The first flashes of scarlet have emerged on the leaves of the maple tree in my yard, a sure sign that the fall baking season is about to begin. Baskets of brightly colored apples have replaced summer melons at farm stands and markets, beckoning home bakers to stock up on flour and preheat their ovens. The variety of locally grown apples is more diverse than ever; however, not all apples are interchangeable. Here’s which apples are best for baking, saucing or simply snacking.
Best all-purpose apples
These apples retain their shape when baking and are equally well-suited to eating out of hand. Whether baked into a pie, pan-roasted alongside a thick pork chop or slathered with peanut butter after school, these varieties do it all. All of these apples bake up beautifully and with slightly different textures. I like to use a combination of varieties when making apple pies and crisps to create the perfect balance of texture and flavor.
Honeycrisp
This explosively crisp variety was developed by horticulturists at University of Minnesota. Prized for its juicy sweetness, this apple variety quickly became a household favorite and was named the Minnesota State Fruit in 2006. Sweet with medium acidity, Honeycrisps hold their shape while baking and have an excellent shelf life.
Golden Delicious
This heirloom variety was first identified in West Virginia in the early 20th century. With ginger hued, lightly russeted skin and creamy colored flesh, this apple has exceptionally sweet flesh, meaning that bakers can use less sugar when incorporating Golden Delicious apples into their recipes. It bakes up softer than Honey Crisp or Granny Smith apples, providing an opportunity for textural contrast.
Granny Smith
A classic baking apple, this is the most tart apple variety on the list. Its extra firm texture and bright flavor profile make it a nice choice in savory applications as well as pies. Its acidity can be balanced by combining with an extra sweet apple like Galas or Golden Delicious.
Jonagold
A cross between relatively mild Golden Delicious and a tart Jonathan apple, this variety was bred in New York state and has become known for its deep, appley flavor and aroma, especially when cooked or baked.
Best for applesauce and apple butter
Like Golden Delicious, these apples become soft when cooked, making them ideal for applesauce and apple butter.
McIntosh
An old-time variety first identified in Canada in the early 1800s, McIntosh apples thrive in cool climates. Sweet yet tangy with a deep, almost spicy aroma, these apples break down quickly, making them ideal for sauce or used as a thickener in pies.
Empire
A cross between the Red Delicious and McIntosh varieties, Empire apples were developed at Cornell University in the 1940s. These sweet, tart apples are particularly slow to brown after being sliced, so they’re well-suited to lunch boxes and salads. They also break down well when cooking, making them ideal for applesauce.
Apples for snacking and salads
These apples are crisp with just the right balance of sweet and tart. Keep sliced apples fresh and bright for up to two days by soaking them for 10 minutes in a solution of one teaspoon of salt mixed with two cups of cool water. Rinse the soaked apples and pat dry with a towel before packing into an airtight container and storing in the refrigerator. Perfect for prepping packed lunches or potluck salads.
Fuji
A cross between two American varieties, Red Delicious and Ralls Genet, this heirloom variety from Virginia was developed in Japan in the 1930s. Often producing extra-large fruit, these apples have beautiful speckled pink skin overlaid with shades of green. These apples have a long shelf life and a refreshing, mild flavor.
Gala
These exceptionally sweet apples are bursting with aromas of spring blossoms and a subtle hint of vanilla. Perfect for snacking and salads, their flavor shines best when eaten raw.
Evercrisp
Last November I drove out to Jefferies Orchard, located just off Illinois Route 29 in Springfield. It was the day before Thanksgiving, and the last day open before closing for the season. I got a good deal on a half bushel of Evercrisp apples, a new variety to me, but one that owner Pam Jefferies said was known for having a great shelf life. The apples, a cross between Honeycrisp and Fuji, were tasty and sweet and I stashed them in my garage fridge. We finished the last of the Jefferies’ Evercrisp apples in late February, and they were indeed as juicy and crisp as the day I brought them home nearly three months earlier.
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This article appears in Fall Home and Garden 2024.
