A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh is white, juicy and acidic and when boiled it turns into a frothy pulp making it what many consider the best cooking apple of all.
Available all year round but Bramley apples really come into their own from December until March.
Choose the best
Choose unblemished apples with no bruising or marks on the skin. Squeeze gently to make sure they are firm.
Peel and slice then squeeze lemon over the cut edges to prevent them turning brown if you’re not using immediately. Add sugar if you like for extra sweetness.
Keep for up to a week in a cool, dry, dark storage area.
Ideal for stuffing and baking whole. To make apple sauce, slice apples and stew with sugar and lemon juice in a saucepan.
Try apple or pear.