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.
For pies, sauce. Good for baked apples, and for cider.
Better for fresh-eating after it has been in storage for a while.
Yellow Bellflower Apples originated in Crosswicks, Burlington County, New Jersey, USA in 1742.