What to do with cooking apples?

BramleyHouse

Hey Guys

Loving the Ideas keep them coming!!

Thanks x

twiz21

purpleivy wrote: »

Has anyone used a dehydrator for apples? Or plums?

Yes I have used a dehydrator for apples a few months ago.
I used a peeler/corer/slicer.

I used the rehydrated Bramleys to make Dorset apple cakes. They were fantastic.

fertyskids

:cheesy:What can i do with them? Ideas please.. im not a very good cook but i do have a big family to feed and a freezer!! Any ideas and reciepes please

thankyou

Mrs_Thrify

I was lucky enough to have a constant batch of theese last autumn, pick your own from the tree. We are on our last batches now from the freezer.
Sadly it will not happen this year.

So, pick them, peel and cook in large batches. Make apple crumble, apple cakes of roast pork with apple sauce. Any left, into the freezer. Save marg. tubs to use as freezer boxes as they stack well.

Happy cooking.

fertyskids

Hi Julie

how do i cook them with water?

can i freeze the cooked apples or am i best to freeze them in an apple pie, crumble? thanks

Mrs_Thrify

fertyskids wrote: »

Hi Julie

how do i cook them with water?

can i freeze the cooked apples or am i best to freeze them in an apple pie, crumble? thanks

I use to have a carrier bag full at a time. I peeled and chopped the apple into pieces and put in a large pan with a little water and sugar and simmer on the stove. It looks like apple puree when done and I transfer to a glass dish for using now and any more into freezer boxes (as puree) so you can decide what to make later. Some are in smaller containers for apple sauce (to use with roast pork). If you have a baby or small child apple puree can be a pudding. Julie

fertyskids

Thankyou julie.

i have a VERY big bag of them, so gues what ill be doing for a few days.

thanks again karen

tanith

Just peel them into a pan, add a small amount of water , as the apples themselves are full of juice, then just cook them till softish, don't cook them to a pulp but so they generally hold their shape.. cool drain off the excess liqued and pack in tubs as suggested. They freeze very well... you could also store unblemished apples by wrapping in newspaper individually and store in a frost free place . We love baked apples... core them and stand them on a baking tray, fill the cored hole with syrup, sultanas and some cinnamon or all spice put a little water in the tray and cook in the oven till the apples are soft... they are delicious..

fertyskids

I like the idea that even after cooking the apples can still have a shape, i gues they will cook a little more in the pie, crumble that they eventually end up in.

How much should i put in a pot of an average sized crumble?, i just had a thought that i have big sandwich boxes that once defrosted would give me a lot of sauce, i think too much for one crumble/pie.

thanks

tanith

I'd do medium size margerine tubs for a pie or crumble you could always add a few blackberries/raspberries for a change .. just make sure you drain off the excess liqued as they tend to be very juicy when cooked..