What do you do when life (or your friend) hands you apples – you start baking, that is what. And when I say we had a lot of apples, we had a BIG crate of apples and they had to be used. So after my husband had taken half the crate to make home-made cider I was left with a lot of apples to peel and core.
The first recipe I decided on was an apple crumble, my gang prefer it to apple pie and it is relatively easy to throw together if you are in a hurry.
8oz of plain flour (or to change it up you can use wholemeal flour)
1 tsp baking powder
150g / 5oz of sugar (I used caster but brown is nice for a toffee flavour)
1/2 tsp Cinnamon
2 lbs or 1 kilo of peeled and cored apples *
1/2 tsp cinnamon
1/2 vanilla essence
* if you use cooking apples put these in a pot with all the filling ingredients and 2 tbsp of water and cook until soft.
The How To
1. We had Crisp Red Apples so just add them to your oven proof dish with the sugar, cinnamon and vanilla essence and mix.
2. Pre heat the oven to 180 degrees C / 350 degrees F / Gas Mark 4
3. To make the crumble put the flour and the baking powder into a bowl and run in the butter with your fingertips until it resembles fine bread crumbs stir in the sugar and cinnamon.
4. Top the apples with the crumble mix and bake in a pre-heated oven for 30- 40 minutes or until golden.
Serve with Custard or Vanilla Ice-cream
PRINTABLE RECIPE HERE
The Apple Crumble barely made a dent in the apple mountain so I then decided on two moist Apple Cakes which I know freeze well, so could be stored. This is a lovely moist cake and is nice hot with custard or cold with cheese – an odd combination but lovely.
Moist Apple Cake – recipe for 1 cake, for 2 cake double the ingredients.
8 oz/ 1 cup Self raising flour
1sp Baking powder
6oz/ 3/4 cup Sugar
6oz/ 3/4 cup Butter
1 tsp Vanilla essence
1 tsp Cinnamon
1/2 tsp Nutmeg
2 handfuls of pealed and cored apples
The How To
1. Preheat the oven to 180 degrees C / 350 F / gas mark 4
2. In a bowl cream together the butter and sugar until light , add the flour and baking powder
3. Slowly beat in the eggs to the batter mix, then add the vanilla.
4. Toss the apples in the cinnamon and nutmeg them stir into the cake batter.
5. Place into a lined loaf tin and place in the oven for 40 – 45 minutes or until golden.
Is great served hot or cold, one cake didn’t make it to to the freezer if I am honest.
Last but not least as the apples were in danger of going brown and there was still a multitude of them I turned to that old favourite Apple Sauce.
Slow cooker Apple Sauce
Enough Chopped Apples to fill your slow cooker
1/2 cup Brown Sugar
11tsp Vanilla essence
1/2 cup Apple juice or water
Juice from 1/2 lemon
The How To
Basically all you do is chuck the whole lot in the slow cooker, stir well and let it cook down for 4-5 hours or until it is the consistency you like. Store in sterilised jars and in the fridge, it can be used with pork, in muffins, on pancakes and waffle, even in pies or if you are my daughter is best eaten out of a jar with a spoon !
And if you feel adventurous try out my Apple Tart Roses
which is great to serve if you have guests.