We have the question about peeling apples for a pie, and the accepted answer is "depends on the apple".
I seldom make desserts involved baked apples, so I am not well versed in the baking cultivars. A seller recommended Boskoop for pies and baking in general, and I bought the apples, but I did not think of asking how thick their skin is.
Are Boskoop the type of apple which has a thick, unpleasant skin after baking, or does it have a soft skin? Also, how likely is it to fall apart if baked after peeling?