Apple Varieties

Crow Mountain Orchard Apple Varieties and Descriptions

Sweet Eating Apples
Sweet/Tart Eating Apples
Cooking Apples
Gala  (early Aug.) One of the sweetest eating apples.  Good for people who don’t like any tartness.  A favorite for children. Ginger Gold  (late July) Crisp, green and may have a blush on the skin.  Slightly tart, but good to eat.  May also be used for cooking like Early Gold. Early Gold  (early July)Tart, crisp, green color. Good for applesauce and apple butter.  If used for fried apples or pie, cook about ½ as long as you do later apples like Granny Smith so they hold shape.
Golden Delicious (early Sept.)One of the most popular eating apples but also good for cooking, particularly for people who don’t want to use added sugar.  Holds its shape when cooked. Honey Crisp (mid August) A newer variety that is quickly becoming a favorite.  Exceptionally crisp, juicy, and sweet with a tasty bite of tartness. May be used for baking. 20 ounce Pippin  (late August) Our largest apples!  Tart, green and great for cooking or drying.
Red Delicious (early Sept.) A beautiful dark red apple that has crisp flesh.  Sweet taste with fairly thick skin. Stores and keeps very well. Ozark Gold    (mid August) Another early variety similar to the Ginger Gold that is good to eat and use for cooking. Jonathan (late August)One of our favorite cooking apples and also good to eat!  Fairly tart, it holds its shape very well making it great for pies, canning, drying, and fried apples.
Mutsu      (mid Sept.) A large, yellowish-green fruit that is juicy, crisp, and spicy-sweet.  It is a cross between the Golden Delicious and the Japanese Indo. Great for eating or cooking. Jonagold       (early Sept.) A cross between Jonathan and Golden Delicious.  Ranks high in taste tests with a juicy, crisp texture that is sweet with a nice balance of tartness.  Like its parents, holds it shape well when cooked. McIntosh                    (late August)A favorite since it was discovered in 1811.  Macs are sweet and juicy with a pleasant tanginess. The tender white flesh is good for cooking into pies or sauce. Some customers love them for making apple cake.
Fuji         (early Oct.) Popular for its sweet flavor and crispy texture.  A good choice for people who like Galas. King Lusk (late Sept.)Similar to the Honey Crisp and Jonagold.  It is crisp, juicy, and has a sweet/tart flavor. Rome Beauty             (late Sept.) A large, tender sweet apple great for baking.
  Braeburn              (early Oct.)A crisp, juicy apple with a sweet/tart flavor. Winesap                     (early Oct.) A slightly tart, hard apple traditionally a favorite for cooking.
  Arkansas Black  (mid Oct.) Our hardest apple.  It is a very dark red, almost black in color. Granny Smith (early Oct.)A tart, green, hard apple.  Holds its shape well when cooked making it a favorite for drying, pies, and canning.
Pink Lady (late Oct.)Quickly becoming a favorite.  One of the last to ripen, it is juicy, crisp and flavorful.  It keeps extremely well.  

23 responses to “Apple Varieties

  1. Where are the recipes? Love the new web site but miss the recipes.

    • Thanks, Charlotte. I am happy you have liked the recipes. Unfortunately, there is no easy way to switch them over to the new website, so I am going to have to copy them one at a time and reformat them. So much to do, so little time….

  2. barbara clepper

    Also, looking for the recipes.

  3. what is the best apples for drying in a dehydrator

  4. Pease notify me when PINK LADY APPLES are ripe. And JONAGOLD also. Thank you. I’m SOOOOOO grateful you are growing these MAGNIFICENT fruits!

    • Ann, the Pink Lady apples will be ripe soon. I will post them on the website as soon as they come in. Unfortunately, you missed the Jonagold apples. Those were available in early September. I also love both of those varieties.

  5. Are you currently or have you developed any new apple varieties?

    • My parents (orchard owners) have a patent for the Cumberland Spur apple. It is a mutation of the Red Delicious. The picture of a branch of red apples in the banner of the website is the Cumberland Spur.

  6. Will you have the Cumberland spur? Don’t see it in the varieties.

    • Hi, Barbara. Yes, we will have Cumberland Spur. We don’t list them separately because they are part of the Red Delicious crop. I suggest that if you want Cumberland Spur particularly, call the salesroom when the Red Delicious get ripe and ask if they can put some Cumberland Spur aside for you.

  7. I see that you show Laura Red Apples as being available, but do not see a description of this apple on the page for apple varieties. What type apple is this? And what apple do you recomment for making apple butter? I was thinking the Mcintosh would be the best?

    • Mary, Laura Red is a crisp eating apple also good for cooking. We don’t have very many trees of them, so they don’t last long in the salesroom. You can use most any apple for apple butter. Many people like to mix varieties. For people concerned about added sugar, use sweeter varieties like Red and Gold Delicious, McIntosh, Fuji, Gala, Mutsu, etc. I like the flavor of using tart apples. Our favorite cooking apple is the Jonathan.

  8. what is the best variety of apples for eating and also the best variety for cooking?

    • Cindy, that is a good question and one I have heard many times in the salesroom. My usual response is, “It depends.” For eating some people prefer a sweet apple such as Gala, Red Delicious, and Fuji. Other people, including me, prefer something with more tart/sweet such as Honeycrisp, Jonagold, and Pink Lady. Gold Delicious and Mutsu are good, but not as tart as the last three. I suggest you visit the orchard and ask Michelle or my sister, Barb, for some taste samples. There’s always something good during the season as the varieties come and go.

      My favorite apple for cooking is the Jonathan which is available now. I also like Granny Smith. They are both excellent for pies and fried apples. My mother always used Jonathans for apple sauce. We have a customer that bakes a lot of apple cakes for charity and gifts and swears by the McIntosh for cakes. Rome are good for baked apples. Gold Delicious are also good for cooking, especially if you would like to cut the amount of sugar or sweetener you need. Today a customer said that Laura Reds are the best apples she has ever tried for apple butter. It is also good to cook using a mix of apples. Let me know if you are looking for something specific.

  9. I went there and there was no red Apples

    • Madison, we just started selling Gala apples today. They are more of a striped or multicolor apple than red. Red apples do not get ripe until later this month and September depending on what variety you want. I recommend you watch the home page of this website or click on the “Follow” button on the bottom of the right side. This will let you receive emails of my new posts whenever I update what is currently available. Here is a link to my most recent post. https://crowmountainorchard.com/2014/08/04/what-is-available-now-august-4/

  10. Do you still grow Cumberland Gap Apples? They were my All Time Favorite !!! Thank You

    • Kathy, I assume you mean Cumberland Spur apples for which my father holds the patent. It is a red delicious variety and is still being grown at the orchard. They usually get picked along with the other red delicious and aren’t sold separately.

  11. Do you still have any jonagold apples.

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