50+ Easy Apple Recipes: What to Make With Apples (2024)

FAQs

What can I do with too many fresh apples? ›

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.

Use Them in Pancakes or Muffins: Chop those old apples and toss them into pancake or muffin batter for a naturally sweet twist. No need for extra syrup with these naturally sweet treats!

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.

There are so many more apple recipes to try – chutney, apple glazed pork chops, apple turnovers, apple cheddar scones, apple molasses upside-down cake, challah, and these extremely adorable apple pie cookies.

Sweeter apples such as Fujis or Galas are more likely to hold their flavor than tart varieties, but any apple will do fine in the freezer for six to nine months. Perhaps more important to keep in mind, though, is that freezing an apple does alter the texture, leaving the flesh spongier than that of a fresh apple.

Method #3: Salt

As a natural preservative, salt can also keep your apples from turning brown too quickly. The layer of salt will help slow down the oxidation process considerably. Once you've cut your apple slices, spread them out on a plate. Sprinkle kosher salt over the exposed apply flesh.

Check out other drinks guides, including how to make mead, our recipe for homemade kefir and kombucha. You just need a few simple pieces of equipment to turn a wealth of unwanted apples into their ultimate form – glorious cider.

Beyond baking, you could also enjoy your apples in sippable form (sparkling apple cider sangria, anyone?) or pop 'em on a stick and dip them in caramel or chocolate. Or, make your apples spreadable with these recipes for applesauce or slow cooker apple butter.

Red Delicious apples contain more anthocyanidins that provide their color and powerful antioxidants. They also have more calcium than other apples. Not only do they taste sweet, but they also encourage healthy weight loss and balance out the bacteria in your colon.

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.

What can I do with all the apples from the tree? ›

Applesauce is a quick and easy way to use up apples and crabapples and it freezes well. Cooking down the apples, extracting the juice and freezing it to drink or make jelly in the winter is another option. Making apple pies and freezing them unbaked is a wonderful way to stretch your harvest into the dead of winter.

To prep apples for freezing, peel, core, and slice or dice them, depending on how you plan to use them. Place the cut apples on a parchment-lined baking sheet, then freeze until firm, about an hour. Transfer the cold apples to a zip-top freezer bag or container and freeze for up to three months.

In the refrigerator: 4–6 weeks. Once cut: 3–5 days in the fridge, 8 months in the freezer. Made into applesauce: 7–10 days in the fridge, 2 months in the freezer.