Has anyone got a good recipe for--------?

I cook apples with sultanas and maybe cloves and/or cinnamon then slosh in some cognac and decant into jars. No need to freeze.

Thanks everyone. There are some super ideas here. I've already got a batch of apple butter bubbling gently in the slow cooker--it smells wonderful. I wish I could give away some of the surplus but hardly anyone goes by on our little lane.

I usually have many more apples than I can reasonably use and for a few years now I have been taking them to a small juice producer to be made into pressed apple juice. The bottles last for a year and you can have customised labels, e.g. 'From apples grown at Badgers Farm' etc. They make excellent personalised presents. It certainly solves the glut problem. The cost was just under £2 per bottle with a minimum number. Unfortunately, the person who did this has now decided to concentrate on larger production, so I am no longer able to do this, but I wonder whether you might find something similar in your area if you google it.

I've been using a great recipe from the Hairy Dieters. It's called spiced apple cake and is low fat. It uses a lot of apples and is very moust and delicious.

You could make cider!

My next door neighbour and his friends are always happy to have surplus apples for cider making Jalima and then gives back some of the cider. I've learnt to avoid it!!

If i can extract the recipe from my Polish friends i will certainly share her apple cake with you as it is the MOST delicious thing containing apples I have ever had the pleasure of putting in my mouth ?

On the question of the extra ingredients - if you buy the things for one recipe, they will be there for another, they have a really long shelf life. I watched a young couple debating whether to buy tabasco sauce. They decided against it as they thought it would go off before they could use it all.

My favourite thing for cooking apples is baking them cored, stuffed with mincemeat and topped with butter and brown sugar. Then the dish deglazed with rum and bubbled to reduce. Serve with thick cream.

Yes of course it is tarte tatin, but formally you need that frying pan that will go in the oven, this way you can use lots more apples and not make it from scratch each time. Half apples saves any of us from the faff of arranging, so they look like lots of distorted balls on the top. Give it a try. Another suggestion fruit leather, go on line to get how, but it is when it is done condensed strips of dried fruit, that you could take across the veldt or prairie, or when you went trapping in the long winters, as they are Bramleys you might want to press into castor sugar. Have fun.????

Carolpaint--- I used to make apple leather in vast quantities when the children were school age and they always had it in their lunchboxes. It was a source of great envy to their friends and many a mother asked me where they could buy it as their children were pestering them for some. I used to pass on the method but I don't think anyone could be bothered to make it themselves. I was a bit of a freak and made everything myself.

Yes I have a tree and gave loads away as I am a one trick pony and give apple crumble to my son and freeze a couple and make portions of apple sauce for pork meals then I'm stuck