It’s that time of year again, the weather is getting cooler and apples are abundant. I was lucky enough to get a nice big bag of them from a friend who has an apple tree. I also hand-picked (pun intended) 5 easy apple recipes submitted by our readers to share with you. Comment below if you have any easy apple recipes!
How to Freeze Apples:
What You’ll Need:
- Ripe Apples
- Kitchen Knife
- Lemon juice (or vitamin C)
- Ziplock Bags
First, wash your apples. Next, I peel, core and slice them before I freeze them (don’t freeze them whole). As I am preparing them, I place them in a bowl of water and a few squirts of lemon juice to prevent browning. I have noticed with the apples that I have frozen that they are a little brown in places, but that’s ok with me since I will be using them for pies, apple crisp and apple butter. The color won’t matter as much as taste for me.
I also place them in quart-sized Ziploc Bags in the amount I need for recipes (for example, 5-6 apples for apple crisp). Label them with a date using your Sharpie marker. You can also “flash freeze” apples on a cookie sheet and then transfer them to the baggies. For applesauce, I prepare that with fresh apples, and then freeze it.You can put a few drops of lemon in the sauce to prevent browning or go ahead and mix the cinnamon in so the color won’t matter. – Rachel
- 16 C. applesauce, unsweetened
- 3 lbs. brown sugar
- 1 C. vinegar or cider
- 2 T. cinnamon
- 2 tsp. nutmeg
Mix all ingredients well. Bake at 350 degrees for 3 hours. Stir occasionally. Pour into jars and seal. Makes 5 quarts.
- 4 apples, peeled and cut into 1/2″ slices
- 1 C. apple juice
- 1 lemon, juiced
- 1/4 C. light brown sugar
- 2 cinnamon sticks
- 1/4 tsp. ground cinnamon
- Dash nutmeg
In a large saucepan, bring the apples and other ingredients to a boil. Cover with a lid, reduce heat. Simmer for 15 minutes or until apples are tender. Remove cinnamon sticks and discard. Next, mash your mixture with a potato masher or immersion stick blender to the desired consistency. Add the extra cinnamon and nutmeg to taste.
Caramel Apple Salad
- 1 8-oz. container frozen Cool Whip
- 1 4-oz. pkg. instant butterscotch pudding
- 1 8-oz. can crushed pineapple with juice
- 3 C. diced Granny Smith and/or Macintosh apples
- 1 C. dry roasted peanuts
- 1 C. mini marshmallows
Mix Cool Whip, pudding mix and pineapple with juice in large bowl. Stir in apples, nuts and marshmallows. Refrigerate until ready to serve.
- 7 small apples (about 3 1/2 C. diced)
- 11 small tortillas
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 C. butter
- 1/2 C. white sugar
- 1/2 C. light brown sugar
- 1 C. water
Combine all ingredients (except tortillas) in a saucepan over medium heat. Cook until apples are soft and sauce begins to thicken. Scoop 1/4 cup of apples only into each tortilla shell and roll like a burrito.Place in a 9X9 pan sprayed with spray oil. Pour sauce over the top completely covering.
Let cool in refrigerator for at least 45 minutes. Preheat oven to 350. Bake for 20 minutes or until golden brown.
Easy Apple Bites
- 1 Apple, peeled and sliced into 8 slices
- 1 package of Crescent Rolls (8-ct.)
- Brown Sugar
Preheat oven to 350 degrees. Spread crescent rolls out into 8 triangles
Lightly sprinkle with brown sugar. Sprinkle about a pinch of cinnamon over each. Start with the tip of the triangle and roll apple slice up in crescent roll. Place on a cookie sheet and sprinkle with cinnamon and sugar. Bake for 12-15 minutes.
Caramel Apple Crisp
- 5 large Granny Smith apples (I used 6 medium-sized Winesaps), peeled, cored and thinly sliced
- 1/2 C. white sugar
- 1 Tbsp. all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 C. water
- 1-1/2 C. all-purpose flour
- 1 C. brown sugar, packed
- 1 C. quick cooking oats
- 1 C. butter, very soft
- Caramel sundae topping
Preheat oven to 350. In a medium bowl toss apples with white sugar, flour, cinnamon, cloves and water. Spread evenly into a 8×8 baking pan.
In another bowl mix together flour, brown sugar, oats, and butter. Spoon mixture evenly over apples.
Bake for about 45 minutes or until apple mixture is bubbly and topping is golden brown.
Let it cool slightly. Serve warm with caramel topping and ice cream.