Baked apple

Toss the slices with a little lemon juice, or immerse them briefly in water with lemon juice, then drain. Keeping them in an airtight container also limits contact with air.

Keep them in the fridge to stay crisp for longer, and separate bruised or damaged apples from the rest. Apples release ethylene, which can speed up ripening in nearby fruit, so keep them apart from produce you want to last.

Choose firm, tart cooking apples for pies, crumbles and sauces: they soften readily and balance sweet fillings. Eating apples tend to hold their shape better, so they work well in salads and dishes where you want distinct slices.

Cut the apples into even chunks and bake them with a little sugar and a splash of water until just starting to soften, then add the crumble topping. Bake at 180 °C for about 30–40 minutes, until the fruit bubbles and the topping is golden.

Yes. Peel and core them if you like, slice, toss with lemon juice, then freeze in a single layer before transferring to a sealed container. Use the slices straight from frozen in pies, crumbles or stewed apples.

Sharp apple cuts through rich flavours: try slices with mature Cheddar, or add diced apple to cabbage slaw with mustard dressing. It also works in pork stuffing and alongside roast pork.

Both are apples, but cooking apples are usually tarter and break down more readily when heated; eating apples are bred to taste pleasant raw and often keep their shape better in cooking. Cooking apples can be eaten raw, though their sharpness may be too pronounced for some.