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How to make the most of apple season this fall

When fall arrives, so does apple season — and not all apples are created equal. Just ask Johnny Appleseed.

Some apple varieties shine in pies and crisps, while others are perfect for fresh eating or adding tang to savory dishes. Choosing the right apple can make the difference between a mushy pie and a crisp, flavorful dessert.

Here’s a guide to 12 apple varieties, with notes on flavor, texture, and perhaps why you're here - the best ways to use them in your kitchen.

1. Granny Smith

Appearance: Bright green skin, smooth and shiny, sometimes with faint white speckles.
Flavor: Tart, tangy, crisp
Best For: Baking, pies, savory dishes

Holds shape well under heat and brings a bright tartness that balances sweet desserts. Excellent for pies, crisps, and pork dishes.

2. Honeycrisp

Appearance: Large, round apples with mottled red and green-yellow skin; often speckled with freckles.
Flavor: Sweet-tart, very juicy, crunchy
Best For: Eating fresh, salads, cider

• Known for its explosive crunch. Perfect for snacking and adds juicy sweetness to salads or slaws.

3. Gala

Appearance: Small to medium size; thin yellow-orange skin with vertical red stripes.
Flavor: Mildly sweet, floral, crisp
Best For: Eating fresh, applesauce

• A gentle, sweet apple kids love. Best eaten raw or cooked down into sauce.

4. Fuji

Appearance: Large, round, often reddish-pink with yellow-green undertones; smooth, waxy skin.
Flavor: Very sweet, low acid, firm
Best For: Eating fresh, roasting, drying

• Super sweet and dense, ideal for fresh eating or slicing into cheese boards. Also great roasted with vegetables.

5. Pink Lady (Cripps Pink)

Appearance: Bright pinkish-red blush over pale yellow-green skin; firm and glossy.
Flavor: Tart-sweet balance, firm
Best For: Baking, snacking, salads

• Slow to brown, making them perfect for fresh salads. Balanced flavor also holds up in pies and crisps.

6. Braeburn

Appearance: Red-orange streaks over a yellow-green base; medium size, firm skin.
Flavor: Sweet-tart with subtle spice
Best For: Baking, sauces, cider

• Complex flavor and firm texture, great for pies or savory braised dishes. Excellent for spiced cider blends.

7. McIntosh

Appearance: Deep red skin with green patches; round and medium-sized; soft flesh.
Flavor: Tart, aromatic, tender flesh
Best For: Applesauce, cider

Breaks down quickly when cooked, ideal for sauce, butter, or cider. Too soft for pies unless blended with firmer apples.

8. Jonathan

Appearance: Bright, glossy red with some yellow-green near the stem; medium size, slightly squat.
Flavor: Tart with a hint of spice
Best For: Pies, crisps, cider

An old-fashioned favorite for pies and crisps. Tartness balances well with sweeter apples in baking.

9. Empire

Appearance: Dark red, almost maroon skin with faint light flecks; medium-small, round.
Flavor: Sweet-tart, crisp, juicy
Best For: Snacking, salads, cider

A cross between Red Delicious and McIntosh. Crisp enough for fresh eating and tasty in cider blends.

10. Golden Delicious

Appearance: Pale golden-yellow skin, sometimes with faint russeting or freckles.
Flavor: Sweet, mellow, tender
Best For: Pies, tarts, salads

Holds up surprisingly well in baking when paired with tart apples. Adds sweetness without overpowering.

Check out my fall Amazon Baking Essentials

11. Cortland

Appearance: Red with darker crimson streaks over greenish-yellow background; medium-large and round. Flesh is bright white.
Flavor: Sweet-tart, tender
Best For: Salads, fruit trays, sauces

Doesn’t brown quickly, making it great for fresh presentations. Soft texture suits sauces more than pies.

12. Rome (Rome Beauty)

Appearance: Shiny, deep red skin; often perfectly round and uniform in shape.
Flavor: Mild, lightly tart, firm flesh
Best For: Baking (pies, crisps, roasting)

Sometimes called “the baker’s apple” because it holds shape beautifully when cooked.

Tips for Choosing the Right Apple

• For pies & crisps: Granny Smith, Braeburn, Jonathan, Rome, Pink Lady
• For applesauce & butter: McIntosh, Gala, Cortland
• For snacking: Honeycrisp, Fuji, Gala, Empire
• For salads: Pink Lady, Empire, Cortland
• For savory dishes: Granny Smith, Braeburn, Rome

Apples are one of the most versatile fruits — tart, sweet, crisp, or tender, there’s a variety for every use. Mix and match (for example, Granny Smith + Honeycrisp in pies) for more complex flavor. Next time you head to the orchard or farmer’s market, you’ll be able to pick the perfect apple for your dish at a glance.