The Three Best Apples for Baking
(Credit: All, Zach DeSart)Granny Smith apples are generally thought of as the go-to baking apple, but in the BA test kitchen, we have a few favorites that hold up under heat and balance sweet-tart flavor. Try them when you're ready to branch out.
Honeycrisp Our desert-island apple. Its shatteringly crisp texture is guaranteed to hold firm when baked or caramelized, such as in our Apple-Molasses Upside-Down Cake or an elegant tarte Tatin.
Mutsu Also known as Crispin, this firm-fleshed, less tart option is similar in flavor to a Golden Delicious. Great for pies or other recipes that call for gentle cooking.
Pink Lady (or Cripps Pink) Balanced between sweet, tart, and tannic notes. It will retain a distinct shape when diced and added to coffee cake or a morning muffin.
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