Farmers Chose This Apple for Perfect Baking

The Art of Choosing the Perfect Apple for Baking

Fall baking is about to get so much better. With over 7,500 types of apples grown worldwide, selecting the right variety can feel overwhelming. While orchards and grocery stores offer a range of options, it’s not always clear which apple will deliver the best results in your favorite baked goods.

For casual snacking, the choice is simple: go with the apple you enjoy the most in terms of flavor and texture. However, when it comes to cooking or baking, the decision becomes more nuanced. To help navigate this, we spoke with three experts in the apple industry—two farmers who grow over 40 varieties and a produce field inspector—to uncover the qualities that make an apple ideal for baking.

Key Qualities of the Best Baking Apples

While the distinction between “baking” and “eating” apples is somewhat arbitrary, there are specific traits that make certain apples stand out in desserts. According to Rob Shenot, a sixth-generation apple farmer, two main characteristics are essential:

1. Tart Flavor
   “The most important quality for baking apples is the level of tartness,” Shenot explains. Apple desserts like pies, tarts, crisps, crumbles, apple butter, and applesauce often require added sweeteners. A naturally tart apple enhances the overall flavor profile by complementing the sweetness and adding depth to the dish.

2. Ideal Texture
   When cooked, some apples become mushy while others remain too crunchy. The best baking apples should be firm and crisp when raw, but they should soften just enough during baking to provide a tender bite without losing their shape. As Randy Davidson, a produce field inspector, notes, “the fruit should be firm when fresh, then soften just enough when baked.”

The Best Apples for Baking, According to Farmers

Shenot admits that choosing a single “best” apple for baking is challenging. However, he and other experts agree that certain varieties consistently perform well. Angie Eckert, vice president of retail operations at Eckert’s Family Farms, recommends the Jonathan apple as her top choice for baking. She praises its balanced tartness and ability to maintain structure in dishes like pies, crisps, and quick breads.

Shenot also favors Jonathan apples but suggests using a blend for enhanced results. He often mixes them with Golden Delicious, which adds a smooth texture and a touch of extra sweetness. This combination works particularly well in applesauce or pies, offering a harmonious balance of flavors and textures.

Eckert also highlights Golden Delicious as a strong second option. Its natural sweetness and tender texture make it perfect for pies, cakes, and other desserts. It allows for less sugar in recipes while still delivering a rich, mellow flavor.

Building Your Own Baking Blend

If you can’t find or don’t prefer Jonathan or Golden Delicious, consider creating your own custom baking blend. Here are some farmer-approved options based on your preferences:

• Smoother and Sweeter: Idared, McIntosh, Pink Lady
• Firmer and More Tart: Stayman, Melrose, Granny Smith, Honeycrisp

These apples can be mixed and matched to achieve the desired level of tartness and texture in your baked goods.

The Worst Apples for Baking

Some apples are better suited for raw consumption rather than baking. Their firm texture makes them ideal for salads, fruit salsas, slaws, and other dishes where crunch is a key feature. These include Gala, Fuji, and Evercrisp.

According to Shenot, one variety stands out as particularly unsuitable for baking: Red Delicious. “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.” Their lack of structural integrity and bland flavor make them poor choices for most baked goods.

By understanding the unique qualities of different apple varieties, you can elevate your fall baking and create delicious, flavorful desserts that showcase the best of what apples have to offer.