This has been a favorite since my children were todders many years ago. I think the original recipe came from an add for B.C. apples but I have modified it several times over the years. The original recipe called for white flour, brown sugar, and peeled apples; but I now use whole wheat flour, have reduced the amount of sugar by substituting half of it with Splenda, and leave the peel on the apples. You could use any variety of apples but we like the tartness of Granny Smith.