What Are the Best Apples for Apple Crisp?

If you baked apple crisps a few times, you might notice that you got different results if you used different types of apples. So, what variety of apples should you choose to get the best apple crisp you can every time?

You may get different textures and tastes when making an apple crisp because you use different types of apples with more or less sugar or may contain more or less juice. As a result, the apple crust you will get will differ.

Read further to find what are the best apples you should use if you want to make a perfect apple crisp.

Does It Matter?

You will get different textures and tastes by using different varieties of apples in baking. For example, if you want a juicy apple pie, you should pick some apples that will get a bit mushy, as they will give a nice creamy and soft texture.

On the other hand, if you want to make an apple crisp, you should prioritize apples that will remain firm after baking.

If you or some of your family members or friends are big lovers of apple crisp, read further to find what apples you should use to make a perfect apple crisp.

As I said, for an ideal apple crisp, we should pick apples that will keep their structure during the baking. If you know that you have a specific type of apple at home, but when baking them, they become mushy, it will be better to avoid them if you plan to make the apple crisp.

Before we begin, ensure that all the apples you will pick will be of the same size. Because of that, after you will bake them, you will be sure that all of them will be cooked evenly.

Let’s get started!

If you are in the supermarket or a farmer’s market, pick Granny smith or Honeycrisp. You will go right with them. They will remain firm and crispy even after baking.

Quick Note: If you have both variants, consider combining them together for extra color in your plate.

Fuji apples. Known for their sweet, crisp, juicy flesh and “honeyed” flavor. Fuji is often used in apple crisp as they hold their shape well after baking.

Besides those options, you may also use the Jonagold. Another great option but the downside of these apples is that they are sensitive to external factors and have a short shelf-life. If you bought them already, consider using them in the next week or so.

Crispin apples, also known as Mutsu apples, are another great option if you want to ensure that they will keep their structure after baking. They have yellow-green skin with a rough texture and are usually larger in size if we compare them with other apple varieties.

Gravenstein is another great option that you should use in your apple crisp. They are known for their acidic flavor and crisp texture. If you’re looking for more acidity in your apple crisp, this is the option you should consider.

Winesap apples. A great option if you’re looking for a refined taste and something more special. That variety of apples has a wine-like flavor, tart and crisp. Keep in mind that Winesap apples usually come smaller in size if we compare them with other varieties of apples.

Braeburn. If you’re looking for some apples that will be juicer after baking but will still not become a mushy mess, then you may consider Braeburn apples for your next apple crust. Pairing them with a nutmeg or cinnamon flavor is a good idea.

Answering Your Questions:

I hope you found this article helpful and decided what variety of apples you should use when making your next apple crisp.