u003cmeta charset=u0022utf-8u0022/u003eGreat question! I used Ambrosia apples, but you could pick any apple that will hold up to baking, like Honeycrisp or even Granny Smith. I suggest avoiding Macintosh or softer apples that might turn mushy when baking. Red Delicious can end up grainy when baking, so I'd enjoy them raw instead.