This pale yellow apple – sometimes with a bit of cute red blush – is an American classic, and for years was the main non-red apple available in supermarkets.
Golden Delicious was first discovered in the 1800s in West Virginia, and first marketed in the U.S. in 1914.
Today, it’s still among the top three or four most popular fresh-eating apples in the U.S. And Goldens are also a favorite for professional bakers and applesauce makers.
Golden Delicious is preferred because of its thin skin, which makes for excellent eating, and a sweet, mellow flavor. Its crisp, pale-yellow flesh resists browning, making it a superior choice for salads and other dishes.
Quick Links for Buyers
Want the details on this variety? Click on UPC, GS1 or PLUs to see our product offerings on this variety. The Availability Chart shows when we have this variety, while the Usage Chart shows the best consumer uses for it. Delivery Times indicate days from our dock to yours.
Sticky Toffee Apple Crisp with Candied Bacon Streusel
- 1/2 cup chilled butter, cut into small pieces
- 1 3/4 cup dark brown sugar, firmly packed (divided usage)
- 1 1/4 cups all-purpose flour (divided usage)
- 1 1/2 tsp. apple pie spice (divided usage)
- 1/4 cup bacon, cooked crisp and finely crumbled
- 1/2 cup finely chopped walnuts
- 8 Michigan Golden Delicious apples, peeled and cored
- 3/4 cup chopped dates
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare streusel by combining the butter, ¾ cup of brown sugar, 1 cup of the flour and ½ tsp. of the apple pie spice in a bowl. Work together with fingertips or pastry blender until the mixture resembles coarse meal. Add crumbled bacon and walnuts, blending well. Reserve.
Slice each apple into 8 wedges. Place into a large mixing bowl. Combine remaining 1 cup brown sugar, remaining ¼ cup flour, and remaining teaspoon of apple pie spice. Sprinkle over the apples, tossing thoroughly to blend. Add chopped dates, distributing evenly, and place mixture into prepared baking dish. Sprinkle reserved streusel mixture evenly over apple mixture.
Bake in preheated oven for about 45 minutes, or until apples are tender and bubbly and streusel is golden brown.
Creamy Apple Medley Crunch Pie
Pie Shell (9”) Ingredients:
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/3 cup lard
- 1 1/2 tsp. beaten egg
- 1/2 tsp. vinegar
- 2 Tbsp. cold water
- 2-3 Michigan McIntosh apples peeled, cored and thinly sliced
- 2-3 Michigan Golden Delicious apples peeled, cored and thinly sliced
- 2-3 Michigan Northern Spy apples peeled, cored and thinly sliced
- 1/3 cup all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup golden light brown sugar
- 1 Tbsp. Saigon cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 3 Tbsp. pure maple syrup
- 2/3 cup sour cream (optional*)
- 1 tsp. vanilla extract
- *If sour cream is omitted, reduce sugar to 2/3 cup.
Crumb Topping Ingredients:
- 1/2 cup salted butter, softened
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 tsp. Saigon cinnamon
- 1/8 tsp. nutmeg
Directions for Pie Shell:
Preheat oven to 400 degrees. Measure lard, flour and salt into mixing bowl. Using a pastry blender or fork, cut lard into flour until crumbly. In a separate bowl, combine egg, water, vinegar; add to flour mixture. Using a fork, work into a ball. Roll out and trim to fit a 9” pie plate leaving a ½ to 1” overhang. Line pie plate with pastry. Fold under edge of crust and press into an upright rim. Flute edge. Line with foil and add weights to keep crust from shrinking during baking. Bake shell for 10 minutes. Cool before filling.
Preheat oven to 350 degrees. In a large bowl, combine flour, sugars, cinnamon, nutmeg and salt. Mix well. In a separate bowl, blend together sour cream, maple syrup and vanilla. Combine approximately 6 cups of sliced apples with sugar mixture, toss until apples are coated. Stir in sour cream mixture. Pour apple mixture into baked pie shell, distributing evenly. Top with crumb topping.
Crumb Topping Directions:
Mix all ingredients together until crumbly. Distribute evenly over top of apple mixture, making sure to cover completely. Press to adhere to apples.
Place pie in center of oven, bake for 1-1/2 hours or until apples are tender.