Different varieties of apples have distinct flavors, colors, and textures.
So, it isn’t surprising that they also bake differently.
Use this list to compare apple flavors and cooking textures, then choose a variety that suits the dish you want to bake.
Which Apples Are Best for Baking?
Apples are a staple ingredient in many baked goods, like pies, tarts, crumbles, and cakes.
If you want distinct pieces of fruit, look for an apple that keeps some shape as it cooks. A softer-cooking variety can be useful when you want a softer filling.
Start with a recipe that names the varieties it uses, and follow its fruit quantity and preparation. These details help you get the texture the recipe is designed to produce.
The flavor of the apple also plays a significant part in deciding the taste of a dish.
Here are 12 varieties to consider, with flavor and cooking differences that can help you choose.
1. Granny Smith Apples
Granny Smith has a tart flavor and firm, juicy flesh. It is a useful choice when you want that tartness in a sweet baked dish.
You can use them in pies, tarts, cakes, and other baked goods.
In King Arthur’s crustless apple comparison, Granny Smith slices stayed distinct while becoming tender. Use the preparation and baking method in your chosen recipe to manage the finished texture and filling juices.
The Washington Apple Commission lists Granny Smith as available year-round, although local selection can vary.
2. Honeycrisp Apples
Honeycrisp apples were developed by the University of Minnesota. Genetic research later identified their parents as Keepsake and an unreleased selection called MN1627.
They have a red blush or mottling over a yellow background.
Honeycrisp apples have a sweet-tart flavor and are popular for eating fresh.
They have a crisp and juicy texture.
In Gemma Stafford’s pie comparison, Honeycrisp kept distinct pieces while releasing noticeable juice. Follow your recipe’s instructions for managing the filling’s moisture.
Honeycrisp apples are very versatile.
You can use them in apple pies, muffins, and cakes.
3. Golden Delicious Apples
Golden Delicious apples are sweet and juicy, making them a useful option for many baked desserts.
These apples have tender yellow skin.
Fresh Golden Delicious apples have crisp, juicy flesh and a mild, sweet flavor.
They soften during baking and can keep some structure, depending on the fruit and the recipe.
Although sweet, the flavor is mellow and not overpowering.
It tastes great in pies and is a good choice for soft and sweet dessert recipes.
These apples also work well in dishes where you need a variety of apples to create a complex flavor.
Follow your recipe’s guidance on sugar. If it allows adjustments for the sweetness of the apples, make those within the recipe’s instructions.
4. Braeburn Apples
Braeburn apples have characteristic red and orange vertical streaks on yellow or green skin.
These apples are juicy and crisp with strong, bold flavors.
Their taste ranges from sweet to slightly tart with a hint of cinnamon and spice.
They can have a citrus-like aroma that suits baked goods.
They can soften while keeping distinct pieces in a pie, although the final texture will depend on the fruit and the recipe.
Hence, they’re a good choice for pies, cakes, and tarts.
Braeburn is also listed as a baking option in Sally McKenney’s apple cake recipe.
5. Fuji Apples
Fuji apples range from pink to deep red in color.
In Gemma Stafford’s pie comparison, Fuji softened substantially. Choose a recipe that suits the texture you want from the filling.
These apples are firm but juicy. Their flesh is sweet and crisp, making them an ideal snacking apple.
However, the sweet flavor also works well in baked items.
Fuji is an option in Sally McKenney’s apple muffins. You can also use it in apple cake recipes that call for this variety.
6. Jonagold Apples
Jonagold apples are a cross between Jonathan apples and Golden Delicious apples.
They’re large apples with yellow and red skin.
These apples have crisp, juicy flesh.
They have a nice mix of sweet and tart flavors with a honey-like sweetness.
Jonagold can be useful when you want a tender baked filling. Its final texture depends on the condition of the fruit and the recipe.
You can use Jonagold apples in pies, cakes, and tarts.
Keep Jonagold apples refrigerated to help preserve their quality, and check the condition of the fruit before baking.
7. Empire Apples
Empire apples are good all-purpose apples for cooking as well as eating.
They’re a cross between McIntosh and Red Delicious apples.
These apples have dark red skin and distinct white flesh.
They have a complex mix of sweet and tart flavors, which enhances the taste of different dishes.
Their flesh starts out crisp and firm and can become tender as it bakes. Follow the recipe’s preparation and cooking method for the texture you want.
Try them in apple pies, tarts, or muffins. You can also bake them whole.
8. Winesap Apples
Winesap apples have dark red skin and firm, yellow flesh.
Winesap is a traditional cider apple that also works well in cooking and baking.
The raw flesh is firm, crisp, and juicy.
Winesap appears in recipes for pies and crisps. Cook the fruit to the tenderness that your chosen recipe calls for.
Additionally, Winesap apples have exciting flavors that add complexity to baked goods.
They have a sweet-tart flavor that can add a noticeable tang to a baked dessert.
For one example, Smith Berry Barn uses Winesap in its heirloom apple crisp. You can also combine it with a sweeter apple when a pie recipe calls for a milder blend.
9. Pink Lady Apples
Pink Lady apples are good for eating fresh as well as baking.
Pink Lady is a brand name used for apples from Cripps Pink and approved related varieties that meet the brand’s quality standards.
This apple has a rich flavor with both sweet and tart tones shining through.
Their crisp flesh tends to hold up well in baking, making them a useful choice when you want distinct apple pieces.
The complex blend of sweetness and tartness makes it a good apple for various baked dishes like pies and tarts.
10. Cortland Apples
Cortland apples are derived from the McIntosh variety.
They were developed at the New York State Agricultural Experiment Station in Geneva, New York, as a cross between McIntosh and Ben Davis apples.
These apples have red striping over a yellow-green background.
Cortland apples are delicious with a complex flavor that has both sweet and sour tones.
Their juicy flesh can become quite soft during baking. In King Arthur’s crustless comparison, the Cortland slices softened considerably.
They’re good snacking apples, but you can also use them for baking.
You can use Cortland on its own if you enjoy a soft pie filling, or mix it with a firmer baking apple when you want more distinct pieces.
11. Rome Apples
Rome apples are specialty medium to large apples with thick and glossy skin.
Their skin can range from striped red over a pale background to a more solid red, depending on the strain.
The flesh is pale white, crisp, and firm.
Rome apples have a mild, slightly tart flavor that works well in baked dishes.
They usually hold their shape well when baked, which makes them useful for pies and other dishes where you want distinct apple pieces.
You can use Rome apples in pies, tarts, cakes, and other baked dishes.
12. Idared Apples
Idared apples were developed at the Idaho Agricultural Experiment Station in Moscow as a cross between Jonathan and Wagener apples.
They have red skin over a yellow background and firm, pale flesh that generally holds its shape well during baking.
Their sweet-tart flavor makes them useful for pies and other baked desserts.
Slice Idared shortly before using it, since the cut flesh can discolor in air.
You can use Idared apples in pies and cakes, as well as applesauce.
Their complex flavor allows them to work alone and in combination with other apples in various recipes.
