As bramleys are cookers makes more sense to cook them now and then when you need them you just add them to the pie or crumble - they'll take up less space that way too.

According to my Will It Freeze book, you freeze them sliced -usually peeled, cored and sliced up and to stop them browning before you blanch while you're still peeling and slicing, drop into cold water with salt added (half an oz of salt to 2 pints of water). When you've finished peeling and slicing them all, rinse under the tap and blanch in boiling water for 30-60 seconds. Strain and cool immediately under running cold tap, drain and dry gently on kitchen paper. Freeze on open trays, not touching, then pack into containers once frozen.
Other ways to freeze include pureeing first, and the other option is baked apples - cook these as usual in the oven till tender but still firm and when cold, open freeze. Once frozen pack into containers with some baking parchment between each apple to stop them touching one another.

I put one in the freezer to try. When it was removed, it when soggy, wrinkled and ready for the compost heap, so cooking them seems the best bet.

I certainly wouldn't freeze them whole...

Thanks for your advice. I would prefer to eat them whole because there is no work and it is more nutritious.
Question for Bamboo: do you think I can bake them without coring and peeling them first (I know this is probably common sense), before freezing?

Only fresh apples can be eaten whole Jensen. An elderly lady in our village who has too many apples follows Bamboo's method but to me they taste salty. Peel core, slice and cook and then you have a product that will keep for months. I do the same with victoria plums.

Well I don't know about everyone else, but I never peel apples I'm going to bake anyway - usual procedure is to core, and then score a single line round the centre of the fruit horizontally which joins up, just through the skin, and then place in the dish. And the centre gets filled with various things such as honey, sultanas, whatever your choice is. But the thing that strikes me about freezing them after their cooked this way is, why would you bother, frankly? I mean, they must take forever to defrost once you want to use them, and then what - stick them in the oven to heat through? If they're bramleys, won't they completely disintegrate? Not sure I'd bother with that.

My advice to you, Jensen, is to take the time to do the work in slicing them now and freeze. Personally, I'd use half lemon juice and half water to drop them into till I'd finished the lot, not salt, because I hate salt and would certainly detect it, no matter how well the fruit's been rinsed. Let's face it, done properly now in, what, an hour to prepare the fruit, then a few hours open freezing and transferring to containers, stashed in the freezer, all you've got to do when you want to use them is pour them out, as many or as few as you need for whatever purpose you want. Not necessary to peel either - I tend to leave the peels on for roughage and vitamin content, but then, of course, you'd have to wash them all thoroughly instead. The art of freezing is about taking the time in the first place - and saving lots of time later, at the point of use.
In the end, it's up to you though, of course.

I agree about not peeling apples I am going to bake from fresh. Frozen I've always peeled but as with anything it is each to their own.