They have lemon-yellow skin with white dots or some russetting, and a pinkish blush on the sides of the apples where they got a lot of sun.
Inside, they have crisp, white, finely-textured, firm, tender flesh, which is aromatic and sweet.
This apple is known by at least nine different names.
Cooking Tips
For pies, sauce. Good for baked apples, and for cider.
Better for fresh-eating after it has been in storage for a while.
History Notes
Yellow Bellflower Apples originated in Crosswicks, Burlington County, New Jersey, USA in 1742.