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It's crunch time! Delicious Bramley apple recipes

Full of flavour and so versatile, serve them up some tasty apple treats with our simple and easy-to-follow creations

Bramley apples are bursting with goodness and what nicer way to enjoy them than baked in a pie or a cake, with tempting ingredients for a sweet treat.

And Bramley apples are perfect for cooking with as they retain their distinctive tangy flavour as well as being light and moist in consistency. We have five mouth-watering Bramley apples recipes for you to try. And you can share a picture of your Bramley pud or share a cooking tip at #LoveBramley.


100g dried cranberries

Zest and juice of 1 orange

3 heaped tbsp redcurrant/

cranberry jelly

2 tbsp honey

1 tsp mixed spice

8 dates, pitted and chopped

30g flaked almonds

30g oats

4 Bramley apples

2 tbsp honey


Place the orange juice and zest in a small saucepan and warm through. Add the cranberries and remove from the heat and tip into a large bowl. Leave for 20 minutes, allowing all the juice to be absorbed by the cranberries.

In the same pan add the cranberry jelly, honey and mixed spice. Warm through allowing the cranberry jelly to melt.

Add the chopped dates, almond and oats along with the soaked cranberries and any unabsorbed juice. Mix everything together and set to one side.

Preheat the oven to 200C. Use an apple corer to remove the core of the flesh creating a little hole in the middle of the apples. Place the apples in a baking tray then divide the cranberry and almond mixture between the apples, filling the middle and letting it over spill slightly.

Place in the oven and bake for 20 minutes then remove from the oven and drizzle with a little honey.


4 large Bramley cooking apples

4 tbsp olive oil

zest and juice of 1 large lemon

175g unrefined castor sugar

2 pinches ground cinnamon

115g cold unsalted butter

225g plain flour

140g castor sugar

25g porridge oats


Preheat the oven to 200°C, Gas Mark 6. Peel and core the apples and cut into large chunks.

Heat the oil in a saucepan, add the lemon zest and juice, 175g sugar, cinnamon and then add the apples. Cook for five minutes to soften slightly.

Tip into a large baking dish say 20cm square, roughly.

Place the cold butter and flour into a food processor and blitz until you have fine breadcrumbs. Tip into a bowl and stir through the sugar, carefully. Spoon over the top of the stewed apples and sprinkle over the oats.

Bake in the pre heated oven for 30-40 minutes or until well browned. Serve with custard or ice cream.


1 (400g) can coconut milk

100g caster sugar

4 cardamom pods, split

4 Bramley apples, halved

and cored

pistachio nuts and

pomegranate seeds to serve


Place the coconut milk, sugar and cardamom pods in a pan and gently bring to the boil, stirring until the sugar dissolves.

Set to one side to allow the cardamom to infuse with the milk.

Preheat the oven to 180°C/Fan, 160°C/350°F/Gas Mark 4.

Place the Bramley apples cut side down in an ovenproof dish, pour over the coconut milk, cover the dish with foil and oven bake for 25-30 minutes or until the apples are tender.

Cool then chill.

Serve the apples in small bowls with chopped pistachios or pomegranate seeds to decorate.


75g golden granulated sugar, plus 1tsp extra

1tsp mixed spice

1tbsp plain white flour, plus a

little extra for rolling out

Grated rind and juice of 1 orange

650g Bramley apples

150g blackberries

350g sweet shortcrust pastry

1 medium egg, beaten


Preheat the oven to 200°C (180°C fan oven) gas mark 6. Mix together the sugar, spice, flour and orange zest.

Peel and core the apples, then cut into thick slices. Put in a bowl and pour over the orange juice.

Put half the apple slices and blackberries in the base of a 20cm pie dish and sprinkle with half the sugar mixture. Add the remaining apples and blackberries, then cover with the remaining sugar mixture and pour over any orange juice left in the bowl.

Cut off 25g pastry and roll out on a lightly floured board into a thin 1.25cm strip - you can do this in two or three pieces if you like. Dampen the edge of the pie dish with a little water then put the thin strip of pastry along the edge. Roll out the remaining pastry to make a round to fit the top of the pie. Dampen the thin pastry strip with water, then lift up the pie top using the rolling pin and cover the pie. Trim any excess pastry from the edge. Use the prongs of a fork to seal the pastry edges together.

Brush the whole of the pie with beaten egg, sprinkle over one teaspoon of granulated sugar, then cut two holes in the top. Bake in the preheated oven for 15 minutes then reduce oven temperature to 180°C (160°C fan oven) gas mark four and continue to cook for 30 minutes or until the pastry is golden brown.

Cool for five minutes, then serve warm with cream, custard or ice cream.


175g unsalted butter

175g caster sugar

675g Bramley apples, cored

and sliced

3 large eggs, beaten

200g plain flour

2 tsp baking powder

150g pot soured cream


50g unsalted butter

50g soft brown sugar

1 tsp ground cinnamon

75g plain flour

50g toasted flaked almonds


Preheat the oven to 180°C/Fan 160°C/350°F/Gas Mark 4. Lightly oil and line a 20cm spring form tin with baking parchment. Melt 25g of the butter and sugar together in a large frying pan.

Add the Bramley apple slices and sauté for three to four minutes or until the apples are tender. Leave to cool.

Make the crumble topping, melt the butter and stir in remaining ingredients.

Cream the butter and sugar together until light and fluffy then gradually add the eggs beating well between additions. Sift over the flour and baking powder then gently fold into the mixture with the soured cream.

Spoon two thirds of the cake mixture over the base of the tin, scatter over a third of the crumble mixture and top with the remaining cake mixture. Finally, scatter over the Bramley apples and remaining crumble mixture. Bake for one hour and 15 minutes. Cool in the tin for 10 minutes before transferring to a plate. Serve warm in wedges with more sour cream if desired.

Recipes supplied courtesy of

Belfast Telegraph


From Belfast Telegraph