Best Apples to Use for Baking
My favorites are as follows. These apples are fairly common in my part of the world but for a more complete list you can always check here.
Granny Smith apples are firm, tart, somewhat sour and go beautifully with a sweet dessert like this.
Pink Lady, Jonagold, and Fuji are all firm, sweet and tart.
Fuji, Gala, Golden Delicious and Honeycrisp apples are sweet and also taste wonderful in desserts like this.
Some apples are perfect to eat raw, they just can't take the heat and the cooking or baking process. Using soft, moist apples like Red Delicious will only dissolve into mush.
If you have any question as to whether your favorite apple is good to use I have included a great resource for you below.
The Washington Apple Commission has a fabulous list, including pictures, of every apple. There is a brief history and description of each and most importantly each of their best uses.
It comes in handy when deciding which apple to use in a recipe and which is recommended for baking. Also, which apple freezes better than others.
I have made apple desserts in the past and the apples have just disappeared. They couldn't handle the heat from the cooking or baking process. Some apples just don't hold their shape as well as others and this apple resource has definitely come in handy!