Apples, Apples, Apples


For the past several years I’ve ordered fruit to support the marching band of one of my local high schools. I was never in band myself–in fact, I can’t play a single instrument or read music. However, it’s a good cause I love having organic fruit delivered to my house.

I’m in need of a little help this year, though. With all the time I spend on the road, I’m unable to keep up the most excellent apples I ordered.

Can you help me come up with ideas? I’ve put them in smoothies, baked them in a pie and apple crisp (there goes the diet!), put them in my husband’s lunchbox, and tried to eat one every day. Still, the box remains full of apples.

Do you have good apple recipes that you’re willing to share?




11 thoughts on “Apples, Apples, Apples”

  1. Kate/Massachusetts

    I would also recommend applesauce. Once it is done, pack it in freezer containers and freeze it for later use. It is perfect for the freezer. I don’t much care for applebutter…I think a little goes a long way but appleasauce can be eaten as is or used to replace some fat in baking. Just a thought…

  2. Regina Edmiston

    Applesauce. Wash and core apples. Cut into cubes and place in saucepan large enough to hold apples. Add the juice of a lemon and a splash of water just to prevent scorching until the apples begin to exude their juices. Taste the apples and sweeten as needed with sweetener of choice. Err on the light side as cold applesauce taste sweeter than when hot. You can always add more. Place lid and turn on med-low heat. Stir apples occasionally until completely soft. Usually takes 45 min. Place in a food mill and turn handle until peels is all that is left. Discard the peels and enjoy the applesauce. Refrigerate.
    This is so easy (no peeling) and good. I usually have a quart from a bag of apples (usually 1/4 cup sugar) . You could also turn it into apple butter with the addition of spices and brown sugar.

  3. Another option is to dehydrate apple slices. Dehydrators are relatively cheap and you can use them for drying herbs.

  4. I say applesauce, too. Wash as many apples as you can fit in your dutch oven or largest saucepan. Put the washed apples in the pan with a little water so the apples won’t burn. Turn the apples on medium low and cook until they are mush. Check often to make sure they aren’t burning…and you don’t want them to boil either. Using a food mill set over a big mixing bowl, ladle the apples in and process in batches. You will leave the core and seeds behind. I scrape the bottom of the food mill often. In 5 min. you will have beautiful unsweetened apples sauce. I put in cinnamon and nutmeg to taste. This freezes beautifully. I’m going to make some today!

  5. I also recommend applesauce, but I put it in freezer bags, because they will store flatter in my limited freezer space.

  6. I’m with the applesauce people. Uses up a lot of apples. You can make it in the crockpot. Also very yummy.

  7. Depending on the kind they should keep in the fridge for months.
    Applesauce is always good. Make it extra thick for apple charoltte this winter.
    If you don’t have freezer space easy to can.

  8. Can you stand another vote for applesauce!!! This is what I do. Wash, quarter, and core the apples and throw them in a dutch oven on the stove. Cook on low and if you mix them up once in awhile, they do not burn. Once the juice starts to come out, you don’t have to worry about them. As they become mushy, I take a pair of tongs and pull out the skins. The skins I put in a food mill and lightly strain them. I find that if you keep grinding them, the skins break down & make the sauce a little bitter so I don’t overdo that part. Add sugar to taste and a little cinnamon. Now you can freeze or can or eat! Yummy!

  9. Apple butter and applesauce. Then you can remember your lovely organic apples after the season is over. 🙂

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