While their time to shine is usually two months away, ours have been starring in many dishes at home as of late. Adding crunch, sweetness, and a slightly tart flair to salads, baked goods, and smoothies, this round yellow rose blushed fruit with its crisp flesh has been plentiful this past month.
Botanically classified as Malus domestica, the Dorsett Golden apple is a descendant of the Golden Delicious lineage. It differs in that it is harvested early to mid-summer which explains our recent bounty. We have been literally inundated with these tasty beauties! Thankfully they are versatile and can be prepared in several ways and play well with other ingredients. Whether sliced, diced, or juiced, apples are a good source of potassium, calcium, and vitamin C. So good for you! Simmered into jams and jellies, cooked into sauces, or infused into cider, Dorsett Goldens offer a distinct sugary juicy taste and texture that complements many foods.
Native to the Bahamas, they were the apple of Mrs. Irene Dorsett’s eye. She is to thank for developing this variety in the 1950s. Dorsett Goldens are known for their ability to grown in regions with mild climates. It thrives best in the USDA Hardiness Zones 5-9, hence it does well here in Southern California.
From my journal: June 3, 2025, Newbury Park, California
“…been picking them almost daily…there are still so many!”
We planted our Dorsett Golden apple tree about eight years ago. This season’s yield has been the most ever. Trying to keep the doctor away, we snacked on at least one a day, gave some to others, and even scoured cookbooks looking for unique ways to spin them. Not wanting to waste a single gem, I’ve added diced ones to cinnamon chia pudding, fresh green salads, and chickpea curries. I’ve included sliced sections in an apple crumble, coleslaws, and ate them raw with cashew butter. But still, there were so many left! So then it was Robert’s turn at turning them into something. He chose lemon apple bars, a topping for oatmeal, and a spice cake. Yet, as fast as we consumed them, there were always more waiting in the wings, or rather hanging on our tree’s branches.
As it happened, I dug out a cookbook Robert’s mom, Ella gave me in 1987 for a completely different reason, but it helped with our cause, nonetheless. “From Bubbe’s Kitchen With Love” was created by the Women’s Auxiliary of the Jewish Senior Center of Orange County, California. Ella proudly served as the group’s treasurer for many years. Between the pages of its plastic coil binding are special occasion and everyday recipes from community members whose purpose it was to make mealtime more enjoyable and meaningful. With chapters on Appetizers, Brunch & Buffet, Soup N Stuff, Vegetables and Salads, Main Dishes & Go Withs, Breads, Rolls and Muffins, Desserts and one dedicated to Passover, Robert was bound to find ways to deplete our ample supply.
In the Passover section there were a few recipes for Charoses, a dish made from apples, cinnamon, sugar, and wine and one for Vegetable Kugel, a noodle casserole that incorporates grated apple. While they were apple-ling, they only called for 1-3 apples. So his search continued.
In the Dessert section on page 102, he found a recipe for Apple Skillet Cake. It sounded promising, but it only needed 4 apples. At the top of the next page was Ruth Lifson’s Apple Cake that required 5 or 6 apples. Better for sure. Listed next was Apple Crumb Cake courtesy of Sandy Elias which asked for 9 apples, wow! It was a definite contender. But then, Robert hit the jackpot. Staring at him at the bottom of page 103 was Ida Burstein’s recipe that took the cake. Her Apple Bundt Cake called for…12, yes, a whole dozen!
After measuring and blending the sugar, oil, vanilla, salt, flour, baking powder, orange juice, and eggs, he greased the Bundt pan. Next, he cut up the apples and combined them with more sugar and cinnamon. Last, he layered half the dough on the bottom of the pan, placed the apple mixture over it, then covered the top with the remaining dough. It took a little longer than an hour to bake, all the while our kitchen was filled with the scrumptious aroma of sweet apples and cinnamon…it was heavenly! But nothing compared to its taste.
From my journal, June 17, 2025, Newbury Park, California
“…had a slice of Robert’s apple cake…so rich and decadent…so good.”
We are now nearing the end of our apple harvesting season. In addition to all the delightful dishes and desserts mentioned above I’ve also made baked apples, applesauce, apple muffins, and apple chips. All good ways to apple-solutely enjoy them! That’s how we like them apples. How about you?
A Journal Journey 