Apple Season Is Here: A Guide to Picking and Using Them

Peak crispness, peak variety, peak flavor — how to choose the right apple for the job.

Few things say fall like a fresh apple, and this is the season they're at their best: crisp, fragrant, and cheap by the bagful. But not all apples are alike — the one that shines in a lunchbox may turn to mush in a pie. Here's how to match the apple to the task.

Best for Snacking Fresh

Crisp, sweet, and juicy varieties hold up well sliced and packed:

• Honeycrisp — explosively crunchy and sweet

• Gala — mild, sweet, kid-friendly

• Fuji — dense, very sweet, stores well

• Pink Lady — sweet-tart and crisp

Best for Baking

These keep their shape and balance sweetness with a little tartness:

• Granny Smith — tart and firm, the classic pie apple

• Braeburn — holds its shape, rich flavor

• Jonagold — sweet-tart, great in crisps and cakes

• Honeycrisp — pulls double duty; bakes well too

Best for Applesauce

Softer apples break down easily for a smooth, naturally sweet sauce:

• McIntosh — soft and tart

• Cortland — breaks down fast, resists browning

• Golden Delicious — mellow and sweet, little added sugar needed

Storage & Smart Buys

• Keep apples in the crisper drawer of the fridge — they last far longer cold than on the counter (up to 4–6 weeks).

• One bruised or overripe apple releases ethylene gas that ripens the rest fast — pull it out.

• Buying by the bag at a peak-season price is one of the best fruit values of the year.

Naturally sweet ideas: bake apple slices with cinnamon (no sugar needed), stir diced apple into oatmeal, add to a grilled cheese, or roast alongside pork or chicken.