One Of Alex Guarnaschelli's Favorite Apples Is Perfect For Fall Baking

America has certainly come a long way from the days the red delicious apple — whose taste and texture didn't always live up to its name — ruled the roost. Since it was bred for its appearance, The Atlantic noted that the apple varietal eventually became known as "the largest compost maker in the country" because people picked up the fruit, only to discard them, uneaten. It wasn't until the 1990s, when apples like Galas and Fujis, which originally were cultivated for sale in overseas markets, stayed back and made inroads into domestic markets instead. 

The coming of other types of apples meant that people previously turned off by the texture of a red delicious (tough skin with a soft, mealy interior) had the chance to get to know and fall in love with the fruit all over again. 

Today we're spoiled for choice, and because of this, it helps to know what our favorite chefs tend to pick up when apple season comes around. Alex Guarnaschelli helpfully went on social media to tell us exactly which apple she tended to favor. "Every year I just pick a favorite apple," Guarnaschelli shared via Twitter. "And this year... [its] the Macintosh," before she invited fans to share their favorites, too.

Alex Guarnaschelli had an extra recommendation to make

Alex Guarnaschelli's fans were happy to weigh in on the apple thread with their own recommendations, and more than a few mentioned Honeycrisp apples (via Twitter); while others agreed with the Food Network chef that the Macintosh deserved a shoutout — even if it wasn't as readily available as other varieties might be (via Twitter).

Yet, one fan favorite must have stood out among the rest to the chef, because it actually got a response from Guarnaschelli. When a social media user picked out the Mutsu apple because it is a "perfect combination of sweet and tangy," the chef gave the recommendation two thumbs up. "Love a Mutsu apple. I also love Cox Orange Pippin and Cameo apples," she tweeted.

We can see why Guarnaschelli gave the Mutsu apple a shoutout, too. Also known as the Crispin apple, the apple stands out to fruit lovers simply because it is the golden-skinned, tasty cross between the Golden Delicious and the Indo. First cultivated in Japan, the Mutsu can come in different shapes, from round to oblong. And if you're a fan of cooked apple pastries (think danishes, cakes, and pies), the Mutsu/Crispin can hold its own when it is cooked, which is why Bon Appétit rates the varietal as "great for pies."