Bramley’s are the classic English cooking apple. My favourite way to cook them is baked whole.
Nestle as many as you can fit into a baking dish with a splash of water in the bottom (lid optional) and bake at around 120C for about an hour. Ideally just until they are fully soft but before they explode.
Once cold you can keep them in the fridge and add them to your breakfast or just suck the fruit off the core.
The dessert version of this involves removing the core of the apples and stuffing with cinnamon, butter, sugar, sultanas and walnuts. Serve hot or cold with cream or ice cream.
