DescriptionRaised in the late 1700s by Richard DuMellor, farmer of Shackerstone near Ashby-de-la Zouche, this became one of the premier Victorian cooking varieties long before Bramleys Seedling came to prominence. Cooks to a sharp, strongly flavoured pale cream puree. Its creamy texture, and brisk flavour make it far superior to Bramley, both for mincemeat, and as one of the best baking apples of all. Attractive blossom and greater frost resistance to frost than Bramley.
For help with choosing the correct rootstock for your needs, please click here A Guide to Rootstocks
For help with choosing the correct size and shape, please click here A Guide to Fruit Tree Shapes