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.
Availibility
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.
Can't find it
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Search Good Food
Advertisement
