Friday, December 3, 2021

Use up those apples!

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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While it isn’t quite an apple picking season, it will be here before we know it! During the apple picking season, families make a day of going to their local apple tree farms and gathering fresh apples and other autumn goodies. If you have ever been to one of these events then you know that more often than not you come home with far more apples than you intended and you need a way to use them before they begin to rot. Here are a few examples of how to use a bunch of apples before they go bad!

usethoseapples1
During the apple picking season, families make a day of going to their local apple tree farms and gathering fresh apples and other autumn goodies.

Apple crisp

https://www.allrecipes.com/recipe/229274/apple-crisp-perfect-and-easy/

Ingredients
  • 2 ½ cups Apples, raw
  • 1 cup Wheat flour, white, all-purpose, enriched, bleached
  • 1 cup Sugars, granulated
  • ½ teaspoon Spices, cinnamon, ground
  • ¼ teaspoon Salt, table
  • ½ cup Butter, with salt
Apple crisp
Apple crisp
Instructions
  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  2. Arrange apple slices evenly in the prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
  3. Bake in a preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

Apple Pie Bars

https://sallysbakingaddiction.com/salted-caramel-apple-pie-bars/#tasty-recipes-75002

Ingredients

Shortbread Crust

  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour (spoon & leveled)
Apple crisp
How to use a bunch of apples before they go bad!

Apple Filling

  • 2 large apples, peeled and thinly sliced (1/4 inch thick)*
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Streusel

  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) all-purpose flour (spoon & leveled)
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • homemade salted caramel sauce (step-by-step photos included)
Instructions
  1. Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
  2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
  3. Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
  4. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
  5. Remove the crust from the oven, and turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
  6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

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