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Apples for baking You use these apple varieties for cakes or baked apples

There are around 30,000 different apple varieties worldwide. Around 4,000 varieties are grown in Germany alone. But which apple is suitable for baking, which for cooking and which apple type is the most flavorful? We will answer all of these questions and many more below.

Tafel apples and cook apples

Apple varieties can be roughly divided into table and cooked apples. Cooking apples are best for cooking or baking, as they only develop their flavor when heated.

When buying apples to bake, you should choose varieties that are cooked fruit. While dessert fruit tastes delicious raw - the apples are not too sour and have a pleasant consistency - the cooked fruit only reveals its true aroma when it is cooked. Raw cooking apples, on the other hand, are often sour or not very tasty. Don't let this fool you. Also, consistency is important when looking for apples to bake. While it is desirable for compote and applesauce that the apples disintegrate during cooking, it is nicer for a tart, cake or muffin if the apple pieces remain firm to the bite.

Good for baking: Elstar, Gala, Braeburn and Granny Smith

Boskoop or Gravensteiner apples, for example, are great for baking. But also the apple varieties Cox Orange, Elstar, Fuji, Jonagold, Pink Lady, Gala, Golden Delicious, Braeburn or Granny Smith ensure wonderful apple pie enjoyment. Just try out which apple varieties you like best and bake with several different varieties at once.

The perfect apple variety for the baked apple

When it comes to baked apples, it is important that the apple retains its shape and does not fall apart. Boskoop or Holsteiner Cox keep their shape in the oven and are therefore best suited. In addition, a baked apple should be easy to spoon out after baking. The Boskoop is the perfect variety for the baked apple: it is slightly sour and retains its shape.

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