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I have lots of apples at home, what are some great and easy recipes that have apples in them?

So far, I’ve made Apple Bread Pudding and it wad delicious! But no more pudding for me, what are some great/easy apple related recipes?

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15 Responses to “I have lots of apples at home, what are some great and easy recipes that have apples in them?”

  1. bmorechick118 said :

    apple crisp with ice cream

  2. Haley said :

    Take the apple chop it up take the skin off and pour sugar and cinnamon ALLL OVERR IT!!! It’s so good I think I’m gonna go make some lol.

  3. fallen_angel said :

    apple pie….apple cider…google things to make with apples and see what comes up…

  4. Mooli said :

    Golden Delicious Apple Bundt Cake

    This incredibly delicious and moist cake is a great cake for a pot luck or gathering, or serve it as a brunch or coffee cake. It doesn’t need a glaze, but a caramel glaze would be delicious, or just dust it with a little sifted powdered sugar.
    3 Golden Delicious apples (about 1 pound), peeled, diced
    1 cup pecan pieces
    1/2 cup sugar
    2 teaspoons ground cinnamon
    4 large eggs
    2/3 cup safflower oil or Canola
    2 1/4 cups sugar
    1 cup applesauce
    1 1/2 teaspoons vanilla extract
    3 cups all purpose flour
    3 1/2 teaspoons baking powder
    1/2 teaspoon salt

    Heat oven to 350°. Grease and flour a 12-cup Bundt cake pan or spray thoroughly with a flour and oil baking spray.
    Core apples and dice in 1/4-inch dice. Put diced apples in a bowl with pecan pieces, 1/2 cup of sugar, and the cinnamon.
    Stir to blend; set aside.
    In a large a mixing bowl, stir or whisk the eggs with oil, sugar, applesauce, and vanilla. In another bowl combine flour, baking powder, and salt. Slowly beat dry ingredients into the oil and applesauce mixture until well blended. Stir in the diced apple mixture. Spoon into the prepared baking pan. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a cake tester or wooden pick inserted in center comes out with a few crumbs clinging. Cool in pan on a rack for 15 minutes. If necessary, carefully loosen sides with a spatula. Put the rack over the pan and carefully invert. Cool completely.

    Slide the cooled cake onto a serving plate, or to be safe, place the baking pan over the cake again, flip with the rack, then cover with a serving plate and invert again.

    This is sooo yummy, wish i could have a slice!

  5. Jackie P said :

    Yummmm… in the morning- make some crepes, and just fry an apple in some butter until tender- add a little bit of brown sugar- fold into the crepes. Wonderful breakfast.

  6. Tinar said :

    apple pie, apple crisp, apple sauce, apple tarts, apple pie burrito, apple strudel, apple fritters…

  7. youbsonosyrosy said :

    Apple squares: slice apples, mix with cinnamon, sugar and a little water, top with either homemade pie crust or store bought, bake until apples are tender and crust is slightly browned.
    Or apple butter, beauty is it can be stored until a latter date.

  8. Lynda said :

    Dry them

    Or apple cobbler, apple pie, apple turnovers, baked apple, candied apples.

  9. megan s said :

    apple pie yum

  10. mykeyel said :

    for canneing you can make apple pie filling ready to go into the pie.
    7 quarts of apples
    6 cups of sugar i use cane sugar crystals they are not refined
    1 cup corn starch
    8 cups water
    1 stick of butter or soy butter
    and if you want a little color 1/8 tsp tumeric (color)

  11. NekoMimi said :,1976,FOOD_9956_18489,00.html
    Good Eats – Episode EA1B03
    Apple Family Values
    Apples- whether they are of your eye, in the Garden of Eden, or shot off of your head by William Tell, apples are as American as, well, apple pie. Watch Alton Brown show you how to shop, store and prepare some apple classics. Recipes: 10 Minute Apple Sauce; It’s a Wonderful Waldorf; Baker, Baker

    It’s a Wonderful Waldorf
    10 Minute Apple Sauce
    Baker, Baker

    Good Eats – Episode EA1115,1976,FOOD_9956_54835,00.html
    Apple of My Pie
    An American classic is revisited when host Alton Brown makes everybody’s favorite, apple pie.

  12. Luv2cooK said :

    Rustic Apple Tarts with Brown Sugar Topping

    * 1 3/4 cups all-purpose flour
    * 1 teaspoon salt
    * 1/2 teaspoon baking powder
    * 1 stick cold unsalted butter, cut into 1/2-inch pieces
    * 1/4 cup solid vegetable shortening, chilled and cut into small pieces
    * 4 to 5 tablespoons ice water


    * 7 large Granny Smith apples–peeled, cored and cut into 1/4-inch dice
    * 1 tablespoon fresh lemon juice
    * 1 tablespoon dark rum
    * 4 tablespoons unsalted butter
    * 1/2 cup sugar


    * 1/4 cup packed light brown sugar
    * 1/2 cup all-purpose flour
    * 4 tablespoons unsalted cold butter, cut into 1/2-inch dice
    * 1/2 cup chopped pecans or almonds


    1. MAKE THE PASTRY: In a food processor, combine the flour, salt and baking powder and pulse to mix. Add the butter and shortening and process just until the mixture resembles coarse meal. With the machine on, slowly add 4 tablespoons of the ice water and pulse just until the dough is evenly moistened and comes together; add more water if necessary. Transfer the dough to a work surface, then gather it into a ball. Pat the dough into a disk, wrap it in plastic and refrigerate for at least 1 hour.
    2. MAKE THE FILLING: In a large heatproof bowl, toss the apples with the lemon juice and rum. Melt the butter in a large skillet. Add the sugar and cook over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes. Add the apples and cook until tender, about 15 minutes. Return the apples to the bowl and let cool completely.
    3. MAKE THE TOPPING: In a bowl, mix the brown sugar and flour. Using a pastry blender or 2 knives, cut in the butter until crumbly. Stir in the nuts.
    4. Preheat the oven to 375°. On a lightly floured surface, roll out the dough 1/8 inch thick. Using a 6-inch pan lid as a guide, cut out 6 rounds. Transfer them to a baking sheet. Spread the apple filling evenly over each round to within 1 inch of the edge. Fold up or pinch the edges to hold the filling. Sprinkle the topping over the tarts and bake for 30 to 40 minutes, or until the crust is golden, the filling is bubbling and the tops are lightly browned. Let the tarts cool slightly on racks before serving.

  13. Sue S said :

    homemade applesauce. Just peel and core the apples. Cut in chuncks. Put in a pot with a little bit of water. Cover and cook til soft. This works great with a variety of apples or just one kind. I don’t like to add sugar but sometimes I will sprinkle in a little cinnamon and nutmeg. It is good hot or cold. So much better tasting than the stuff in the jars.

  14. jers said :



    3/4 cup cake flour
    1 3/4 cups all purpose flour
    scant tsp salt
    1 Tablespoon sugar
    1 Tablespoon lard
    4 Tablespoons Crisco shortening
    large pinch Rumford Baking Powder
    1 Tablespoon buttermilk powder OR:
    1 Tablespoon lemon juice or white vinegar ADDED TO:
    5-7 Tablespoons ice water
    one stick plus 1/3 stick butter, frozen in advance


    10 Apples, peeled and sliced thinly
    1/2 cup white sugar
    2 Tablespoons butter
    2 Tablespoons brown sugar
    1/2 teaspoon ginger
    1/4 teaspoon nutmeg
    1/2 teaspoon cinnamon
    sprinkle of mace (optional)
    sprinkle of vanilla
    lemon juice
    Flour, cornstarch, or arrowroot for thickening

    Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.
    Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.

    Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.

    Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.

    NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.

    For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.

    Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.

    Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.

    Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don’t have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.

    Bake about 45 minutes, or until crust is golden brown.

    I’ve found that freshly grated ginger much improves the flavor over the ground type in this recipe.


    3 lbs. apples
    1 cup sugar
    1 cup water or apple cider
    1/2 tsp. cinnamon or 1 stick
    1 2-inch cube fresh ginger
    3/4 cup golden or mixed raisins and currants
    2 T maple syrup
    1 T rum or butterschnapps
    fresh lemon juice

    Place raisins and/or currants in a small cup with rum and maple syrup. Allow to macerate 20-30 minutes.
    Core and peel apples, reserving peels. Chop apples into a 1/2 inch dice. Sprinkle apples with lemon juice or citric acid (Fruit Fresh or Vitamin C tablets that have been crushed to a powder) to prevent browning due to oxidation.

    In a saucepan put sugar, water or cider, apple peels, and cinnamon. Bring to a boil for 5 minutes. Turn off heat and strain liquid to remove peels, then return to pan. Add raisin mixture and finely grated and peeled fresh ginger to hot liquid, then add apples and simmer 3 more minutes.

    Remove from heat and strain into sterilized jars.

    Process 1/2 pints 10 minutes and pints 15 minutes in a boiling water bath or store in refrigerator.

    Serving Suggestions:

    Serve hot over vanilla ice cream or use as a pie filling.
    Or mix with braised cabbage and a spoonful of balsamic vinegar and serve over rice as a sweet & sour side dish.


    2 cups flour
    2 teaspoons baking soda
    2 cups apples, pared, cored and quartered
    1/4 cup Crisco
    1/4 cup butter, melted
    1 cup sugar
    1 teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon vanilla extract or 1 tablespoon dark rum
    1/2 teaspoon nutmeg
    1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)
    1/4 teaspoon ground cloves
    1 cup raisins
    1 1/4 cups whole pecans

    Preheat oven to 350F degrees.
    In the bowl of a food processor, process pecans very briefly by pulsing twice to leave nearly whole pieces. Add 1 cup peeled and cored apple pieces along with salt, sugar, vanilla, baking soda, cinnamon, nutmeg, ground cloves and ginger. Process briefly so that chunks remain. Add second cup of apples, processing one pulse only. This provides two different consistencies for the apples. Add raisins and melted butter. Pulse once.

    Add flour and process only until combined; some lumps will remain.

    Turn into a well greased and floured (or use Baker’s Joy) 9x9x2 inch baking pan.

    Variation: May add up to 1/2 cup coarsely chopped apples and nuts to top before baking. Keep the layer of apples and nuts light so it won’t stop cake from rising.

    Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.

    Serve with whipped cream flavored with a little vanilla or rum and a sprinkling of cinnamon sugar.

  15. puddlejumper_one said :

    peel and slice your apples into wedges. put them in a big bowl and toss them with about
    1teaspoon butter–(per apple)
    1 teaspoon sugar
    1 teaspoon cinnamon
    add a handful of raisins, if you like.
    then you can either microwave each apple about 3 minutes, or wrap the whole thing in a big piece of foil and throw it on the grill. i like that way. if you bbq one night, just throw the apples on after you done cooking the meat and by the time you’re done with dinner, dessert is ready. about 25 minutes.

    also don’t worry too much about burning them on the grill. i’ve left them on for an hour before and they were still delicious.


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