The Best Apples For Baking

The variety of an apple really matters when you are planning to cook or bake with it, perhaps more than any other type of fruit. Whether you're at a farm stand or the grocery store, there are so many to choose from—and you've got to choose wisely when picking baking apples.

An apple that tastes great eaten as a snack might break down in the oven and become too mushy for a pie filling, for example. Or perhaps given the low-sugar content of a particular recipe, a super tart apple isn't the best choice, and a sweeter variety might be the way to go.

Here are our Test Kitchen's best apple picks for whatever dish you're making.

Best Apples for Savory Dishes

Although Golden Delicious apples are often overlooked, their mild flavor complements grilled cheese sandwiches, roasted proteins like pork and chicken, and green salads. This type of apple will also hold its shape fairly well, making it a nice addition to roasted vegetables like carrots, parsnips, and fennel.

Best Apples for Pies

Typically, we like to use a mix of apples in an apple pie filling for a more complex flavor and nice amount of texture. But if the Test Kitchen were to choose just one type, they'd pick Granny Smith apples. This tart variety tastes great with brown sugar and warm spices like cinnamon and ginger, and has a firm texture won't break down during longer cook times.

Best Apple For Baking Whole

True to their name, Honeycrisp apples are crunchy and sweet and will also hold their shape when cored and baked. Fill them with brown sugar, chopped nuts, apple pie spice, and butter for a fantastic fall treat.

Best Apples For Baked Applesauce

If you've never turned roasted apples into applesauce, you're really missing out. Roasting will caramelize the apples, bringing out their natural sweetness. We recommend McIntosh apples for applesauce, whether you make it in the oven or stovetop. When cooked, this variety has a smooth, almost creamy texture that's ideal for sauces and purées.