Annie Elizabeth

Annie Elizabeth is a classic English cooking apple producing large, pale green fruit with a sharp, acidic flavour that cooks down to a smooth, well-balanced purée.

It is one of the most reliable traditional cooker apples, valued for its heavy cropping and excellent culinary performance.

Features

• Large cooking apple with pale green skin often flushed red
• Sharp, acidic flesh ideal for pies, crumbles, and sauces
• Breaks down well to a smooth purée when cooked
• Also suitable for juice due to strong, clean acidity
• Heavy and reliable cropping
• Vigorous, spreading growth habit
• Traditional and dependable orchard variety

Origins / Notes

A 19th-century English cooking apple believed to have originated in the West Midlands and introduced into wider cultivation in the late 1800s. It became widely grown due to its reliable yields and strong performance in the kitchen.

Disease Resistance

Generally regarded as a hardy traditional cooking apple with good field resilience under standard orchard conditions.

Pollination Season

Mid-season

Harvesting Season

Mid to late season, typically September to October.

Storage

Stores for around 1–2 months. Best used through autumn while acidity is at its brightest and cooking quality is at its peak.

Need help choosing your Rootstock?

Please refer to our Rootstock Guide in the first instance.

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You might want to have a read of our Guide - How to Choose the Right Apple Tree - that gives an overview of all the decisions you'll need to make and tips on how to make them.