William Crump Apples
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William Crump apples are a small to medium-sized varietal, averaging 6 to 7 centimeters in diameter, and have an irregular, round, ovate, to conical shape with a thin, dark brown stem surrounded by a russeted cavity. The apple’s skin has a golden yellow-green hue and is covered in large patches of red, crimson, to orange blush with striping and striations. The skin also bears prominent and textured lenticels and is overlaid with a waxy coating, giving the fruit a matte appearance. Underneath the surface, the cream-colored to yellow flesh is fine-grained, aqueous, firm, and dense with a crisp consistency. The flesh also encases a small central core filled with dark brown, oval seeds. William Crump apples have a bright, sweet-tart flavor with acidity reminiscent of the tanginess found in pineapples. The flesh also contains fruity flavors mixed with green apple nuances, and the flavor will mellow with time when kept in storage, developing a mellow, more subtle taste.
William Crump apples are available in the late fall through winter.
William Crump apples, botanically classified as Malus domestica, are a late-season English variety belonging to the Rosaceae family. The heirloom apples are considered a classic dessert apple, first discovered in the 19th century, and are favored for their complex, sweet, and acidic flavoring. William Crump apples are known for their famous parentage, created from a cross between the cox’s orange pippin and Worcester pearmain, and the variety is commonly grown in home gardens and private orchards throughout the United Kingdom. In the modern-day, William Crump apples are a specialty cultivar that is challenging to find outside of rare apple orchards. The apples are reserved for fresh eating and are savored for their multi-layered flavoring.
William Crump apples are a good source of potassium to balance fluid levels within the body and vitamin C to strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The apples also provide vitamin E to protect cells against free radical damage, vitamin A to maintain healthy organ functioning, fiber to regulate the digestive tract, and lower amounts of calcium, iron, copper, zinc, and phosphorus.
William Crump apples have a sweet-tart flavor well suited for fresh preparations. The apples can be consumed straight, out of hand, with or without the skin, depending on preference, or they can be tossed into green salads or chopped into slaws. William Crump apples also have a crisp consistency, complementing the textures and flavors of soft cheeses on appetizer plates, or they can be used as a fresh topping over breakfast porridges, puddings, and baked goods, layered into sandwiches, or sliced and dipped into chocolate as a healthy dessert. The heirloom apples mellow in taste with extended storage, allowing new flavors to emerge, and the apples can be blended into smoothies, pressed into juices, chopped and served with nut butter, or sliced into rings and dried for extended use. William Crump apples pair well with cheeses such as cheddar, feta, brie, and gorgonzola, meats including poultry, pork, and beef, arugula, spinach, potatoes, beets, nuts such as pecans, walnuts, and almonds, vanilla, chocolate, caramel, and cinnamon. Whole, unwashed William Crump apples will keep 2 to 4 months when stored in a cool, dry, and dark place such as the refrigerator.
William Crump apples were named after horticulturist William Crump of England. Crump served as a gardener for several palaces and large estates and was most well-known for his time as head gardener at Madresfield Court, an estate near Malvern, Worcestershire. This estate features over sixty-nine acres of gardens and has belonged to the Lygon family for over 900 years. During his time as head gardener, beginning in 1883, Crump worked to improve and expand the gardens while hosting educational demonstrations and lectures for other avid fruit gardeners. Crump also bred William Crump apples and the Madresfield Court grape throughout his 40-year career at the estate. On June 20th, 1887, Crump was one of seven horticulturists to receive the Victorian Medal of Honor at Queen Victoria’s Golden Jubilee. This jubilee celebrated Queen Victoria’s 50th anniversary of her accession to the throne and was a lavish celebration featuring guests of royalty from around the world.
William Crump apples were first bred in the gardens of Madresfield Court near Malvern, Worcestershire. The variety was created from a cross between a cox’s orange pippin apple and a Worcester pearmain apple and was bred and named after English gardener William Crump. The first commercial documentation of the cultivar was in 1908 when J. Carless promoted the apple through Rowe’s Nurseries in Worcester, England. After its introduction, William Crump apples received an Award of Garden Merit through the Royal Horticultural Society the same year it was released. The variety also received a First Class Certificate in 1910 when it was exhibited by Earl Beauchamp. Throughout history, William Crump apples have been commercially cultivated on a small scale in the United Kingdom. Today the variety is localized to home gardens and private orchards in the United Kingdom. William Crump apples are also sometimes found through specialty orchards in Canada and California.
Recipes that include William Crump Apples. One is easiest, three is harder.
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