Baking Bliss: The Best Apples for Baking!

Apples go into so many of my favorite bakes, from pies and cakes to tarts and turnovers! But when it comes to baking, some apples do a much better job than others, so the one you pick really does make a difference.

Some apples, like Granny Smith and Honeycrisp, are firm and juicy. Others, like Gala and Fuji, are sweet and smell amazing. I’ll walk you through what makes each one different, which ones hold their shape in the oven and which ones bake down soft and tender, and which ones I’d pick for pies, baked apples, and cakes and breads.

What makes an apple good for baking?

Some apples are just better for baking than others, and it all comes down to flavor, texture, and how well they hold up in the oven.

The best baking apples have a little sweet and a little tart going on, and they’re firm enough that they won’t turn to mush when the oven’s nice and hot.

Tartness matters more than you’d think! A tart apple gives you a nice contrast against all the sugar in a dessert, and a sweeter apple brings out even more of that natural sweetness in whatever you’re baking.

Apple cookies with a bite taken out of one of them.

What’s the difference between baking apples and regular apples?

The biggest difference between eating apples and baking apples is how much sugar they have, and that changes how they taste once they’re baked. Baking apples lean more tart than sweet.

Tart apples tend to stay firmer and hold their shape better in the oven, too. So if you’re making something like my apple cake, go for the tart ones! The best baking apples are crisp and firm, have a little sweet and a little tart, and can take the heat of the oven without turning mushy.

Tart doesn’t have to mean sour. It just means the apple has enough acidity to balance out everything else in your bake.
Firmness is what keeps your apples from going mushy while they bake.

Don’t forget about the apples that grow near you, either! Local and regional varieties can be great for baking, so give them a try.

Every apple is good for eating, but some really are better for baking than others. Try a few and see which ones you like best in your apple bread or apple crisp.

What types of baking apples should you use?

Here are some of the most readily available varieties of apples that are perfect for baking. Each has its own unique flavor and texture.

Granny Smith: Tart and firm. Granny Smith apples are known for their distinct tartness and firm texture. These familiar green apples hold their shape exceptionally well when baked, making them perfect for pies and tarts, and they are delicious in these buttery scones.

Honeycrisp: Sweet and crisp. Honeycrisp apples are known for their delicious juiciness, crispness and sweet and tart flavors. Given their natural sweetness, they are ideal for pies, tarts, cakes and muffins. These apples retain their shape well when baked, but the texture becomes softer because of their juiciness, making them perfect for dishes like baked apples, crisps and cobblers where a softer textured apple is desired.

Gala: Firm and sweet. Gala apples are crisp and known for their sweet and fragrant taste. Galas are best suited for recipes that require a sweeter apple flavor and moisture, such as bread, muffins, cakes, turnovers and crumbles. Their natural sweetness adds a rich apple flavor to your baked goods, and they bake up softer, which makes them a popular choice among bakers.

Fuji: Firm, crisp, sweet. Fuji apples are sweet and aromatic, with a dense and crisp texture. The natural sweetness of Fuji apples makes them perfect for pies, where their flavor shines through. Their firm texture holds up well during baking, ensuring your pie filling doesn’t turn mushy but bakes up soft enough to cut into. Fuji apples also work well when you need a grated apple like in these apple cupcakes, but try them in crumbles and crisps, too.

A slice of Dutch Apple Bread on a white plate.

When you’re baking with apples, I’ve got a few tips that’ll help you get the best results!

Pick the right apple for your recipe. Think about how the apple tastes, how firm it is, and how tart it is. Do you want your apples to hold on to a little bite, or do you want them to bake up soft?
You don’t always have to peel and core your apples. Leaving the peel on is completely fine, and peeling just gives you a smoother texture if that’s what you’re after.
Cut your apples into slices or cubes that are all about the same size, so they bake evenly.
Sprinkle your cut apples with lemon juice to keep them from turning brown.
Taste your apples first! If they’re on the sweet side or really tart, you can adjust the sugar and spices in your recipe to match. Make it the way you like it.
Try mixing a couple of different apples together. It gives you a more interesting apple flavor than using just one kind.

How do you pick the best apples?

Apples are good all year long, so don’t wait for fall! Whenever you’re buying them, go for the ones that look and feel the freshest.
Look for apples that feel firm, without soft spots, bruises, or bug damage.
Pick apples that are ripe and fresh, and give them a sniff! A good apple smells like an apple.

That’s really all there is to it! Pick an apple that fits what you’re baking, firm and tart for pies, sweeter and softer for cakes, breads, and crisps, and don’t be afraid to mix a couple together. I hope this helps you find your favorites, and I’d love to hear which apples you reach for most.