Bramley Apples, also known as Bramley’s Seedling, is the only cooking apple to be grown all year round in Britain. This is one of the many reasons why the Bramley Apple is a staple of many pantries across the country. Whilst Bramley’s are sold throughout they year they are mainly harvested in mid-October, however they are known to become sweeter with storage which is why we are highlighting them now.
But why are Bramley apples cooking apples? Their high levels of pectin allow them to set easily so they make excellent jellies, fruit cheeses, chutneys. and mincemeat. Use Bramley Apples to help your Jams and Jellies with setting, such as with fruit that is lower in pectin such as rowanberries or rosehips. Bramley Apples have thick skins that allow them to bake well.
Did you know? The original Bramley apple tree is located in Southwell, Nottinghamshire and is part of a scheme dedicated to keeping it alive for as long as possible. The tree has been around for over 200 years and still produces Apples.
How to cook Bramley Apples
A simple, traditional British recipe involves coring the Bramley Apples and stuffing with dried fruit and baking (often complementing with custard). However, may we suggest adding spiced cinnamon butter to the recipe, a perfect seasonal treat.
However, Bramley Apples are very versatile, they are used to make apple pies, apple crumbles, apple sauce, they are particularly favoured for use in jellies and jams. Alternatively, these apples are frequently used for productions of ciders and fruit wines.
Easy Bramley Apple Pie
Ingredients
680g Bramley Apple Pie Filling
375g ready-made shortcrust pastry
1 tbsp plain flour
1 tbsp milk
1 tbsp caster sugar
½ tsp cinnamon
Instructions
Preheat the oven to 200°C (180°C fan).
Lightly grease a 20–23cm pie dish.
Roll out half the pastry on a floured surface and use it to line the pie dish. Trim the edges.
Spoon the Bramley apple pie filling into the pastry case.
Sprinkle the cinnamon over the apples.
Roll out the remaining pastry and place it over the filling.
Seal the edges by pressing with a fork or crimping with your fingers.
Cut a small slit in the centre to allow steam to escape.
Brush the top with milk and sprinkle with caster sugar.
Bake for 30–40 minutes, or until the pastry is golden brown.
Allow to cool slightly before serving.
