When it comes to Öpfelchüechli, an apple variety with a high acid content is recommended, such as Belle de Boskoop. It is a winter apple which only becomes ripe after winter storage, long after the autumn harvest.
Just mix brown instead of white sugar with the cinnamon. Brown sugar tastes somewhat malty with a hint of caramel, which gives the Öpfelchüechli an additional tasty note. Great!