Cooking with eating apples

[Pepper Pig Profile]

I find myself with an overload of them courtesy of Oddbox. OH doesn’t do fancy, will eat them raw but prefers Bramleys mushed.

Any thoughts?

[Suelle Profile Website]

I know you make marmalade, so how about this cake from Nigel Slater, which uses apples chopped into the batter, along with marmalade and sultanas (or you can use cranberries). Even with wholemeal flour, it's a really light cake.

https://www.theguardian.com/lifeandstyl ... range-cake

If you want to make a dessert, such as a crumble, if you cook the apples first, you may be able to mash even dessert apples into a rough purée. it won't be quite as soft as a naturally collapsed Bramley, but might pass muster with OH

[jeral Profile]

Eve's Pudding is forgiving, especially under custard. If you stewed sliced eating apples just to soften, then blitzed them, would that do? If tartness is expected, perhaps a squeeze of lemon juice?

Apple muffins with clove/cinnamon hint?
Apple and blackberry pie?
Toffee apples?

[ZeroCook Profile]

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You don't mention what variety of apples you got, PP.

I often either lightly steam sliced or diced apples or sautee them in a little butter adding a tad of sugar and lemon when almost cooked to desired firmness - usually for cakes or pie/tart fillings or croustardes etc. They freeze very well like that if not using straight away.

[Stokey Sue Profile]

French (and for that matter Dutch, Danish and German)apple tart recipes call for eating apples rahter than Emglish Bramley's

French recipes often specify reinettes d'Orleans but they are almost impossible to come by in France, so I doubt they are used much in practice

David Lebovitz recipe looks about right, though I tend to use a sweet shortcrust rather than puff (and of course you can use bought, or a bought shell (although he uses raw pastry)
https://www.davidlebovitz.com/apple-tar ... stry-puff/

Oddly the first few recipes I found searching for "French tarte aux pommes" were all American and all used frangipane, I've never had an apple tart with a frangipane base, which of course doesn't mean it doesn't exist but I doubt it's standard

You can use even more apples by putting a layer of apple puree under the slices, which I've had (and made) a number of times)

[karadekoolaid Profile]

I do it all the time over here, since there´s no such thing as a cooking apple here.
Obviously the tartness is missing, but I just add some extra lemon/lime juice and use less sugar.

[Pepper Pig Profile]

Thanks all. Some great ideas although I’ll never get OH to eat custard. The variety of apple is unspecified but probably won’t matter.

Thanks Suelle for the cake idea. He will eat cake.

[Gillthepainter Profile Website]

Nice tip on the freezing, Zero.

I do like Hugh F-W's pear and almond pudding. It's a cake or a pudding, so nice and versatile.
https://www.saga.co.uk/magazine/food/re ... dding-cake

There's a youtube video - and of course, you can make it with apples.

If I have time, I'll make it today.

[ZeroCook Profile]

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That looks fab, Gill. Right up Mr Zero's alley, too. He's always good, HFW.

KDKA, I prefer dessert apples for cooking tbh, - other than a few key dishes. It's amazing how a squeeze of lemon, a sprinkle of sugar and a smidgeon of butter can transform even the blandest apple.

Apple butter is another really good use for apples in abundance. Basically cooked down apple puree to a jam. Concentrates the flavours as well. Keeps ages and can be used in a multitude of dishes - I've used it thinly spread under the apples in croustades. It turns the most beautiful shade of orange pink, too.

[halfateabag Profile]

Then there is always taste tatin which is easy..

[Earthmaiden Profile]

Some if the softer eating apples are alright for baked apples.

Oooh zosh, my favourite!

[PatsyMFagan Profile]

I find myself with an overload of them courtesy of Oddbox. OH doesn’t do fancy, will eat them raw but prefers Bramleys mushed.

Any thoughts?

In my last Oddbox, I received a couple of what must be the largest apples in the world .. I have since amended my box to veg only, but I used to make the spiced apple traybake that I have mentioned before that actually recommends eating apples:

oven set at 180c
2eggs
4 apples -chopped
125g butter/125ml oil
1 tspn mixed spice
2 cups SR flour
1 cup Sugar

Mix dry ingredients together
mix wet ingredients together
Stir apples into dry ingredients, then add wet ingredients
Spoon into a baking tray (I then sprinkle generously with dark molasses sugar)
Bake for 35-45 minutes

[Suffs Profile]

You can just stew cooking apples gently and then whizz them in the liquidiser if Mr Pepper likes 'apple mush' I've made Apple Snow with eating apples like that.

[scullion Profile]

apple pureé and large slabs of shortbread were one of the favourite puddings at school - and pureé could be frozen to go with pork (if you eat it). or as lollies.
we are still eating the apple rings i dried last year. we had a bumper crop.