Loads of Cooking Apples - any ideas what I can make?

[Concepta]

I got a big box of Apples given to me. I have made a few Apple pies and an Apple Crumble as well as some individual Apple pies. What else can I make with them. I don't know how long they will last. I would like recipes of things I could put in the freezer. Does anyone know can you freeze apple in any way - sliced, stewed etc. Any advice much gratefully appreciated.

You can blanch slices of apple and freeze them - dip small batches of prepared slices into a big pan of boiling water for a few minutes. You're meant to then freeze them loose on trays so they don't stick together, then transfer them to a bag or tub.

Or (probable easier TBH) stew them with a little water and sugar, and freeze that in whatever quanities you're likely to use and then just defrost that when you want some.

Thank you I will do that with some of them and maybe get some other recipes to use the rest. Thanks again

How about spiced apple chutney? We had loads of apples on our tree this year, and I made a good few jars of chutney - I have to say here that I had never imagined myself as a chutney-maker, but there's a good Nigella recipe that's very easy, and it was really yum. It's the most domestic-goddessy I've ever managed to feel!

Do you have a link to this recipe please. I will give it a try. Thanks.

Failed to link successfully, but cut and pasted below. It's v good with cheese, cold meat, etc.

Spiced Apple Chutney

500g cooking apples, peeled and chopped roughly
1 medium onion, finely chopped
2 bird?s eye red chillies, seeded and chopped finely
250g Demerara sugar
1 tsp ground allspice
1 tsp ground cloves
½ tsp sea salt
Black pepper
1 tsp chopped fresh ginger
1tsp turmeric
350ml cider vinegar

Put everything into a pan and bring to the boil.
Cook over a medium heat for 30-40 mins until the mixture thickens.
Spoon into clean jars and leave to cool, screw the lids on when it?s cool enough and then decide carefully who, if anyone, to give some away to.

Apple Crumble

Serves 6, 3g fibre/235 calories per portion

Wholemeal flour 3oz
Mornflake porridge oats 2oz
Sunflower seeds 1 tbsp
Desiccated coconut 1 tbsp
Soft vegetable margarine 3 oz
Ground cinnamon ½ tsp
Demerara sugar 1 oz
Cooking apples, peeled, cored and thinly sliced
1½ lbs
Juice of lemon 1
Water 3 tbsps
A few cloves
Yoghurt to serve

1. Preheat oven to gas mark 6 and lightly oil a deep ovenproof dish.
2. Mix together the flour, oats, sunflower seeds and coconut, ten run in the margarine. Stir in the cinnamon and sugar.
3. Toss the apples in the lemon juice as you prepare them. Place in a saucepan with the water and cook gently for 2 minutes until softened. Turn into the prepared dish and add the cloves. Sprinkle evenly with the topping.
4. Bake in the oven for 20-25 minutes until the fruit is tender and the topping is golden. Serve hot or cold with the natural yoghurt.

I did it slightly differently.
I used frozen apple slices and blackberries.
I used the zest of lemon as well as juice. Half zest on the fruit and half over the top of the topping.
I used a seed mix of sunflower, pumpkin, dried cranberries, goji berries and pine nuts (You Are What You Eat Sensational Seed Mix) and some coarse oatmeal in the topping too.
I forgot the cloves!

Okay, I know this says banana(!) but you can substitute stewed apple in this recipe and it's lovely - honest!

Banana Flapjacks

Will last a week if kept somewhere reasonably cool in an airtight
container - not that you'll have them hanging around that long! You
can also add e.g. nuts and chopped dried fruits to your taste.

150g butter
75g light muscovado sugar
3 tablespoons liquid honey
350g porridge oats (jumbo are best)
1 pinch ground cinnamon
½ teaspoon baking powder
2 medium bananas

1. Preheat oven to 180 degrees Celsius.

1. Melt butter, sugar and honey in a large pan over a low heat until

melted and combined.

1. Remove from heat.

1. Add the oats, cinnamon and baking powder ? stir to combine.

1. Mash the bananas well, then stir into the oat mix.

1. Spoon into a greased 23 x 33 cm tin, packing tightly and smoothing

over the top.

1. Bake in the centre of the oven for 20-25 mins, until golden.

1. Remove from oven and score into rectangles/squares.

1. Allow to cool in the tin before transferring to a wire rack to cool

completely.

Thank you ladies for these great recipes - I will give them a try very soon.