Holds its shape well when cooked, which makes it good for pies. This same characteristic, however, means it’s not good for sauces, as it won’t collapse into a purée without being bludgeoned.
This apple sweetens as it stores, but flesh also becomes quite light, almost powdery.
This late-Victorian apple was a cross between Cox’s Orange Pippin, and Peasgood Nonsuch. It was developed in Berkshire, England prior to 1890 by Charles Ross, who was gardener at Welford Park from 1860-1908. It was originally named the “Thomas Andrew Knight” apple, in honour of the president of the Royal Horticultural Society at the time. Exhibited in 1890. It got an Award of Merit in 1899, and the name was changed to Charles Ross to honour the gardener.