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What to do with a glut of apples…

October 14th 2015
By: Melanie Hollidge

If you have found that you have too many apples to know what to do with, even after giving loads away, then don’t be tempted to let them rot in on the ground or in a shed. There are lots of ways in which they can be used in cakes, tarts, on top of cereals or eaten as healthy snacks. So here are a few of our favourite recipe ideas:

The most common way of using apples is to cook them and then store them in jars or in the freezer, or in boxes - however the latter in my experience never really works as they just tend to rot over winter.

Oven dried apples - these can be used as snacks, they are really tasty and offer a great alternative to other unhealthy snacks, and you don’t even need to core them as they look pretty with the cores left in.

Cut up your apples using a mandolin or spiralizer (about 4), then add them to a bowl of 250ml of water and juice from half a lemon – then soak them for approximately 30 mins. Once you’ve done this pat dry with some kitchen paper and place on a baking sheet lined with baking paper, making sure they are in a single layer.

Place in an oven for around 1 hour, remove turn the apples over and bake for a further hour, if you would like your apples to be more like chips you will need to bake them for another two hours. Timings might vary depending on your oven.

Apple Toppings - peel and core 4 apples, add a tbsp of water and a handful of raisins, and a tsp of sugar and cook in a microwave on a high heat for around four minutes until soft. These can then be eaten as snacks or added to cereal in the morning.  If you store them in the fridge they will last for around three days.

Use in salads – use your spiralizer to make noodles from your apples, add to red cabbage and raisins, and make a balsamic dressing – delicious – check out this recipe http://www.jamieoliver.com/recipes/vegetables-recipes/must-try-red-cabbage-braised-with-apple-bacon-and-balsamic-vinegar/ but you can just add all the ingredients in their raw state too.

Tarte-Tatin – these are surprisingly easy to make, I don't ever measure any of the ingredients for this, instead I judge the amount of apples, normally around 6 apples, enough to fill a quiche dish, then add a knob of butter, 30g, around 100g of sugar, and a packet of puff pastry.

Add the butter to a pan on medium heat, once the butter has melted add the sugar, until it starts to caramelise, then add the apples which have been cored, skins removed and sliced length ways to the pan for around 10 mins, until they go slightly soft, then empty into your quiche dish, spread the apples evenly, then place your puff pastry on top, tucking it in at the edges  Bake in the oven on 190c for around 15 -20 minutes or until the pastry goes golden brown. The great thing about this tart is that you can put it in the freezer and use another time.  

You can also find inspiration from the chef Jamie Oliver - 10 ways to use up tasty apples