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Also known as: cooking apples, culinary apples
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Baking apples can last 1-2 weeks on the counter and up to 4-6 weeks in the refrigerator.
Look for apples that are firm to the touch, heavy for their size, and free of soft spots or deep bruises.
Firm pears or even firm eating apples can work, though the texture and tartness may vary.
It depends on the recipe; peeling is preferred for smooth pies and tarts, while skins add texture to crumbles.
Yes, peel and slice them first, then toss with a little lemon juice and sugar before freezing in airtight bags.
Baking apples have a higher acid content and a cellular structure that doesn't collapse into mush when heated.
Submerge them in water with a splash of lemon juice or apple cider vinegar to stop oxidation.
Often yes; many baking varieties are prized for their tartness which balances the sugar added to desserts.
Yes, they are perfectly safe to eat raw, though some may find them significantly more tart or crisp than dessert apples.
baking apples is a versatile ingredient found in cuisines around the world. With 52 calories per 100g and 0.3 grams of protein, it's a nutritious addition to many dishes.
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