Apple pie cobbler

The Granny Smith, also known as a green apple or sour apple, is an apple cultivar which originated in Australia in 1868. The fruit is hard, firm and with a light green skin apple pie cobbler crisp, juicy flesh. The flavour is tart and acidic.

It remains firm when baked, making it a popular cooking apple used in pies, where it can be sweetened. The apple goes from being completely green to turning yellow when overripe. The first description of the origin of the Granny Smith apple was not published until 1924. In that year, Farmer and Settler published the account of a local historian who had interviewed two men who had known Smith. Edward Gallard was one such planter, who extensively planted Granny Smith trees on his property and bought the Smith farm when Thomas died in 1876.

Gallard was successful in marketing the apple locally, but it did not receive widespread attention until 1890. In 1895, the New South Wales Department of Agriculture recognised the cultivar and had begun growing the trees at the Government Experimental Station in Bathurst, New South Wales, recommending the gazette of its properties as a late-picking cooking apple for potential export. Over the following years the government actively promoted the apple, leading to its widespread adoption. Granny Smith apples are light green in colour. They are popularly used in many apple dishes, such as apple pie, apple cobbler, apple crumble, and apple cake. It is moderately susceptible to fire blight and is very prone to scab, powdery mildew, and cedar apple rust.