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

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

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 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.????

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.

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 ?

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!!

You could make cider!

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.

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.

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

I call that tarte tatin as well carolpaint and Galen except that I haven't tried using stewed apples in it. And I spend too much time trying to make the sliced apples look pretty.

Delicious, although Raymond le Blanc etc would probably be horrified!!

Same here although I peel them before cooking. We don’t have an apple tree but have friends who have a couple and don’t use them so every year we get a few bags given. I fill plastic takeaway containers and freeze them, they are a great dessert with some natural yoghurt or made into crumbles. The ones we are given also don’t need any sugar on them.

i have found that when cooking bramleys... if you wash quarter core and DON'T peel... pop on a pan-ful with a BIT of water and sugar..... cook to puree...
you will find that the skins have fallen off and you can pick out the skins...
save yourself the massive chore of peeling...
then i bag them up in 1lb bags of puree and pop them into the freezer for when they are needed... i use them throughout the year...

If after all these suggestions you still have more than you can use - some kind souls round here leave tubs of surplus apples out by the roadside for passers by to take a few. ? lovely of them!

carolpaint I call that tarte tatin

I’m using mine to make Somerset chicken ( presuming I can be ar—d to go and get some chicken.

We dry our apples and pears - this can be done in a very cool oven or in a dessicator. They then take up much less space, are yummy treats for the grandchildren and can be rehydrated for puddings etc quite easily.

Milly only sometimes but you wanted to use lots of apples.
Buy two packets of all butter puff pastry, four sponge tins,make up lots of stewed apples, plus another pile of sliced and peeled raw apples, put the tins in the oven with a big knob of butter and whatever sugar you have plenty of, when it looks bubbly, take out the tins, arrange the apples in the caramel type goo, then top with the apple mush, then lay on top half of each rolled out puff pastry, return to the oven and cook until pastry is a lovely colour. If you want to eat one that day, just flip it out upside down so pastry is on the bottom and apples on top. The others just cool and freeze, when you want to use them defrost heat in the tin in the oven for about 20/30 mins and do the flip trick on to a big round plate. You do not have to cut rounds just lay on top of the hot apples and tuck in a bit. Hope you enjoy, it works with gluts of all sorts of fruit like plums etc. Lots of bubbly butter and sugar, do not be mean.???

Sorry Chicken I'm afraid I don't have a recipe, but I have a question for everyone and don't know how to start a new thread, so am using this for it!
I am not much of a cook but like to look at recipes, such as the daily ones on Gransnet to see if I could make it, but find they always have lots of ingredients that I have either never heard of or would need a whole pantry full to use. A pinch of this, and a teaspoon of that etc. so I give up, Do the rest of you have all these ingredients standing by ready to be used when you see a recipe you fancy?

I'm not a Gran who bakes but I do enjoy making soup....and also have a glut of apples. A favourite with the grandchildren is Carrot, Apple and Fennel.
25ml olive oil
1 onion, chopped
1 tsp fennel seeds
225g carrots, chopped
1 celery stick, chopped
125g apples, peeled, cored and chopped
600ml vegetable stock
600ml apple juice
salt, pepper according to taste.

1. Heat oil. Gently fry onion, fennel, carrot, celery and apple for 5 minutes
2. Add stock and apple juice, bring to boil, turn down heat, cover and simmer for 20 minutes
3. Liquidise and season to taste.
4. Serve with a sprig of fresh fennel feathers (optional)

Make a Madeira cake mixture, put half in a loaf tin, add sliced apples, add rest of mixture then more sliced apples. Dredge with any kind of brown sugar. Yummy.

I still have a mountain of apples too high up to pick, so daily check to grab them off the lawn quick. I have buckets that I have frozen plus given away too. Have been making apple oat cakes and apple flapjacks for the grandchildren’s packed lunches, they love them. There are loads of really nice easy recipes on line ??

Oh, thank goodness. I opened this post in the hopes, fingers crossed, that I could at least see if someone might suggest using apples, and lo and behold! This is exactly what I was looking for, thank you chicken. Of course, if anyone can suggest a recipe for a cake that doesn't taste too appley, that would be good, my oh doesn't like fruit

I make apple and parsley jelly ,its lovely with cold meats instead of chutney.It uses a lot of apples too