By Haley Scarpino Apples are one of my favorite things about fall in Iowa. By September, they’re showing up at farmers’ markets and ripe for picking at orchards across the state. I’ll happily eat just about any fresh apple, but as a chef and food editor, I know that choosing the right varie ty can make a big difference in the kitchen. Some are crisp and juicy, making them ideal for snacking. Others hold up beautifully in the oven, while softer, sweeter varieties cook down into flavorful applesauce. Iowa orchards grow dozens of varieties, but these are the four I look for every year: For snacking: Crimson Crisp If I’m picking an apple to eat out of hand, I want plenty of crunch and flavor. Crimson Crisp delivers both. As its name suggests, it’s exceptionally crisp and juicy, with a sweet-tart flavor. It has the crunch I love in a Honeycrisp, but its tartness gives it a little more character. In Iowa, Crimson Crisp apples generally ripen in September, and you can find them at Deal’s Orchard and Wilson’s Orchard Farm. I like them on their own, but a slice of Prairie Breeze Cheddar alongside certainly doesn’t hurt. For pies and crisps: Jonagold This cross between Jonathan and Golden Delicious, is juicy, sweet and tart, and after it’s baked, plenty of flavor still comes through, even with brown sugar, cinnamon and vanilla ice cream. The fruit also holds its shape well in the oven, so I get distinct apple slices rather than a mushy filling. That balance of flavor and texture is what I look for in a baking apple. Jonagold typically ripens in September, and you can find it at Berry Patch Farm, Deal’s Orchard, Iowa Orchard and Wilson’s Orchard Farm. For applesauce: Golden Supreme I like to use Golden Supremes whenever I make applesauce because their mild, sweet flavor shines through in the finished product. I keep things simple by cooking peeled, chopped fruit with water, brown sugar, cinnamon and salt until it’s tender, then purée it all in a food processor until it’s smooth. I start with a small amount of brown sugar, then taste the sauce and add more as needed. Golden Supreme is typically available in Iowa in early to mid-September, and I can find it locally at Iowa Orchard and Wilson’s Orchard Farm. For pretty much everything: Honeycrisp I can’t talk about apple season in Iowa without mentioning Honeycrisp, which is popular for a reason. It’s exceptionally crisp and juicy while still tasting sweet. I can eat it straight from the fridge, bake it into a pie or crisp, or cook it down into applesauce. It’s one of the easiest varieties to find at the supermarket, but it’s also grown in Iowa orchards, including Berry Patch Farm, Deal’s Orchard, Iowa Orchard and Wilson’s Orchard Farm.  Honeycrisp will always have a place in my kitchen, but I always make time for at least one fall trip to an Iowa orchard to try varieties I can’t find the rest of the year. Haley Scarpino is a chef, home cook, recipe tester, food editor and graduate of the Iowa Culinary Institute. ...read more read less