They have dark red skin with green around the stem end.
Inside, they have crisp, pale yellow, juicy flesh, with a slightly tart taste.
The apples are ready to pick mid-September.
For cooking: baking, sauces.
Dayton Apples were called at first Co Op 21 Apples. They were developed by the PRI (Purdue-Rutgers-Illinois) cooperative apple breeding program, from a cross between PRI 123249 and PRI 1235-100 apples.