I like to make apple crisps with a few different apple varieties. Combine apples that hold their shape when baked (like Cortland, Granny Smith, Honeycrisp, or Gala apples) with apples that break down a little (like McIntosh or Jersey Macs). I would not recommend using apple varieties that break down on their own when making this dessert because the filling will basically be mush. Always use a few varieties (or baking apples) to create a filling with some texture.