Nothing beats the simple joy of a crisp, cool autumn day spent wandering through a Dutch apple orchard. You grab a basket, breathe in that sweet, earthy scent, and start hunting for the perfect pick. The trees are heavy with fruit, just waiting for you. Whether you’re on a romantic date, wrangling the kids, or having a laugh with friends, there’s a special kind of satisfaction in choosing your own apples. Early varieties are ready from late July, the main season for varieties like Elstar and Jonagold runs from September to October, and late varieties follow in November. Look for ones that feel firm in your hand and come off the branch with a gentle upward twist—if you have to yank, it’s not ready yet, and pulling can damage the branch that bears next year’s fruit. Don’t be shy about mixing varieties; a bag of tangy Elstars alongside sweet Jonagolds gives you options for everything.

Once you get them home, store them unwashed and rinse them just before eating, because moisture makes them rot. Eat them straight up, keep them in the fridge or a cool cellar (early varieties keep a week or two, late varieties for months), or turn your haul into kitchen gold. Here are two cozy recipes to use them up:

Recipe 1: Dutch-Style Appeltaart (Apple Pie) Preheat your oven to 180°C. Make a shortcrust pastry (or buy one). Peel and slice 1 kg of your apples. Toss them with 100 g sugar, 2 tsp cinnamon, 50 g raisins (soaked in rum if you’re fancy), and 2 tbsp lemon juice. Line a springform tin with 2/3 of the pastry, fill with the apple mix, dot with little cubes of butter, and cover with a lattice or full top crust. Egg-wash the top, bake for about 50–60 minutes until golden. Serve with a cloud of whipped cream.

Recipe 2: Quick Apple & Cheddar Melt Core an apple and slice it into thin rings. Butter two slices of hearty bread. On one slice, layer the apple rings, a pile of grated old Gouda or sharp cheddar, and a crack of black pepper. Top with the other slice. Grill in a pan over medium heat until the bread is toasty and the cheese is gooey. It sounds weird, it tastes incredible—salty, sweet, and melty.