Cooking With British Bramley Apples

Updated on March 13, 2018
GALAXY 59 profile image

Galaxy has worked in commercial catering for over thirty years and is a committed vegetarian. She has dabbled with veganism for a while too.

British Bramley Apples.

5 stars from 1 rating of Bramley Apples.

British Bramley Apples are Best in Cooked Dishes.

British Bramley Apples.
British Bramley Apples. | Source

Bramley Apples, the Best Cooking Apples.

British Bramley apples are large slightly squat apples with a green skin and white sharp tasting flesh. They were originally cultivated in Nottinghamshire England in the early 1800's by Mary Ann Brailsford.

It is possible to eat a Bramley raw but they are so tart that it really isn't advisable. The taste and texture change completely when they are cooked. They become a lot mellower and require very little sugar. You do have to keep an eye on them as they cook as they can turn to a pulp very easily, fine for applesauce but a little too loose for a pie or crumble.

Bramley apples can be sweetened with sugar, honey, mixed spice, cinnamon or desiccated coconut. Or eaten without any sweetening at all, it is a matter of individual taste, but most people will want to sweeten them a little.

If using for a pie or crumble you can pre-cook the apple for around five minutes in a saucepan, ten minutes will give you applesauce. You can store applesauce in sterilised jars in the fridge for four weeks.

Available Year Round, but Best in Winter.

Bramley apples are readily available year round but are really at their best in the autumn and winter. When choosing your apples always check the fruit carefully, avoid any apples with bruised skin, as the flesh inside will be brown. Some apples have light red flecks on the skin, this is a normal variation and doesn't mean the fruit is bruised. Hold each apple in the palm of your hand and check them for softness, you only want to pick the ones that feel nice and firm.

They can be stored for two to three weeks, maybe longer, if kept in a cool, dark place. Wrapping them individually in tissue paper extends this period of time further.

Preparing Apples.

If you are making baked apple then simply wash the skin in hand hot water to remove any dirt. If the stalk is long and ragged then remove it. For use in all other dishes, the apples will need to be peeled and sliced. Bramley turns brown very quickly once the peel is removed, tossing them in lemon juice will stop any discolouration.

Bramley Apple Crumble

Bramley Apple Crumble in a Pyrex Dish.
Bramley Apple Crumble in a Pyrex Dish. | Source

A Healthy Choice.

Bramley apples not only taste good but are good for you too. They are very high in dietary fibre, each large apple providing 6 grams of fibre. They also contain vitamins C and A, helpful for eye health and improving lung function and are high in antioxidants and flavonoids, particularly quercetin thought to contain anti-cancer properties. Maybe the old saying ' an apple a day keeps the doctor away' has more than a few grains of truth in it.

Baked Apple, Simple but Delicious.

One of the easiest ways to cook a British Bramley apple is to stuff it and bake it whole in the oven. Getting the core out cleanly is the hardest job, I'll admit I often made a mess of things using a sharp knife to do this but now I have a metal apple corer and it has made life a lot easier for me.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Serves four, one apple each.


  • 4 British bramley apples, whole
  • 2oz dessicated coconut
  • 2oz mixed nuts, chopped
  • 4oz mixed dried fruit, soaked in applejuice
  • 4 tsp jam, any flavour
  • 1tsp cinnamon
  • honey, to taste


  1. Place the mixed dried fruit into a bowl with enough warm apple juice to cover them. Leave them to soak for around ten minutes.
  2. Wash the apples using hand hot water, then dry them using a clean cloth or kitchen paper.
  3. Using a sharp knife or an apple corer remove the core making sure you take out all of the pips.
  4. Score a line in the skin of the apple half way round to ensure it doesn't split in the oven.
  5. Combine all of the ingredients together. If the dried fruit hasn't absorbed most of the apple juice drain a little off, or the mixture might end up too runny.
  6. Place the apples in a baking dish, individual ones are good as you can take them straight to the table but you can make this in one large dish.
  7. Use the fruit and nut mixture to stuff the apples, pressing down firmly. Spoon any leftover mixture around the apples.
  8. Bake in a moderate oven 200c for around thirty minutes.

How to Serve the Baked Apples.

When the apples are cooked remove them from the oven and leave them to cool slightly. Never serve them straight from the oven as the mixture will be extremely hot! Serve with cream, ice cream or custard.

This is a vegetarian dish if you replace the honey with a little sugar to taste and serve with non-dairy ice cream then it becomes vegan. Enjoy.

Apple corer

OXO Good Grips Apple Corer
OXO Good Grips Apple Corer

This is the corer I use. It has a good sturdy handle, is easy to clean and it is very easy to remove the core from the corer with a flick of a knife. You can also use it to remove the core from pears.


© 2018 GALAXY 59


Submit a Comment

  • GALAXY 59 profile image

    GALAXY 59 12 days ago from United Kingdom

    Thanks, Linda. I love Bramleys but often forget about them for a couple of years before going back to them. I made baked stuffed apples for dessert the other day and they were delicious. Just as good as I remembered them.

  • AliciaC profile image

    Linda Crampton 13 days ago from British Columbia, Canada

    I haven't eaten or even thought of Bramley apples since my childhood. Thanks for reminding me of them. I love the thought of eating the stuffed and baked apples.

  • GALAXY 59 profile image

    GALAXY 59 2 weeks ago from United Kingdom

    Thanks for commenting Mary. So glad I was able to bring back memories of your time here in England and of eating these wonderful apples.I remember taking a bite out of one of these myself, really gives your mouth a wake-up call!

  • Blond Logic profile image

    Mary Wickison 2 weeks ago from Brazil

    I love Bramley apples! I spent many years in Nottinghamshire, and was aware they were from there so glad you mentioned it.

    They are so sharp, as you say, they are best cooked. I did try eating it raw and even now I can feel my glands welling up. LOL

    I loved making crumble and applesauce with them, and they help fill out a crumble made with other fruits.

    It is really a part of the not just the British cooking but also heritage.

    Thanks for bring back a lot of good memories.