Cooking apples- ideas please lovely mumsnetters

[PandaChopChop]

I have hundreds off a beautiful tree in the garden that is shedding onto the lawn every day.
Besides offloading onto various relatives, neighbours and friends, and multiple crumbles (I think it's going to turn into a Crumble Olympics)- what would you do with them? I've already chopped a load and stuffed in the limited space in the freezer.

I'm not a fantastic cook but I get along. We'll eat anything!

This apple cake is perfect for windfall apples. I also puree and use to make fruit leather which lasts for ages.

www.nigella.com/recipes/guests/spiced-apple-cake

Make some apple sauce for an accompaniment with pulled pork or roast pork.
Make your Christmas cake and Christmas pudding now. Perhaps make extra for presents.
Sausage rolls https://www.ocado.com/webshop/recipe/pork-and-bramley-apple-sausage-roll/17582?srsltid=AfmBOopaSQMI67THEU5GVGGmDTNvPol-8PWcOutohR5qvVqdK81_KmhV This recipe freezes well

Apple & Sage jelly or Apple & Thyme jelly as an alternative to Apple Sauce.

Won't get rid of many but they are nice in a sausage tray bake with onions. You can also grate them into mince pork and make burgers/meatballs.

This is a childhood dessert but one I still absolutely adore - apple snow. Basically stewed, pureed or chopped cooked apple folded into whipped egg whites and lightly sweetened.

I was surprised to find that a Bramley apple that I kept in the kitchen for months through the winter, from sheer indolence, was as sweet as an eating apple the following Spring. It changed from dark green to yellow. Apart from that, I very much like apples in savoury dishes.

Apple pie
Apple Chutney, it's so easy to do, no setting points like jam, just cook until the right texture and jar.
I haven't tried it but apple cider vinegar looks easy to make at home.

When I was young and there were no freezers, my parents used to store them in a slatted cupboard in the outside store, check them every week for any going off and they kept us in apples all winter.

I’ll have some please!

I got loads from someone recently and made crumbles, apple jam and juiced loads and froze it for Christmas.

Thankyou!!! I've made my first ever crumble yesterday and offloaded most onto my DM and DGM. Brilliant suggestions for the next lot I pick up.
Particularly loving the idea of making Christmas pudding/cake and chutney/apple sauce.
Christmas is going to be very cheap this year- does anyone have a decent recipe for Christmas pud? (One that a novice can make 🫠) @Forgottenmyphone ?

I made apple butter a few years ago which was great. Very easy in the slow cooker and lovely to have on toast for a few months

https://www.mybakingaddiction.com/crock-pot-slow-cooker-apple-butter-recipe/#wprm-recipe-container-29511

For Christmas pudding I love Nigel slater's. It's much lighter than a regular Christmas pud.

https://www.theguardian.com/lifeandstyle/2005/dec/11/foodanddrink?CMP=ShareiOSAppp_Other

I make nigellas sweet mince for our mince pies at Christmas. I usually end up with a few jars so also use it to make this Mary Berry cake.

Apple Amber
Apple crumble (blackberries make it more interesting)
Eve's pudding
Apple pie
Apple flan
Apple puree (frozen for pork)
Baked apples
Pork with Apple, (diced pork, onions, Apple, stock, tarragon, mushrooms, cream
Borrow an apple press for juice

Give as many away as possible. I have had little success trying to store them over winter and frankly they become tedious beyond October. It seems very early for them.

Love an apple cake, but it will only use up a couple.

A nice spicy apple chutney? That uses up loads.

You can also chop a cooking apple into any recipe that starts off by sautéing onions / garlic / celery / carrot / pepper sort of thing. I have often done this when short of onions.

I made spiced apple jam once. There was so much that my entire family get ashen faced at the memory.

Apple butter is a great shout. Lovely with savoury foods too like cheese or cold meat.

Apple jelly is delicious though it’s a bit of a faff, Makes a beautiful present because it has a gorgeous blush jewel-like colour and it’s delicious!

I make a good lot of apple crumble/apple pie filling each year and bottle it in a water bath (as I do with the butter and jelly) so it can last a year or more in the pantry.

This book is brilliant if you’re interested in bottling/canning: Ball Preserving Recipe Book

Your freezer is your friend here.

Peel, dice and cook down and freeze into measured portions. Once frozen, remove from your container and store together in a plastic bag. Use the container for the next lot.

Then you can pull out later and do your crumbles, pies, chutneys etc when the weather is better for it.

I used to make lots of small jars of mint jelly. They keep for a year and also make great presents. You can also use other herbs instead.

The good thing about making chutney now and storing it in sterilised jars with screwtop lids is that you can keep it in a dark coolish cupboard or similar space, rather than the freezer or fridge. The large amount of vinegar, salt, sugar and spice keeps it in good nick for ages - many months, and (in this house, anyway) years if necessary. It actually does need a few weeks to mature before it's ready to eat. I used to make a large quantity when we had an apple tree. I miss that tree.

I'll see if I can post a photo of the recipe I used to use, which was simple and also easy to scale up. I can't find an online version.

Here we go. Hope this is legible.

I have cooking apples to use up & plan to make apple compote & have it with yoghurt for breakfast

www.rivercottage.net/recipes/hughs-bramley-apple-compote

You're all legends! Thanks so much.

Place marking as I have a similar issue!