Best apple variety for soft apples?

Most apples are sold as being crunchy but there are some varieties that may suit. There's Maxton which prefers a wet climate and is described as being sweet, juicy, soft and nutty. Beauty of Bath is a soft apple but unfortunately has poor keeping qualities and very shortly becomes woolly. George Cave soon turns soft with keeping as does Ellison's Orange and Lynn's Pippin, all three having similarities to a cox. James Grieve, which originates from Scotland, has flesh that becomes soft and Juicy. We had a James Grieve crossed with a Bismarck that was a super dual purpose apple. Egrement Russett goes softer and has an improved nutty flavour with keeping but has a special flavour of it's own - I find it's a lovely dessert apple at Christmas time. There's also a new apple out called Rubens which is described as being soft like a pear.

Not sure about the Rubens but most fruit tree nurseries stock all of the apples I have mentioned. You can also do a google search for apple trees from your particularly county which will list the best trees to grow where you are and their properties.

Golden Noble has yellow soft flesh, a late flowerer. The fruit last until Jan.

Others include 'Lord Lambourne' and my favourite of this type 'Crispin'.

An old fashioned variety worth trying is 'Lane's Prince Albert'

My hands down favorite apples are Cortland. Being toothless, crunchiness is a definite detracting element in my enjoyment of the fruit.

You can make applesauce out of any apples, but if you have a choice, go with soft apples. They'll cook down faster, and get you out of the kitchen sooner. For the best flavor, opt for a mix of apple varieties.

These are some of the best apples to use for applesauce. Put them to the test, and you're sure to agree:

Braeburn

Cortland

Crispin (Mutsu)

McIntosh

Fuji

Golden Delicious

Gravenstein

Liberty

Jonamac

Ida Red

Rome