We've all been there, and Braeburn apples often come to the rescue with their crisp texture and balanced flavor (a cultivar of Malus domestica first discovered in New Zealand, prized for its sweet-tart balance).
We've compiled a list of seven fantastic substitutes that will refresh your recipes. Through trial and taste, we've found alternatives that pack the same punch as Braeburn apples.
Let's shake things up and explore these delicious options!
7 Easy Substitutes for Braeburn Apples
While Braeburn apples are delicious, they can sometimes be hard to find or a bit expensive. Luckily, there are plenty of alternatives that offer the same crunch and flavor.
Here are seven easy substitutes for Braeburn apples:
| Substitute | Taste | Texture | Ratio | Suitable Dish |
| Granny Smith | Tart | Firm | 1:1 | Salads, pies, and crisps |
| Fuji | Sweet | Crisp | 1:1 | Snacks, salads, and baking |
| Honeycrisp | Sweet | Crunchy | 1:1 | Snacks, salads, and baking |
| Golden Delicious | Sweet | Soft | 1:1 | Salads, sandwiches, and baking |
| McIntosh | Sweet-Tart | Soft | 1:1 | Salads, sandwiches, and baking |
| Pink Lady | Sweet-Tart | Crisp | 1:1 | Salads, snacks, and baking |
| Gala | Sweet | Crunchy | 1:1 | Snacks, salads, and baking |
1 - Granny Smith Apples
Granny Smiths are our go-to for tartness. They bring a zesty bite that's perfect for balancing sweet desserts.
These green gems stay firmer longer (high in pectin and acidity), making them ideal for baking.
Their puckering sourness can beautifully counter rich fillings in pies. We've crafted some amazing dishes using them, and the results were always pleasant.
We suggest replacing Braeburns with Granny Smiths in a 1:1 ratio. Your apple pie will come out with a nice tang.
Give it a try, and you'll love the crisp zest they add in apple-forward Instant Pot oatmeal for weekday breakfasts.
2 - Fuji Apples
Next, you'll love Fuji apples. They're not only sweet but have a fantastic crunch.
Their juicy, firm texture works wonders in pies and salads alike, especially in farro salad with apples for hearty texture.
We find Fuji apples to be superb in our apple crisps. They hold their shape and don't turn mushy.
They also bring a unique combination of sweetness and slight floral notes (honeyed sweetness with a faint rose-like aroma).
If you want a sweeter option with a similar crunch to Braeburns, go for Fujis. Use a 1:1 ratio to keep things simple.
For more substitutes, check out this Fuji apple substitutes guide.
3 - Honeycrisp Apples
The Honeycrisp apples are the gold standard for baking. Their firm, juicy flesh ensures your pie remains perfectly textured.
And they're seriously sweet (noted for high soluble sugar levels).
They offer a nice crunch with each bite (thanks to a coarse cell structure that holds juice). Using them in apple pies is a useful; your filling won't turn mushy.
We recommend a 1:1 swap with Braeburns. A sprinkle of cinnamon really brings out their natural sweetness.
If you want more ideas, check out these Honeycrisp apple substitutes.
4 - Golden Delicious Apples
Golden Delicious are your best bet for a sweet, mellow flavor. They're not as tart as Granny Smiths but offer a honeyed taste that's perfect for desserts and salads.
We love using Golden Delicious in our apple crisps. They hold their shape well without turning mushy.
The soft flesh adds a nice texture (fine-grained, tender flesh with low acidity).
For a similar experience to Braeburn apples, swap them 1:1 with Golden Delicious. Sprinkle some cinnamon and sugar.
Your pie is ready to impress! Try pairing it with sides to elevate burger meals.
5 - McIntosh Apples
McIntosh apples bring a tart-sweet balance that's hard to beat. Their soft texture means they break down more when cooked (thanks to their tender, thin-skinned flesh), which is perfect for sauces and butters.
We love the unique flavor they add to our baked goods. They're ideal for recipes where a bit of mushy texture is welcome.
For baking, we recommend using a 1:1 ratio. They might not hold their shape in pies, but the taste is worth it.
Toss them with a bit of cinnamon and sugar, and they'll improve your dish.
6 - Pink Lady Apples
When we need apples with a perfect balance of sweet and tart, we reach for Pink Lady apples.
They're incredibly crisp, adding a great crunch to our pies (with dense, coarse cells that snap cleanly). The flavor has this unique mix of sweetness and slight tartness, which makes them stand out.
Pink Lady apples hold their shape well when baked, making sure your pie's texture stays spot on.
For more alternatives, check out pink peppercorn substitutes for seasoning dishes.
Toss some in your next recipe, and you'll love the results!
7 - Gala Apples
Gala apples are a solid choice for those who prefer their apples on the sweeter side. They bring a mild sweetness and a crisp texture (delicate floral sweetness and a thin skin).
Perfect for salads, they don't overpower other ingredients.
In pies, they maintain their shape and offer a subtle, balanced flavor. We love using them in our quick apple crumbles.
The sweetness means you can cut back on added sugar.
Use them as a 1:1 substitute for Braeburns in any recipe. Your desserts will turn out great with Gala apples.
For more details, here's a flavorful Gala apple substitutes guide.
Frequently Asked Questions
Yes, Granny Smith apples work well as a substitute for Braeburn apples. They're tart and firm, making them perfect for baking, though they're a bit more acidic than Braeburns.
Fuji apples are sweet and crisp, with a slightly denser texture compared to Braeburns. They're a good alternative in salads or baked goods when you need a sweet and crunchy option.
Honeycrisp apples are a great substitute due to their balance of sweetness and tartness, similar to Braeburns. They're especially good in pies, crisps, and fresh salads.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
