Crimson Bramley was first discovered in 1913 in Nottinghamshire making it a heirloom apple variety.
It is a sharp tasting cooking apple. The skin of the fruit is green with red patches ripening to red or crimson. The fruit is firm, coarse-textured and juicy flesh with an acidic flavour. Cooks very well.
Crimson Bramley was first discovered in 1913 in Nottinghamshire making it a heirloom apple variety.
It is a sharp tasting cooking apple. The skin of the fruit is green with red patches ripening to red or crimson. The fruit is firm, coarse-textured and juicy flesh with an acidic flavour. Cooks very well.