Apples are one of our most popular fruits in the UK, and this year has seen an unusually large crop. Many people are struggling to find a use for all the apples from their trees. You could give them away to friends and family or try to sell them from your doorstep. But if you would like to make something out of them, we have made a handy guide to which varieties of British apples should be used for eating, cooking or cider.

Apples Galore! What to Do


These apples are perfect for a quick and healthy snack, or a lovely fruit salad.  They boast a range of flavours so there is something for everyone, and with varied dates for harvesting, they will keep you going throughout the season.

  • Bardsey (mid-autumn)- unusually sweet.
  • Beauty of Bath (July-September)- sharp at first but sweetens over time.
  • Bloody Ploughman (mid-September)- sweet, juicy and crisp.
  • Cameo (October-May)- sweet with hints of honey and citrus.
  • Claygate Pearmain (November)- crisp, juicy, rich and sugary.
  • Cornish Aromatic (mid-October)- crisp, aromatic nut-like flavour.
  • Cornish Gilliflower (October)- clove-like.
  • Egremont Russet (September)- rich, nutty flavour, with crisp, firm and fairly juicy flesh.
  • Evelina (October-April)- sweet with a hint of acidity.
  • Flamenco (late autumn)- tart and feisty.
  • Gascoyne’s Scarlet (October)- firm and aromatic, although sharp when picked, it mellows in storage.
  • Jonagold (late autumn)- sweet and juicy.
  • Katy (early autumn)- very juicy.
  • Laxton’s Superb (October)- sweet and aromatic.
  • Pam’s Delight (October)- sweet, crisp and juicy.
  • Red Prince (April-August)- sweet tartness, with a rose aroma.
  • Ribston Pippin (late autumn)- sweet and pear-like.
  • Scrumptious (early autumn)- sweet and juicy.
  • Spartan (October-November)- sweet and acid.
  • Sunset (late September)- crisp and aromatic.


Although not the most pleasant when raw, these apples can be cooked into some of the nation’s favourites, such as apple pie, crumble and apple sauce.

  • Alfriston (October)- crisp, juicy, sugary and briskly flavoured.
  • Bramley (September)- tart but milder when cooked.
  • Dumelow’s Seedling (October)- crisp and juicy.
  • Grenadier (mid-August)- sharp.
  • King Byerd (late October)- sharp and sweet.
  • Newton Wonder (late autumn)- very tart.
  • Tickled Pink (September)- tart.


Ciders have as much variety as the apples themselves, ranging from sweet to bittersharp, and everything in between.

  • Crimson King (mid-late autumn)- sharp at first but sweetens with age.
  • Dabinett (November)- bittersweet.
  • Foxwhelp (September)- bittersharp.
  • Knobby Russet (mid-late October)- soft and creamy.


There are several apple varieties which are ideal for eating and cooking, but few can be used for eating, cooking and cider. Those apples are celebrated here:

  • Adams Pearmain (mid-September-October)- crisp, rich, juicy and sugary, with a pleasantly perfumed flavour.
  • Allington Pippin (late autumn)- mellows to sharp fruit candy, or pineapple-like flavour.
  • Ashmead’s Kernel (late October)- sweet and sharp.