Apple and blackberry mush!

cyantist

I need help. Picked loads of apples and blackberries from the garden. Was going to make a pie or crumble but despite not cooking it for that long the apple has gone mushy, though the blackberry still seem to have some firmness.

Will it matter for a pie or is there anything else I could make it into?

Also there are another ~150 apples that need picking and there should be more blackberries soon as well. So any other ideas of what I can make would be much appreciated

smeeth

Sounds perfect for a pie or a crumble.. you could always mush it up a bit more, freeze it and then serve with icecream on warmer days. Of course you could look at making jam with future supplies if you wanted or sweet pasties etc.

Linda32

We have an allotment so often have various types of fruit. I always do the same. Wash and slice (in the case of apples and plums) open freeze, then bag up. Defrost in small portions to take to work as a pudding on there own if its berry fruit. In the case of apples I buy pots of cheap yogurt and mix in with that.

We never have hot puddings so I wouldn't make a pie or crumble.

cyantist

Thank you. I thought I'd ruined it because all the apple pies I've had have big chunks in.

I have loads so might freeze it as a compote for ice cream as well.

Linda32

No, not at all. Your idea sounds lovely as well.

We had four apples left over when we went away on holiday. I cored and sliced those. They are in the freezer now. I will in time defrost enough to give me puree for a few days to mix with yogurts.

cyantist

Linda32 wrote: »

Wash and slice (in the case of apples and plums) open freeze, then bag up. Defrost in small portions to take to work as a pudding on there own if its berry fruit. In the case of apples I buy pots of cheap yogurt and mix in with that.

I feel really stupid asking, but does the apple not go brown?

PasturesNew

There are two sorts of apples:
1] Those that go mushy quickly
2] Those that only go mushy if you've cooked them for aaages.

Apple pies with chunks will either have type [2] or a combination, giving mush and chunks.

Linda32

cyantist wrote: »

I feel really stupid asking, but does the apple not go brown?

I know what you mean, but no, not when its pureed. I've no idea why it doesn't go brown to be honest. Less surface area maybe???

It doesn't have a cut side open to the air. Imagine we put a portion to defrost in the fridge overnight. It then sits in the fridge at work until lunch time. So
its not open to the air so to speak. Must make a difference.

betterlife

homemade apple sauce for roast pork, or pulled pork sarnies