They have smooth, greenish-yellow skin, that is red on the side that gets the sun, with small yellow dots.
Inside, they have white, firm, flesh with a sweet, rich taste.
For cider. Traditionally used along with Harrison apples in the mix.
Campfield Apples were present in New Jersey by 1817, as mentioned by William Coxe of Philadelphia in his “A View of the Cultivation of Fruit Trees.”