into a baking dish. Rub together butter, flour, oats, brown sugar and a handful of chopped macadamias, scatter over the top and bake at 180°C for about 35 minutes until golden and bubbling.

How to store

Keep them in the crisper drawer of the fridge, away from leafy greens. They'll keep well for a couple of weeks.

Available in 500g and 1kg.