Now is the time for gluts of apples: Autumn gifts for us all! I have happy memories traipsing round the orchard next to our house with my son at pre-school age, searching for windfalls in the long grass. The dodgy ones (bruised or burrowed into by insects) we dropped into a metal pail to feed to Jerry’s sheep, the lovely, whole and shiny ones we carefully placed in our basket. We moved house when Aars was three and a half just after apple season. Since then we have missed the foraging and the gluts of fruit our lane and neighbourhood provided. A couple of years ago we planted some fruit trees as we were both missing the joy of freshly plucked sweet treats. Anyhooooo I digress – when we had gluts of apples I would get my mahoooosive pot and stew a load! Awesome as baby food if you are weaning, delicious for adults and children alike – with granola, perfect for apple pies or apple crumbles…so many possibilities. Once it’s stewed you can pop into Tupperware boxes and store what you want in the fridge and the rest in the freezer for a later date.
On the morrow I will post Aars Apple Turnovers – sooooo yummy and easy to make, he made them himself this half term.
Autumnal Apples (stewed & ready to use) – Ingredient list
Apples, cinnamon, soft brown sugar, hot water
Autumnal Apples (stewed & ready to use) – Process (this is for 3 large Bramley Apples)
- Boil a kettle
- Peel your apples
- Chop them into nice big chunks (no core included)
- Chuck the chunks into a saucepan (it needs a lid & some space between the apples & the top of the pan)
- 1 heaped tsp of cinnamon
- 1 Tbsp soft brown sugar
- Hot water on top, to cover just over half the apple chunks
- Get the lid on
- Leave to boil and steam – or stew for 10-12 mins ( if you cut the apples smaller they will cook much faster and go to mush)
- Allow to cool before putting in boxes for the fridge and freezer
- In the mean time have a bowl whilst it’s still warm with the accompaniment of your choice – I chose my homemade gluten-free granola. I will try to write a blog on how to make it this week, so keep those eyes peeled 😉 (sorry – couldn’t resist!)