Crimson Crisp apples

Crimson Crisp is a deep red, very crisp apple bred to resist apple scab, a common orchard disease. That makes it popular with organic and backyard growers.

It came from a joint breeding program run by Purdue, Rutgers, and the University of Illinois, which began work on scab-resistant apples decades ago. The original cross was made in 1971.

Crimson Crisp at a glance

Also known as: Co-op 39
Origin: Purdue, Rutgers and University of Illinois breeding program
Introduced: Released in 2006
Parents: Two scab-resistant breeding selections
Skin: Deep red
Flesh: Cream, very crisp
Licensed variety: Yes, licensed brand

What Crimson Crisp tastes like

Sweet-tart and honeyed with a very crisp, breaking texture.

Sweet
Tart
Crunch
Juicy

Best ways to use Crimson Crisp

Crimson Crisp is firm enough for baking and holds its shape in pies and crisps.

Fresh eating
Excellent
Salads and cheese boards
Good
Baking and pies
Good
Sauce and apple butter
Good
Cider and juice
Good

When Crimson Crisp is in season

Harvest

Mid September

In stores

Fall through winter

Crimson Crisp keeps for several months in cold storage.

Apples like Crimson Crisp

Jonathan

The tart heirloom pie apple.

Braeburn

Spicy, tart and great in pies.

Honeycrisp

The apple that made crunch famous.

Common questions about Crimson Crisp

What does Crimson Crisp taste like?

Sweet-tart and honeyed with a very crisp, breaking texture.

Is Crimson Crisp good for baking?

Crimson Crisp is firm enough for baking and holds its shape in pies and crisps.

When is Crimson Crisp in season?

Crimson Crisp is harvested in mid September and is usually in stores fall through winter.

How should I store Crimson Crisp apples?

Crimson Crisp keeps for several months in cold storage.

Is Crimson Crisp a licensed apple?

Yes. Crimson Crisp is a managed variety, so only licensed growers can produce and sell it.