The flesh is yellowish, crisp, tender, and juicy.
When fully-ripe they are a good fresh-eating apple; when picked just before ripeness, they are still quite tart, and good for cooking. If allowed to go overripe on the tree before picking, the texture will go mealy.
The tree bears regularly every year.
Generally, the Duchess of Oldenburg Apples are used for pies and sauces.
Duchess of Oldenburg Apples originated in the Upper Volga area of Russia.
They appeared in England by 1817 and were sent from the London Horticultural Society to the Massachusetts Horticultural Society in Boston in 1835, along with Alexander Apples, Red Astrachan Apples, and Tetofsky Apples.