An early-season, pale yellow all-purpose apple, flushed blushed and striped with red, with tender crumbly, creamy flesh. It is delicious to eat raw or cooked. It was raised by James Grieve in Edinburgh and introduced by Dickson's, the nursery where he was manager, winning the Royal Horticultural Society Award of Merit in 1897 and the Royal Horticultural Society First Class Certificate in 1906. Unpopular with supermarket buyers because it bruises easily but it will actually keep until Christmas. This early-season variety is harvested from early to mid-September in South-East England. It retains its shape on cooking, making it good for pies and tarts.