Campfield is a very large and vigorous tree with an upright-spreading habit and average resistance to major diseases. It is cold hardy and healthy but prone to overbearing and biennialism. This variety should be well pruned and thinned. Campfield is a cider apple; it is not suitable for fresh eating.

The medium-to-large fruit ripens late, and it has a yellow skin that is blushed and striped red and dotted with white or russet lenticels. The flesh is sweet, white, and firm, and it yields a bittersweet juice, which was traditionally blended with Harrison, sometimes Graniwinkle, or used for a single-variety cider. The fruit stores well. (From WSU: Tannin (percent tannic acid): 0.17; Acid (percent malic acid): 0.23; pH: 4.38; SG: 1.055; ^oBrix 12.8.)

Campfield was probably named after a family who lived in Eastern New Jersey, which is the tree's place of origin. Along with Harrison and Graniwinkle, Campfield was one of the apples central to Newark cider production before prohibition.