Get Fresh & Fruity Apples Bramley Free Shipping Fresh Fruits Class 1 - Great Britain 2018 United Kingdom Alton

Get Fresh & Fruity Apples Bramley

Class 1 - Great Britain

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Bramley apple

Pronounce it: bram-lee app-el

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.

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.

Bramley apple recipes

Bramley apple


Recipes using Bramley apple

Main course

Light meals & snacks

Starters & nibbles


Cakes and baking


See all recipes using Bramley apple

Buyer's guide

Bramleys are sold throughout the year, but are harvested in mid-October. They become sweeter with storage.


Bramleys contain a high level of pectin, so set easily and make excellent jellies, fruit cheeses, chutneys and mincemeat. Use when cooking with fruit thats lower in pectin such as in rowanberries or rosehips to help them set. Bramleys thick skins also mean they bake well. Core and stuff with dried fruit, spiced cinnamon butter or a frangipane mixture.

Once cooked, Bramleys quickly break down, so use them in puréed dishes such as apple sauce, apple Charlotte, ice cream and mousse. Bake with raspberries, blackberries, quince or pear, or flavour with cloves or cinnamon. Alternatively, use their acidity to cut through the sweetness of root vegetable soups made with beetroot, carrot or parsnip; or lighten a sausage meat stuffing for roast goose or turkey by mixing in their roughly grated flesh.



Bramley Article by Sybil Kapoor