Bramley apple
|bram-lee app-el|
Try the Good Food app - subscribe todayThese large green cooking apples are delicious stuffed or stewed to make apple sauce. Find out when Bramley apples are in season and how to prepare them.
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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.
Availability
Available all year round but Bramley apples really come into their own from December until March.
Learn how to grow your own apples from the experts at Gardeners’ World.
Choose the best
Choose unblemished apples with no bruising or marks on the skin. Squeeze gently to make sure they are firm.
Prepare it
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.
Store it
Keep for up to a week in a cool, dry, dark storage area.
Cook it
Ideal for stuffing and baking whole. To make apple sauce, slice apples and stew with sugar and lemon juice in a saucepan.
Alternatives
Try apple or pear.
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