Empire

Crisp · Juicy · Sweet

September

Empire is a crisp, juicy and sweet apple grown at Volcan Valley Apple Farm in Julian, California. It ripens in September and is best for pies, fresh eating, and snacking. On our tasting scale it rates sweetness 3/5, tartness 3/5, crunch 4/5.

Harvest windowSeptember
Sweetness3 out of 5
Tartness3 out of 5
Crunch4 out of 5
AromaMild, clean, with a hint of McIntosh vinous note
Best forPies, fresh eating, snacking
Good for bakingBetter blended with a firmer, tarter apple
Kid appeal5 out of 5
Grown atVolcan Valley Apple Farm, 1284 Julian Orchards Drive, Julian, CA 92036

How Empire compares to our other varieties

  • It is among the least sweet of the 7 varieties we grow (3/5), alongside Gravenstein, Jonathan and Pippin.
  • In our picking order it follows Jonathan and comes in before Gala.

Flavor Profile

Sweetness
3/5
Tartness
3/5
Crunch
4/5
Aroma: Mild, clean, with a hint of McIntosh vinous note
★★★★★Kid-Approved

Best For

Pies, fresh eating, snacking

History & Heritage

The Empire apple is a 20th-century triumph of applied pomology. Its story begins in 1945 at the Hudson Valley orchard of Lester C. Anderson, a Cornell University fruit nutritionist conducting open-pollination research. From 4,000+ seeds from McIntosh and Red Delicious parents, breeders narrowed selections through decades of evaluation.

Dr. Roger Way ultimately identified seedling NY 45500-5 as the one worth releasing. He named it Empire, in honor of New York's nickname as the Empire State. It was officially introduced in 1966 — a full 21 years after the original cross.

By 1996, New York growers were producing 110 million pounds of Empires annually. The Empire remains among the top ten most popular apple cultivars in the United States today.

Baking Notes

Good, especially in mixed-variety recipes. The Empire bakes better than its McIntosh parent — it holds its shape more reliably. For a structured pie filling, pair with a firmer variety such as Golden Delicious or Pippin.

Recipes with Empire

Empire Apple, Cheddar & Arugula Picnic Sandwich

A composed sandwich with paper-thin Empire apple slices, sharp cheddar, peppery arugula, and mustard honey butter.

🧺 Pack for a Picnic
Prep: 15 minutesCook: 0 minutesServes: 2

Ingredients

  • 2 Empire apples, very thinly sliced
  • 4 oz sharp aged cheddar, sliced
  • 2 sourdough rolls, halved
  • 2 cups fresh arugula
  • 2 tbsp unsalted butter, softened
  • 1 tbsp whole-grain mustard
  • 1 tbsp honey
  • Flaky sea salt

Method

  1. Mix softened butter with mustard and honey.
  2. Spread mustard-honey butter on both cut sides of each roll.
  3. Layer: cheddar, arugula, then overlapping apple slices. Finish with flaky salt.
  4. Press firmly, wrap in parchment. Apple slices stay crisp for at least 4 hours.
Tip: How to pack this for a picnic: Wrap tightly in parchment, then foil. Transport flat in a cooler. Best served at room temperature.

Empire Apple Crisp with Oat-Pecan Topping

A classic apple crisp topped with a buttery oat-pecan crumble — feeds a crowd and packs beautifully.

👨‍👩‍👧‍👦 Perfect for a Family Outing
Prep: 20 minutesCook: 45 minutesServes: 8-10

Ingredients

  • 6–7 Empire apples, peeled, cored, sliced
  • 1 cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup pecans, roughly chopped
  • ⅓ cup brown sugar + 2 tbsp granulated sugar
  • ½ cup cold butter, cubed
  • 1½ tsp cinnamon, ¼ tsp nutmeg
  • Juice of 1 lemon

Method

  1. Toss apple slices with granulated sugar, ½ tsp cinnamon, nutmeg, and lemon juice. Spread in a buttered 9×13-inch baking dish.
  2. Combine oats, flour, brown sugar, pecans, and remaining cinnamon. Cut in cold butter until the mixture forms clumps. Scatter over apples.
  3. Bake at 350°F for 40–45 minutes until golden and bubbling.
  4. Serve warm from the pan. Cover with foil for transport.
Tip: Make it a family activity: Kids can help measure, stir, and assemble. It's a hands-on experience everyone will remember.

Maple-Glazed Empire Apples with Brie and Toasted Hazelnuts

Whole Empire apples quartered and pan-roasted with maple syrup, served alongside creamy brie and crackers.

💑 Romantic Backcountry Excursion
Prep: 10 minutesCook: 10 minutesServes: 2

Ingredients

  • 3 Empire apples, cored, cut into thick wedges
  • 2 tbsp real maple syrup
  • 1 tbsp unsalted butter
  • ½ tsp ground cinnamon
  • Pinch of cayenne
  • 4 oz brie or triple-cream cheese
  • ¼ cup hazelnuts, toasted and roughly chopped
  • Sturdy crackers

Method

  1. Heat butter in a skillet over medium-high heat. Add apple wedges in a single layer; cook 3–4 minutes until caramelized.
  2. Flip apples; drizzle maple syrup, cinnamon, and cayenne. Toss gently and cook 2 more minutes.
  3. Transfer to a container; scatter hazelnuts over. Pack brie and crackers separately.
  4. At the campsite, arrange apples alongside brie and crackers.
Tip: Setting the scene: Pack a blanket, two real plates (not paper), and a bottle of cider or wine. The effort shows.

Common questions about Empire apples

When are Empire apples ready to pick at Volcan Valley?

Empire ripens in September. Exact timing shifts a week or two each year with the weather, so check the harvest schedule before you drive up.

What do Empire apples taste like?

Empire is crisp, juicy and sweet. On our scale it rates sweetness 3/5, tartness 3/5, crunch 4/5. Aroma: Mild, clean, with a hint of McIntosh vinous note.

What are Empire apples best for?

Best for pies, fresh eating, and snacking. Good, especially in mixed-variety recipes. The Empire bakes better than its McIntosh parent — it holds its shape more reliably. For a structured pie filling, pair with a firmer variety such as Golden Delicious or Pippin.

Do kids like Empire apples?

Yes — we rate Empire 5/5 for kid appeal, so it is an easy one for younger pickers.

The other varieties we grow

See all seven varieties · Plan your visit