Apple Question (visiting from Kitchens Forum)
I recently received a baked apple-type recipe from a German friend. She specified "Boskop" apples, and specifically ruled out using Granny Smiths--with no explanation for why she preferred the one variety over the other.
I've never seen Boskops, but I've read that they are an old Dutch variety. I haven't found any information about what readily available American varieties would be good substitutes for the Boskops in baking, and I'd appreciate your advice.