Cortland Apples

Cortland was bred in 1898 by Richard Wellington at the New York State Agricultural Experiment Station in Geneva, NY, and introduced commercially in 1915.

Cortland is a cross of McIntosh and Ben Davis, two of the most widely grown apples in the Northeast and Midwest at the time it was bred.

Cortland — no "u." It's named for Cortland County, New York. "Courtland" is a common misspelling, so if you've been searching for Courtland apples, this is the apple you're looking for.

It's named for Cortland County in central New York, near the Geneva experiment station where it was developed — not for its flavor, color or a person.

It's often called a heritage or classic variety rather than a strict heirloom, since it was a deliberately bred cross from an official research program, not a chance seedling — but at well over a century old, it's earned its "classic" status.

Yes — Cortland is a direct cross of McIntosh with Ben Davis, so it shares half its genetics and much of its flavor character with McIntosh.

Yes — it remains one of the more widely grown apple varieties in the United States, particularly across New York and the Northeast.

It originated in New York and remains especially associated with the state, but it's grown in orchards across the Northeast and other cool-climate apple regions.

Sweet-tart with a mild, pleasant McIntosh-family aroma — generally softer and less perfumed than straight McIntosh.

Both, in balance — it leans sweet-tart, with enough acidity to keep it from tasting flat but not sharp enough to read as a tart apple.

It's generally considered a bit milder and rounder than McIntosh, which can taste sharper and more aromatic by comparison.

A light, pleasant apple aroma in the McIntosh family — noticeably less intense than straight McIntosh.

Yes — this is Cortland's signature trait. Its flesh oxidizes much more slowly than most apples, staying white for a long time after slicing.

All apples brown when an enzyme in the flesh reacts with oxygen in the air; Cortland's flesh does this more slowly than most varieties, a trait selected for during its breeding.

Not for a while — Cortland holds its white color for a genuinely long stretch on its own, though lemon juice will extend it further for very long prep windows.

Tender-crisp and very juicy — softer than a dense modern apple like Honeycrisp, but firm enough to slice cleanly and hold up in baking.

It has a pleasant, moderate crispness — more tender than crunchy varieties like Honeycrisp or Fuji.

Deep crimson-red, often with darker striping, over a greenish-yellow background.

Snow white, and it stays that way far longer than most apples after being cut.

Medium to large, generally on the bigger side compared to McIntosh.

Yes — light russeting near the stem is common and doesn't affect flavor or eating quality.

Natural variation in how red pigment develops over the greenish-yellow background can create striping; it doesn't affect quality.

Yes — their firm-enough skin holds a coating well, and the sweet-tart flavor balances the sugar in caramel or candy coating nicely.

Yes — it's one of the more genuinely all-purpose varieties: strong for fresh eating, salads, pie, sauce and baking without being a specialist in only one.

Honeycrisp.com generally begins harvesting Cortland in mid-to-late September, shortly after early McIntosh.

It's an early-to-mid fall apple, arriving not long after the first McIntosh of the season.

Look for deep, even red coloring over the background color and firm, unblemished skin; our harvest timing reflects when the crop is ready to ship.

Refrigerate them soon after they arrive, ideally in a crisper or produce drawer, to slow moisture loss and preserve texture.

Refrigerated, Cortland typically keeps well for several weeks and, in many home fridges, comfortably into a couple of months.

Generally yes — Cortland is considered a somewhat better keeper than the more delicate McIntosh.

Yes — sliced or diced Cortland freezes well for later use in pies, sauce or baking.

Absolutely — it's an excellent fresh-eating apple, especially for anyone who prefers a milder, less tart flavor than straight McIntosh.

Often yes — with good refrigerated storage, Cortland from a mid-to-late September harvest can still be in good eating condition through the November holidays.

Yes — they hold up well to canning as pie filling, sauce, or slices, similar to how they perform in stovetop cooking.

Yes — this is Cortland's best-known use. The slow-browning flesh keeps sliced apple looking freshly cut in a fruit salad or on a tray for hours.

Yes — its mild sweet-tart flavor and slow-browning flesh have made it a traditional choice for Waldorf and other fruit salads for generations.

Very good — sliced Cortland stays white and presentable on a board for an extended period, unlike most apples.

Yes — sliced Cortland survives a morning in a lunch bag without turning brown, which makes it a favorite for school lunches.

Yes — it's a traditional New York pie apple, tender enough to bake through but firm enough to hold distinct slices rather than collapsing.

It's consistently named alongside Granny Smith, Honeycrisp and Braeburn as a go-to pie apple — less tart than Granny Smith, but with enough structure to hold its shape better than very soft varieties.

Reasonably well — better than very soft varieties, though not as firmly as Granny Smith or Rome.

It's optional; many bakers peel for a classic smooth pie filling, though the skin softens acceptably during baking if left on.

Yes — it's one of our favorite apples for apple crisp. It softens nicely under an oat topping without turning to mush, and its sweet-tart balance means you can go easy on the added sugar.

Yes to both — Cortland behaves the same way in a cobbler or crumble as it does in a crisp: it softens evenly and keeps enough structure to stay distinct under the topping.

Yes — they break down into a soft, chunky sauce with relatively little added sugar needed, thanks to their McIntosh parentage.

Usually only a little — Cortland's natural sweet-tart balance means sauces and baked dishes need less added sugar than with tarter apples.

Yes — their soft-cooking texture and balanced flavor make them a good base for apple butter.

Yes, though it's more commonly used as a fresh-eating and kitchen apple than a dedicated cider variety; it can be blended into cider for sweetness.

Yes — cut into matchsticks, Cortland adds sweet-tart crunch to slaw without browning before serving.

Sharp cheddar is the classic pairing, along with other firm, tangy cheeses that balance its sweetness.

Cortland works well on its own for pie, but many bakers blend it with a firmer, tarter apple like Granny Smith for extra structure and brightness.

Both are excellent choices. Granny Smith holds its shape more firmly and is tarter; Cortland is more tender with a milder sweet-tart balance. Many bakers blend the two.

Yes — pairing Cortland's tender sweetness with a firmer, tarter apple like Granny Smith or Northern Spy is a classic combination for depth of flavor and texture.

Empire is firmer and holds its shape more distinctly when baked; Cortland is more tender and blends slightly more into the filling, though both are good baking apples.

Yes — Cortland is one of the most commonly recommended McIntosh substitutes. It shares the same sweet-tart flavor family, but is slightly tarter, less mealy, and browns far more slowly when sliced.

Many classic Northeast varieties like McIntosh, Macoun and Northern Spy have a short season and don't ship or display as predictably as modern commercial apples, so grocery stores often carry them only briefly, if at all. Honeycrisp.com ships these varieties directly from the orchard during their season, so you're not limited to what your local store happens to stock.

No — Cortland is a cross of McIntosh and Ben Davis, so it's closely related but a distinct variety with its own flavor, texture and, notably, much slower browning.

Cortland is milder, less perfumed and browns much more slowly after cutting; McIntosh is sharper, more aromatic and browns at a normal rate.

Cortland, by a wide margin — its slow-browning flesh is specifically suited to salads and trays, while Empire browns normally.

Honeycrisp, clearly — it's a much denser, crunchier apple. Cortland is tender-crisp and juicier rather than crunchy.

Granny Smith holds its shape more firmly when baked; Cortland is more tender but still a traditional, well-regarded pie apple.

Rome — it's a very firm, dense apple often baked whole. Cortland is more tender but breaks down less than soft eating apples.

Fuji is sweeter and lower in acidity; Cortland has more balancing tartness.

McIntosh is the closest flavor match; Empire or Braeburn are reasonable substitutes when slow-browning flesh isn't essential.

Macoun is more intensely aromatic and sweet with a crisper bite; Cortland is milder and famous for its slow-browning flesh. Both share McIntosh heritage.

Gala is generally sweeter and milder with less tartness; Cortland has more balancing acidity and a firmer, juicier bite.

Both are solid pie apples. Stayman has a spicier, wine-like flavor with firmer flesh; Cortland is milder and more tender, with the advantage of not browning when prepped ahead.

Yes — Honeycrisp.com ships Cortland apples directly from the orchard during their fall season. Check current availability above.

Cortland is grown at orchards throughout the Northeast, so local availability depends on where you live and the season; Honeycrisp.com ships it directly nationwide during harvest, so you don't have to depend on a local orchard carrying it.

Order during the fall harvest window, generally mid-to-late September onward; see current availability for exact shipping dates.

Yes — several of our gift boxes and combos let you pair Cortland with other varieties.

Gift boxes suit smaller households or gifting; bulk cases make sense for baking, canning, or larger families who go through apples quickly.

Check the product listings above on this page for current stock, pack sizes and pricing.

See our shipping and general apple care information linked above for handling, storage and nutrition guidance that applies across varieties.

Yes — it's noticeably milder than sharp, tart varieties like Granny Smith or straight McIntosh.

Also yes — its balanced sweet-tart profile sits comfortably in the middle, without the intense sweetness of a Fuji or Honeycrisp.

Like most apple trees, Cortland trees benefit from a different variety flowering nearby for pollination — not a concern for buying fruit, only for growing your own tree.

Yes — its mild, broadly appealing flavor and attractive deep-red color make it a popular component in mixed gift boxes.

Cortland predates the modern marketing push behind newer club varieties like Honeycrisp; it's stayed a steady regional favorite rather than a national sensation, but remains a top-15 U.S. variety by production.

Yes — their broadly appealing mild flavor and attractive deep-red color make them a popular choice in gift boxes, and Honeycrisp.com ships them directly from the orchard.

Yes — Honeycrisp.com ships directly to any address you provide, making it easy to send Cortland apples as a gift.

Yes — like all fresh apples, Cortland is naturally gluten-free.

Yes — fresh Cortland apples are a whole plant food with no animal-derived ingredients.

Like most apples, a medium Cortland has roughly 80-95 calories, though exact values vary with fruit size.

Yes — they're a good source of fiber and vitamin C, and their moderate sweetness makes them a satisfying low-calorie snack.

Yes — most photos are stock photos giving a general idea of what the fruit looks like, not the specific apples you'll receive.