I love to bake with granny smiths, they have just the right amount of sweetness and don’t get too soft when you bake them.

Here is a shortish apple usage chart: apple chart.

I will try to find you a much longer one—I know they are out there.

Edited to add: Golden delicious and granny smith are good for basically all cooking, so I’d probably stay on the safe side with one of them.

Edited to add again: As obnoxious as this page kind of is, this is the chart I was looking for.

I agree with mcbealer. Unless a recipe specifically calls for a certain type of apple, I use granny smith.

Apple dumplings are always a hit. Yeah, there’s a lot of butter and sugar… but I’ve had people absolutely die of pleasure eating them. Seriously. If I had a dollar for every eye-roll these have produced… lol

I like granny smith too, but I have found there to be a distinct improvement when I mix in a different strain or two also. I like, for instance to use one Honeycrisp, one McCoun, and the rest granny smiths. I find that the flavor becomes more rich, like the difference between juice and cider

Another vote for good old grann smith apples.

@everyone – thanks I’ll probably just go with the granny smith- so if I wanted to add raspberries is there anything special I should know or can I just add them and the oven will work its magic?

@EmpressPixie – that is the craziest list of apples ever! But handy if I knew my way around the kitchen lol

Crisp tart green apples.

I love to put raspberries in with apples, peaches, etc. when baking. Just throw a half-pint or so in with the apples and the results will be delicious! I just use flour, butter and sugar when I am making what the English call a “crumble”, but other recipes call for oats, nuts and brown sugar for the topping.

Yet another vote for Granny Smith apples. The tartness of the apple means you don’t need to add much lemon juice or other sour element to get the filling to “sparkle.” And you can always add berries to the mix. In fact, where my parents live the chef makes something he calls “Forest Berry” pie. In his version apples form the base of the filling, but he also adds a mixture of berries.

I won a prize once for a Granny Smith pie with raspberry vinegar used as the sour element.

I like to use a mixture of various apples – i think that creates a better flavor overall.

If you’re still looking for a recipe, this is a bit healthier than the one @poofandmook suggested (although lurve for PW!).

Also, if Fuji apples (I picked that link because it has the best/most realistic picture of a Fuji apples) are available in your area, they might be a good thing to combine with the granny smiths, because they are almost as crisp as Grannys, but are definitely sweeter. (They’re my favorites, can you tell? :D)

Good luck!

Ditto on Granny Smiths!

Agree…Granny Smith… but whatever you do, DONT get red-delicious

@wickedbetty – definitely not, I think those are the worst :X

I didn’t mention it, but I also use granny smiths. I’ve read recently that Gravenstein apples are good for baking so I might try throwing some of them in too, if I can find them.

is the topping simply brown sugar, dots of butter and oats or am I missing an ingredient?