A medium to large apple with a thick, brownish russet skin and sweet, slightly acidic flesh with a grainy texture. It probably arose in Normandy and has been known since the 1771. It was introduced into the United States in the early 1800s and received the Royal Horticultural Society Award of Merit in 1901. It retains its shape when cooked and can make a good stiff purée but becomes a lovely eating apple when stored. This late-season variety is harvested from mid-October in South-East England and is at is best from November to March.
