Types of Apple for Baking and Eating

It’s apple season! We have several local apple orchards that we like to go to each Fall. There are so many types of apples though. I put together a list of apples and what they are good for to help you on your apple picking adventures! I usually can applesauce, apple pie filling and apple peel jelly.

I have found that the best applesauce and apple pies come from mixing a variety of apples together!

Good for Apple Pie & Baking:

Granny Smith – Tart, but firm and holds shape well

Cortland – Crisp and tart

Jonagold – Tart and sweet

Jonathan – Very tart but hold their shape well when baked.

Good for Fresh Eating:

Red Delicious – These are sweet and good fresh. Too grainy for cooking though.

Gala – Mild, sweet, juicy and crisp

Good for Applesauce:

Braeburn – Tart and sweet

McIntosh – Crisp when first harvested but becomes soft quickly

Jonagold – Tart and sweet

Gala – Mild, sweet, juicy and crisp

McIntosh – Crisp and juicy when first harvested but becomes soft quickly; breaks down when baked

Good Overall for Fresh Eating and Baking:

Honeycrisp – Crisp and sweet

Golden Delicious – Sweet, mellow flavor. Holds shape when baked.

Fuji – Sweet , juicy and crisp

Empire – A cross between a McIntire and Red Delicious, it is sweet, slightly tart and firm.

Crispin – Large, crisp and very juicy.

What is your favorite apple variety? How do you preserve your apples? If you plan on canning apples, checkout my post on preparing apples for canning.

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Renae Chiovaro

Renae is a married working mom of two handsome boys. She works as a registered dental hygienist by day and blogs here at How to Have it All by night. She enjoys cooking from scratch, working in her vegetable garden and functional training.