Choosing the right fruit is as important as following a good recipe. This Best Apples for Baking guide explains how to pick the ideal apple varieties for crumbles, cakes, crisps, applesauce, pies and tarts so your baked goods turn out perfectly every time.
Texture and flavor both matter when baking with apples. Some recipes benefit from apples that hold their shape and stay firm, while others need fruit that breaks down into a soft, saucy consistency. Your preference—sweet, tart, crisp or juicy—will also guide your choice.
Below you’ll find recommendations for the best apple varieties by recipe type. Feel free to mix varieties—combining a tart apple with a sweeter one often creates a more balanced flavour and texture.
- Apple Cakes, Crumble and Crisps—any baked goods with apples
- Applesauce
- Apple Pies and Tarts
A quick note: recipes and apple recommendations are guidelines. If a particular variety works better for your taste or availability, use what you prefer.
1. Best Apples for Apple Cakes, Crisps and Crumbles
For crumbles, crisps and cakes you typically want apples that remain firm during baking so the pieces keep their shape and provide texture. You can choose tart, crisp varieties, sweeter apples, or a mix of both for depth of flavour.
Crisp Apples
- Granny Smith: very firm, juicy and tart—great for contrast
- Honeycrisp: aromatic, crisp and lightly sweet
- Braeburn: firm, juicy with a slightly spicy note
- Cortland: juicy, mildly tart with a fine-grained flesh
Sweet Apples
- Golden Delicious: firm and mildly sweet—very versatile
- Jazz: sweet, juicy and crunchy
Crisp and Sweet
- Fuji: sweet, spicy and very crisp
- Pink Lady: crunchy with balanced sweet-tart notes
- Jonagold: large, firm, sweet with a touch of acidity
My Favourite Baked Apple Recipes
- Easy French Apple Cake
- Upside-Down Apple Cake
- Apple Cinnamon Baked Donuts
- Pear and Apple Crumble
- Gluten-Free Apple Cake
- Individual Apple Crisps
- Caramel Apple Cupcakes
- Easy Apple Loaf Cake
2. Best Apples for Applesauce
For applesauce you generally want apples that break down quickly into a soft, smooth texture. Sweet varieties can yield a naturally sweet sauce without added sugar, while tarter apples give a brighter flavour. Mixing types allows you to control sweetness and acidity.
Crisp Apples
- McIntosh: very juicy and softens easily when cooked
- Honeycrisp: aromatic and lightly sweet—works well blended with softer types
Sweet Apples
- Red Delicious: sweet and mild—good for naturally sweet applesauce
- Gala: sweet with a pleasant aromatic profile
Crisp and Sweet Apples
- Jonathan: sweet with a lively acidity
- Jonagold: large, sweet with a touch of tartness
Try stovetop applesauce made from a mix of sweet and tart apples for balanced flavour; it’s easy and ready in under an hour.
3. Best Apples for Apple Pie & Tarts
For pies and tarts choose apples that stay firm under heat so the filling doesn’t become mushy. Many classic pie apples are tart and crisp, but you can balance them with sweeter varieties or use a single variety you enjoy.
Crisp Apples
- Cortland: juicy, mildly tart and holds shape well
- Granny Smith: tart and very firm—ideal for structure and contrast
- Braeburn: firm, juicy and slightly spicy
Sweet Apples
- Crispin / Mutsu: sweet with a gentle, spicy note and firm texture
- Golden Delicious: firm, mildly sweet and very adaptable
Crisp and Sweet Apples
- Fuji: sweet, crisp and richly flavored
- Jonagold: sweet with a hint of tartness and good structure
- Pink Lady: crunchy with balanced sweet and tart notes
Best Apple Pie Recipes
- Italian Apple Pie
- Mini Apple Pies
- French Apple Tart
- Easy Puff Pastry Apple Tartlets
In summary: choose firm apples that hold up for pies, tarts, crisps and cakes, and softer or sweeter varieties for applesauce. Mixing varieties often yields the best results, allowing you to tailor sweetness, tartness and texture to the dish and your personal taste.