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Using Up an Apple Glut

By: Anna Hinds BA (hons) - Updated: 27 Sep 2012 | comments*Discuss
 
Using Up An Apple Glut

Got an apple glut? Lucky you! Here are some ideas and recipes for making the most of your apples in their short season.

Preserving Apples

Here are some ideas for preserving your apple glut:

Make Apple Jelly from Bramley, Crab, or other cooking apples. (See Preserving Apples and Pears – left.)

Make apple pie filling: Peel, core and chop your apples. Toss them in lemon juice, then freeze in bags ready to make apple pies (keep some shortcrust pastry in the freezer, and you’re ready to go).

Oven-dry slices of apples: Core and slice apples into rings, putting them into a solution of water and lemon juice for five minutes. Dry and spread the rings on wire racks, and put into an oven at 140 degrees. Bake for 15 minutes, turn if necessary, and bake for another 15, before switching off the oven and leaving the apples in there overnight to finish drying. Remove and keep in an airtight tin – they make a good snack.

Make homemade mincemeat with grated apple, sherry, raisins and dried peel: It will keep in sterilised jars until Christmas.

Make your own Apple and Vanilla schnapps: see our article about making fruit schnapps – using cored, chopped apples and a real vanilla pod.

Making Apple Chutney or Sauce

Apple chutney is an old favourite for those with an apple glut: the fruit provides the necessary sweetness to a pickle that’s laced with cloves and allspice. For a recipe, look up Margeurite Paten’s book ‘Basic Basics’. You can also use apples in jam (try combining them with strawberries, blackberries, or elderberries) or jelly (add mint or rosemary to make a herb jelly for serving with roast meats).

What about tomato ketchup? You can make a fruity ketchup using apples combined with tomatoes. It’s not as strange as it first sounds – think brown sauce crossed with Heinz. Skye Gyngell offers a recipe that contains 1lb apples for every 2lb tomatoes for a sweet, long-keeping result.

Apple and Blackberry Crumble

For 4 people, you will need:

  • 4 medium-large apples, preferably cooking apples
  • 2tbsp brown sugar
  • 1 generous handful blackberries.
  • 6oz plain flour
  • 2oz demerara sugar
  • 2oz good butter

First, peel, core and chop the apples into medium slices. Take a large, ovenproof dish, and spread the apples in it. Sprinkle over the sugar and blackberries, tossing gently to combine everything. Put aside while you make the crumble (the fruit will begin to brown, but it doesn’t matter) and preheat the oven to 160 degrees C.

Put the flour and sugar into a generous bowl, and cut in the butter. Using your fingers, rub the mixture until it looks like coarse porridge oats – you don’t want to rub the butter too much, as big lumps will make nice crunchy bits. You can also add some chopped nuts at this point – almonds are great with apple. Sprinkle the crumble loosely over the apple, and press very lightly to even the surface. Bake for about 30 minutes or until golden on top. Serve with custard!

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