Bramley's, or "Bramley" produces a vigorous, spreading tree that is highly resistant to apple scab. It is a heavy and regular cropper, ripening in early to mid-October in upstate NY, and it is also a partial tip bearer. As a triploid Bramley should not be used as a pollenizer, and it will require two diploid trees for full fertility. Although it is hardy to zone 4, the buds and blossoms are rather frost susceptible and it will have greater success when cultivated in zones 5 and higher.

In 1809 a young woman named Mary Brailford planted a handful of apple seeds, one of which thrived and grew into the first Bramley tree. The fruit produced by this tree was a huge, flattish green apple streaked with red, which by 1900 had become a favorite culinary apple in Britain and Ireland. The thick skin gives way to firm, juicy, creamy yellow flesh. In contrast to Calville Blanc (the culinary apple of France), Bramley is valued for the melting, binding quality of its flesh when cooked down. The resulting pulp is fluffy and light, and it has an outstanding tangy flavor. Although the juice is somewhat one dimensional, the high acid content also lends itself to cider blending. Bramley stores well, but it does tend to develop an unappealing greasy skin quite quickly. (From WSU: Tannin (percent tannic acid): 0.09; Acid (percent malic acid): 0.11; pH: 3.12; SG: 1.045; ^oBrix 11.2.)

The original tree that Mary planted was blown over by a storm in the early 1900s, but fortunately a branch took root and survived. The tree can be seen at 75 Church Street, Southwell, Nottingham, where an annual Bramley Apple Festival is celebrated every October. Bramley apples from County Armagh in Ireland have been granted Protected Geographical Indication status within the European Union.