The Keswick Codlin is an old English apple. According to the National Fruit collection, it was discovered on a heap of rubbish at Gleaston Castle near Ulverston, Lancashire. The origin of this traditional variety dates back to 1793. Later, a local nurseryman from Cumbria, John Sander, named it the Keswick Codlin, introduced the variety and started to propagate it in the Keswick district. It became one of the most popular cooking apples in Victorian England. It was widely grown and available until 1930; however after that, it lost its popularity and it is little seen these days. It is considered perfect for cooking however, it is difficult to store. Keswick Codlin apples can be pickled in autumn, from late August through September. Its shape is quite squashed, and is pale green-yellow in colour.

Keswick Codlin is a sweet apple so it can be eaten straight from the tree. When used as a cooking apple, it cooks to a juicy cream froth. It is excellent for pies, crumble and sauce, and is also recommended for jellies.