By TNCPNEWS
LANSING, MI – In a promising outlook for Michigan’s apple industry, the official crop estimate for 2024 was announced on Friday at the USApple Outlook meeting in Chicago. The state’s apple growers are expected to harvest a robust 30.5 million bushels of apples this year, equating to approximately 1.281 billion pounds. This projection surpasses Michigan apples’ average annual crop size, signaling another strong year for the industry.
The 2024 estimate marks Michigan’s third consecutive year of large apple crops, a rare occurrence in the agricultural sector. Diane Smith, executive director of the Michigan Apple Committee, highlighted the significance of this trend. “It is unusual to have three large crops in a row,” Smith noted. “However, as growers continue to plant high-density orchards and adopt other innovative growing practices, Michigan’s apple crop sizes will increase, and we will continue to see these larger crops.”
Last year, Michigan harvested 31.9 million bushels of apples, significantly above the state’s average of 25.9 million bushels. This year’s estimate suggests that Michigan’s apple production is maintaining momentum, driven by the state’s more than 14.9 million apple trees in commercial production. These trees spread across 34,500 acres on 775 family-run farms, represent the heart of Michigan’s apple industry.
The weather has played a pivotal role in this year’s anticipated harvest. Warmer-than-normal temperatures in late winter and early spring prompted an earlier-than-usual bloom in May. Fortunately, growers avoided significant frost and freeze events following the early bloom, paving the way for a plentiful crop that will be harvested about 10 days earlier than usual.
“Michigan Apple growers share a common goal of producing flavorful, high-quality apples,” said Smith. “They work with tree fruit researchers to implement the latest growing techniques and use new technology to monitor growing conditions. Michigan growers are committed to bringing the best quality fruit to the consumer.”
The process of estimating the crop size involves contributions from growers and industry experts across the state, who assess conditions in various regions before reaching a consensus. This collaborative effort reflects the close-knit nature of Michigan’s apple-growing community.
Michigan apples are available nearly year-round, from August through June. As the state’s largest and most valuable fruit crop, Michigan apples can be found at approximately 150 farm markets and cider mills across the state, as well as at over 12,000 retail groceries nationwide.
The Michigan Apple Committee, a grower-funded nonprofit organization, is dedicated to marketing, education, and research initiatives that promote Michigan apples. For more information about Michigan apples and their availability, visit MichiganApples.com.
Michigan Apple Recipe: Caramel Apple Pecan Cheesecake
For those looking to savor the flavors of Michigan apples, try the delectable Caramel Apple Pecan Cheesecake, a creation by Betty Timmreck of Eau Claire, MI, which earned third place in the 2011 Favorite Michigan Apple Recipe Contest. This indulgent dessert features creamy cheesecake swirled with caramel, apples, and pecans, and is perfect for any occasion.
Recommended Apple Variety: Ida Red
Ingredients – Crust:
– 1 cup flour
– 1/2 teaspoon salt
– 3/4 cup pecans, ground
– 1/2 teaspoon cinnamon
– 3 tablespoons Pioneer Sugar
– 1/2 cup unsalted butter, softened
Ingredients – Filling:
– 3 packages (8 oz. each) cream cheese
– 4 large eggs
– 1 1/2 cups Pioneer Golden Lt. Brown Sugar
– 1/2 cup caramel sauce
– 2 teaspoons vanilla extract
– 1/2 cup half and half
– 1/4 teaspoon salt
– 1 1/2 cups Michigan Ida Red apples, cubed
**Ingredients – Topping:**
– 4-5 Michigan Ida Red apples
– 1/4 teaspoon salt
– 1 tablespoon lemon juice
– 1/4 teaspoon nutmeg
– 3/4 cup Pioneer Golden Lt. Brown Sugar
– 2 1/2 cups water
– 1/3 cup cornstarch
– 1/4 cup pecans
– 1 1/4 teaspoons cinnamon
– 1/4 cup caramel sauce
Directions – Crust:
- Preheat oven to 375°F.
- Mix the crust ingredients until crumbly.
- Press onto the bottom and 1 inch up the sides of a lightly greased 9-inch springform pan; prick with a fork.
- Bake in a preheated oven at 375°F for 10–15 minutes until light golden brown.
- Remove from oven; reduce oven to 325°F.
Directions – Filling:
- Mix the cream cheese, brown sugar, vanilla, and salt at low speed until smooth, scraping the bottom and sides of the bowl.
- Add eggs one at a time, scraping the bowl between additions.
- Stir in the caramel sauce, cream, and apples.
- Pour the filling into the crust and bake for 40 minutes.
- Reduce the heat to 300°F and bake for 15 minutes more until the edges of the cake are set.
- Turn off the oven, crack the door, and let the cake cool in the oven for 1 hour. Then cool for 1 hour at room temperature.
- Refrigerate for 8 hours or overnight. Place cheesecake on a plate and remove sides.
Directions – Topping:
- In a large bowl, toss apples with lemon juice; set aside.
- In a large pan over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg.
- Add water; bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples; return to a boil.
- Reduce heat; cover and simmer until the apples are tender, about 6–8 minutes. Cool.
- Spread mixture over cheesecake; drizzle with caramel sauce and sprinkle with nuts.
Enjoy this delightful treat that showcases the best of Michigan’s apple harvest!
Recipe from: www.michiganapples.com
