I Asked 3 Farmers to Pick the Best Baking Apples, and This Variety Is Their Top Pick

There are more than 7,500 types of apples grown worldwide, according to Washington State University. While orchards and grocery stores narrow down that selection, it can still feel daunting to know which kind of apple to stock up on.

The best apple for snacking is a simple choice: whichever type you enjoy the flavor and texture of most. But the choice is not quite as straightforward when you want to cook the apples. So we turned to the folks who know best to help us find the ultimate apples for baking. Below are tips from two farmers who collectively grow 43 types of apples and a produce inspector who lives in a city that some call “the apple capital of the world.”

Meet the Farmers

• Randy Davidson, a Wenatchee, Washington-based produce field inspector for Whole Foods Market
• Angie Eckert, vice president of retail operations at Eckert’s Family Farms in Belleville, Illinois
• Rob Shenot, a sixth-generation apple farmer and the owner/operator of Shenot’s Farm & Market in Wexford, Pennsylvania

Qualities of the Best Baking Apples

“The classification of ‘baking’ and ‘eating’ apples is arbitrary, because literally any apple could be used for either use depending on the preferences,” says Shenot, a sixth-generation apple farmer.

Still, our expert panel agrees that two details make apples really shine in baked goods, including:

• Tart flavor. According to Shenot, “the most important quality for baking apples is the level of tartness.” Apple desserts like pies, tarts, crisps, crumbles, and even apple butter and applesauce all call for some type of sweetener, so a naturally tart quality in baking apples is ideal. In tandem with the sugar (or honey, brown sugar, maple syrup, or other featured sweetener), “this combination creates a dynamic flavor profile that enhances the richness of baked goods.” explains Eckert.
• The “Goldilocks” texture. When cooked or baked, some apples turn to mush, and others stay too crunchy. “The best baking apples are firm with a crisp texture that stand up to heat without turning mushy,” says Davidson. The fruit should be firm when fresh, then soften just enough when baked, Eckert adds.

The Best Apples for Baking, According to Farmers

Shenot concedes that choosing just one “best” apple variety for baking is challenging. Eckert echoes that sentiment, noting that “each variety brings its own unique qualities to the table.”

However, if Eckert had to pick just one “best apple for baking,” regardless of whether the fruit is destined for pies, crisps, quick breads, or other fall treats, she’d select a type of apple that Shenot is also sweet on: Jonathan.

“Jonathan apples have the right amount of tartness to complement the sweetness of desserts, and their texture holds up well but softens beautifully in the oven, providing a tender bite without losing its shape. This is an ideal choice for baked goods where you want the apple to retain some structure,” Eckert says.

Shenot recommends a blend of varieties for apple-infused baked goods, “especially when making applesauce or pies,” he tells us.

To lend a smooth texture and a little more sweetness that plays nicely with Jonathan’s tartness, Shenot and Eckert love mixing Golden Delicious with those Jonathans. Golden Delicious apples are a reliable and versatile baking apple due to their ability to maintain their shape while still softening in a pleasant way.

“As for the second best, I’d go with the Golden Delicious as the second-best baking apple,” Eckert says. “It becomes tender during baking, offering a melt-in-your-mouth texture that’s perfect for pies, cakes, and other desserts. The natural sweetness of the Golden Delicious also adds a mellow flavor to baked goods, allowing you to use less sugar in your recipes.”

If you can’t find—or don’t love those types of apples—you can build your own signature baking blend that showcases the tartness level and texture you enjoy most. Consider any of these farmer-approved baking-friendly apples, depending on your exact use and personal preference.

Smoother and Sweeter

• Idared
• McIntosh
• Pink Lady

Firmer and More Tart

• Stayman
• Melrose
• Granny Smith
• Honeycrisp

The Worst Apples for Baking

Due to their firm texture, there are certain apples that are best reserved for snacking or featuring in salads, fruit salsas, slaws, and other raw preparations, the farmers explain. These include:

• Gala
• Fuji
• Evercrisp

And there’s one apple variety that could qualify as the worst apple for baking, if you ask Shenot: “I don’t recommend Red Delicious for anything really. I use them to balance out a tart blend of cider. Otherwise, they’re useless in my opinion.”