I usually use a combo of granny smith and whatever else looks good when I'm shopping.  I love the tartness of the granny smith, but yes, it does not really break down when it cooks, so it's always going to be firm.  If you mix you get the nice texture of firm and mushy together, plus that nice tartness.

I love Granny Smith ; I really dig the tartness.  I see a lot of recipes recommend Romes for baking, but I have to say I don't love them.

Thank You

Depends on what you want your final result to be

I love to use cortland or macintosh in baked goods, but they can become mushy if overcooked and will make a pie VERY drippy if not careful.  I also have used jonagold.

Granny smiths are fine to use, but take longer to cook, are more tart, and more dry.

Golden delicious are good too - tarter than a mac/cortland but not as tart as granny smith.

You can Google for guides, here's one:

http://www.womansday.com/food-recipes/dessert-recipes/wds-guide-to-baking-apples-111508

Adrienne

We usually use Golden Delicious.

So I made an apple crisp last night.  Good, but it took an extra 15 minutes in the oven, I'm guessing because of the apples I used.  Here's a dumb question:  What are considered good baking apples?