Cooking apple recipes (2024)

FAQs

What are cooking apples best for? ›

Growing your own cooking apples in your garden will provide natural and nutritious ingredients for puddings and sauces. Delicious pies, tarts and crumbles are a real treat in autumn. Apples can be baked whole or added to lots of scrumptious recipes.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

You could also make applesauce, apple butter or apple jelly. You could put them in muffins, crumbles and cakes. You could layer them in sandwiches. You could roast them with sausages or toss them into kale salad.

Make the most of cooking apples such as Granny Smiths and Bramley apples in comforting apple pies, strudels and cakes as well as savoury dishes and sauces.

Cooking apples such as Bramley apples can be eaten raw, and will do you no harm. However, they are well known for their sharp taste when uncooked. Some people enjoy the taste, in which case, Bramley apples can be enjoyed uncooked as a healthy one of your five a day.

Baking apples are typically varieties that hold their shape well when cooked and have a firm texture, such as Granny Smith, Honeycrisp, or Braeburn. Eating apples, on the other hand, are varieties that are meant to be eaten raw and have a softer texture, such as Red Delicious or Fuji.

Bon Appetit says the best apples for baking are Jonagold, Honeycrisp, Braeburn, Mutsu, Winesap, Pink Lady (Cripps Pink) but they also use Granny Smith often. They've listed several apples that have already been mentioned that are crisp and either sweet or tart.

Salt: Add 1/4 teaspoon of salt to two cups of water. Soak apple slices in the salt water for several minutes, then rinse well before serving or storing. This brine keeps browning at bay for up to a week.

Can you freeze full apples? ›

The short answer is yes, apples may be frozen whole and with virtually no effort. Washed and wrapped in plastic or sealed in Ziploc bags to freeze, there is no quicker route from orchard to freezer. It may be easy, but bear in mind the end result is an apple that is inconvenient when it comes time to use it.

Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties (for both cooking and eating raw) are more widely grown. Apples can be cooked down into sauce, apple butter, or fruit preserves. They can be baked in an oven and served with custard, and made into pies or apple crumble.

If you're making an apple crumble, apple pie or apple sauce, don't peel the apple: include it in the recipe. to examine findings about the health benefits of apples, skin and all. , included in her review, found that apple polyphenols stopped the growth of breast cancer cells in the lab.

Once your apples are cooked, they need to cool completely. Portion them up in small plastic containers, or individual freezer bags, then place them in your freezer. This way, they'll keep for up to 6 months.

Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth when cooked, which is desirable for some recipes.

Peel, core and slice Cooking Apples, then use them in crumbles, pies, sauces and purées, as well as muffins, cakes and more.

The best way to keep apples' nutrition intact is to eat them raw since cooking can result in the loss of certain nutrients. Having said that, cooked apples are still a very wholesome food that can contribute to maintaining good overall health.

Lightly cooking apples can triple the amount of polyphenols that your body, absorbs according to a study in the Journal of Fruit and Ornamental Plant Research in 2010. Cooking breaks down the cells in the skin, allowing the nutrients trapped in the fibrous peel to escape.