The best cooking apple varieties

Why are some apples better for cooking than others?

Not all apples react the same way to cooking. Their heat tolerance, sugar content, acidity, and flesh texture greatly influence the culinary outcome.

Some varieties, such as ‘Reinette grise du Canada’ or ‘Belle de Boskoop’, are versatile: they become melting and release all their aromas once cooked, making them ideal for creamy compotes, soft pies, or traditional desserts.

Others, like ‘Golden Delicious’ or ‘Fuji’, retain a firm flesh even after being baked or cooked. These cooked apples are perfect for well-structured pies, fruit cakes, or savoury recipes.

The choice therefore depends on the desired texture after cooking, as well as the type of recipe to prepare. An apple that is too watery or too sweet may break down or caramelise too quickly, while an overly acidic apple risks overpowering other flavours.

→ Also find all our apple tree varieties.

On the left: Baked and caramelised apples; on the right: apple cinnamon pie

Which varieties of apples to choose for baking, pies, and crumbles?

The best varieties of apples for baking

To achieve delicious baked apples that are both tender and fragrant, it’s best to choose apples that hold their shape while becoming soft at the core, without falling apart. These varieties of baking apples should also have a nice skin and offer a balance between sweetness and acidity, sometimes enhanced by a few spices or dried fruits.

The ‘Reinette grise du Canada’ is one of the best for baking: its firm flesh initially becomes tender during cooking while retaining its structure. Its subtly tangy flavour recalls traditional desserts.

The ‘Reinette grise du Canada’ apples are perfect for baking.

The ‘Belle de Boskoop’, which is more tart, is also ideal. Its juicy flesh develops a rich aroma and becomes tender once baked.

We can also mention the Chantecler (or ‘Belchard’ apple), with a very pleasant fragrance, that holds well and yields tender apples, while maintaining a slight texture.

The ‘Rambour d’Hiver’, more hardy, retains its shape and generous volume well, making it ideal for gentle baking.

The ‘Rambour d’Hiver’ apple is an excellent choice for cider and baking.

The best varieties of apples for pies or crumbles

For well-defined apple pies or tasty crumbles, we prefer apples that maintain a firm texture during cooking, without releasing too much water. They should also be fragrant, with a good taste balance to avoid needing to add too much sugar.

The ‘Golden Delicious’ is a must-have: it remains firm, tender, and does not fall apart, perfect for fine pies, tatins, or crumbles.

The Golden: an apple that is both fine and juicy, sweet and slightly tart.

The Fuji apple, very juicy, with sweet and crunchy flesh, holds up well during cooking, but may release a bit more juice, making it perfect for crumbles.

The Royal Gala apple, sweet and crunchy, offers good stability in the oven, while retaining a certain freshness in the mouth.

The ‘Court-pendu’, an old variety with a very sweet taste, is suitable for long baking in rustic pies.

The Ariane apple, with its crunchy and tangy flesh, yields excellent results in crumbles, especially when paired with other fruits like pears or berries.

The Jonagold apple, slightly tart and juicy, adds an interesting fruity note in pastries and pies.

The ‘Jonagold’ apples, one of the best apples for compote, jellies, cakes, and even savoury dishes.

Finally, the ‘Reine des Reinettes’, with its hazelnut aroma, is perfect for tender tatin pies.

Which variety of apple should you choose for making apple sauce?

Homemade apple compote, sweet and fragrant, requires apples that become very tender when cooked, without being too watery. The ideal choice is varieties rich in flavour and aroma, which hold their shape while softening quickly.

The ‘Belle de Boskoop’ remains a reference in this regard. It produces a thick, tangy, and well-flavoured compote.

The ‘Reine des Reinettes’ is also well-suited for this purpose: its fine, crunchy flesh initially becomes soft and reveals nutty notes during cooking.

The ‘Reine des Reinettes’ apple with a nutty aroma

The ‘Jonagold’ offers a sweeter apple for compote, slightly sugary, favoured by children. Additionally, it is already well-suited for cooking in pies.

The ‘Belchard’ is also a versatile variety and allows for balanced compotes, neither too acidic nor too sweet, with a subtle taste.

The ‘Elstar’, another cooking apple variety, offers fruits that remain quite firm, for very fragrant compotes, provided it is simmered gently.

The ‘Elstar’ apple: just as good in apple compote as it is for eating fresh.

For those who prefer rustic and more substantial apple compotes, the ‘Rambour d’Hiver’ remains a great alternative, as does the ‘Reinette grise du Canada’, which adds body and richness to apple purées.