Things to Make - Apples, Lots of Apples


As soon as we returned from Stribling Orchard, Dan and I looked at each other and said basically the same thing at the same time - "wow, that's a LOT of apples." In the orchard, it didn't seem like we had THAT many, but once the bags occupied most of our kitchen, we felt overwhelmed. So Dan hopped in the car and drove to Williams-Sonoma to purchase a corer/peeler/slicer thingy. And thus began our week of apples. Luckily, all three kids loved taking turns on the apple peeler, so our kitchen was fully-staffed. And the girls couldn't stop eating the pencil-thin strands of peel, I think they liked these better than all the apple recipes we tried.

Here's what we've made so far:

EASY APPLE CRISP (recipe include in the instruction manual for the peeler)

*5-6 cups apples (peeled, cored, and sliced)
*3/4 cup unsweetened apple juice concentrate, thawed
*2 tbs. flour
*1/2 cup rolled oats
*1/4 cup all purpose flour
*1/2 cup brown sugar
*1/4 tsp. cinnamon
*1/4 tsp. nutmeg
*1/4 cup butter

Stir together the apples, apple juice concentrate, and 1 tbs. flour. Place in a 9 x 13 baking dish.
Mix together the remaining ingredients and sprinkle over the filling. Bake at 375 degrees (190 degrees C) for 35 to 40 minutes.


SLOW COOKER APPLESAUCE (recipe from P's preschool teacher)
*8-10 apples (peeled, cored, and sliced)
*1/2 cup water
*1 teaspoon cinnamon
*1/2 cup sugar.

Cook on HIGH for 3 to 3.5 hours or until apples are falling apart.


SLOW COOKER BAKED APPLES(recipe from Not Your Mother's Slow Cooker Cookbook (NYM Series))

*6 large baking apples
*2/3 cup brown sugar
*1/2 teaspoon ground cinnamon
*2 tablespoons butter, cut into 6 small pieces
*1/2 cup apple juice

Grease the crock pot with butter. Remove apple cores leaving 1/2 inch of flesh at the bottom. Mix cinnamon and brown sugar and pack into the apple cores. Arrange apples in cooker, right side up. If necessary, stack apples on top of each other, offset the stack apples so they aren't squarely on top of each other. Place butter on each apple and sprinkle with left over cinnamon and brown sugar mix. Cook on HIGH for 2.5 to 3.5 hours, until apples are slightly soft but not mushy.

We still have about 1/4 bushel left, any recipe suggestions? I'm running out of steam.

1 comment:

  1. My grandma used to make apple jelly from the peels, and years ago I did it quite successfully. It's been so long I don't recall the details, but I think all you need are the peels, a little water or apple juice, and sugar - no pectin.



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