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The Best Apples for Baking on a white surface: Cortland, Jonagold, Honeycrisp, Braeburn, and Granny Smith Credit: Photo: Paola + Murray; Food Styling: Jessie YuChen; Design: Kitchn As cooler temperatures arrive, there’s nothing better than the smell of warm cinnamon and apples coming from the oven. The hard part is figuring out the best apple for baking. Every apple has a slightly different flavor and texture, and so some are better for eating fresh, and some are better to use in your baked goods. As a general rule, the best baking apples are the ones that keep their shape. Here are five of our favorites. Overhead photo of a Granny Smith apple on a white background Credit: Photo: Paola + Murray; Food Styling: Jessie YuChen 1. Granny Smith The Granny Smith apple is my go-to apple for any baked or cooked recipe. The tart apple helps to keep the end product from being overly sweet, and it keeps its shape beautifully when baked. Although you don’t have to, I prefer to peel my Granny Sm...