Crimson Crisp

Why you should be excited

Crimson Crisp is a high quality fresh-eating apple developed in the 1970s by a notably successful U.S. university cooperative breeding program.

The story of Crimson Crisp:

Developed by the same university breeding program that came up with Pristine, GoldRush and many others (the 75-year-plus PRI ’co-op’ of Purdue, Rutgers and Illinois universities), Crimson Crisp shares more than just history with these other varieties.

It also shares immunity to apple scab and susceptibility to powdery mildew. That good news-bad news is shifted firmly into ‘good’ territory when we consider other key attributes: principally, that Crimson Crisp has very good eating quality, with notable crispness (as the name suggests) and a good balance of sugars and acid.

In addition, it’s a pretty red apple and a good keeper.

Methinks folks will be able to live with a bit of mildew, given all those positives.

Crimson Crisp Facts

Its origins

Bred in New Jersey, USA, in 1971.

Flavour, aroma, texture

Crisp and sweet, with a nice balancing acidity.

Appearance

A pretty, medium-sized, round, red apple.

When they’re available

Mid-season (in our orchard, we expect early September).

Quality for fresh eating

Very good.

Quality for cooking

Mainly used for fresh eating.

Quality for cider

Ditto.

Keeping ability

Very good (at least 3 months if kept refrigerated).