7 Recipes For Apples That Are Going Bad
Apples are a fantastic fruit to eat. They are really healthy and they even taste good. The only problem is, they go bad pretty quickly, especially if you leave them in the sun. They also bruise easily, too, but that is something we can’t fix. Here are some recipes for apples to make with apples that are going bad.
1. Baked Apples Stuffed With Oatmeal and Brown Sugar
Baked apples with oatmeal and brown sugar are a nice dessert to have. The brown sugar melts into a nice syrup and the baked apples soften into a gooey mixture. It makes a really amazing dessert. This is one of those recipes for apples that is good to make any time of day.
Ingredients:
- 4 medium apples, Honeycrisp work the best
- 1/4 cup packed of brown sugar
- 1/4 cup of old-fashioned rolled oats
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- A pinch of ground cloves
- 1 tablespoon of unsalted butter, cut into 4 pieces
- 1 cup of hot water
- Ice cream, for serving
Steps:
1. Arrange a rack in the lower-middle position of the oven and heat the oven to 375 degrees. Remove the core of the apples, cutting to within a half-inch of the bottom of the apple, and create a well, roughly 3/4 inch wide. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife.
2. Place the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a medium bowl and stir to combine. Divide this mixture between the apples, packing the wells firmly. Arrange the apples in a baking dish, an 8×8 inch works best, and top each one with a piece of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.
3. Bake for 20 minutes. Uncover and continue baking until the apples are soft and the brown sugar has melted into a syrup, about 20-30 minutes more. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple. It should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking. Serve with a scoop of ice cream.
2. Slow Cooker Apple Sauce
Apple sauce is a favorite for everyone. You can eat it with any meat you want, and the sweet taste makes everything you eat it with taste good, too. It is definitely a good idea to make this snack. This is one of those recipes for apples that is definitely really good.
Ingredients:
- 3 pounds of large apples, about 6 of any variety
- 1/2 cup of water
- 2 3-inch cinnamon sticks
- 1 tablespoon of freshly squeezed lemon juice
- 1/4 teaspoon of salt
Steps:
1. Peel the apples. Quarter them through the stem and then cut out the cores. Coarsely chop the apples into 1-2 inch pieces, depending on how chunky you want your apple sauce. Place the apples in a 5-quart or larger slow cooker. Add the water, cinnamon, lemon juice, and salt, and stir to combine.
2. Cover and cook on the high setting for 4 hours, stirring twice throughout the cooking. Remove the cinnamon stick, then use an immersion blender to puree the apple sauce until you reach the consistency you like. You can skip this part if you like chunky applesauce.
3. Let the applesauce cool to room temperature, then store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.
3. Double Crust Apple Pie
Apple pie is an American staple, so making an apple pie any time of the year is an excellent idea. Any kind of apple tastes really good in an apple pie. You will not regret making this apple dessert. This is another one of those recipes for apples that is worth trying.
Ingredients:
- 2 sticks of unsalted butter
- 2 1/2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 2/3 cup of ice water
For The Filling:
- 4 tablespoons of unsalted butter
- 1/2 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 1 teaspoon of pure vanilla extract
- 1/4 teaspoon of ground cinnamon
- 1/8 teaspoon of freshly ground nutmeg
- 5 pounds of various sweet and tart apples, peeled, cored, and sliced into 1/4 to 1/2-inch slices
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of tapioca flour
- 2 teaspoons of cornstarch
- 1 egg white, lightly whisked
- Coarse sugar, for sprinkling
- Ice cream for serving
Steps:
1. Make Pie Crust: Cut the butter into 1/2-inch cubes and put it in the freezer for ten minutes. Combine flour and salt in the bowl of a food processor and pulse to combine. Add the butter and continue pulsing until the majority resembles coarse meal and the remainder of the butter is the size of small peas, 5 to 10 quick pulses.
2. Transfer the mixture to a large mixing bowl. Run your hands through the flour, using your fingers to pinch any remaining larger pieces of butter into smaller crumbles. Add 1/2 cup of cold water to the mixture and toss with your hand until shaggy clumps begin to form. Sprinkle more water over the flour, 1 tablespoon at a time, until about three-quarters of the dough holds together when squeezed with your fingertips. The remainder should still be dry and crumbly. Turn the entire mixture onto a work surface. Gather the loose bits into the dough, and use the heel of your hand to press.
3. Divide the dough in half with a bench scraper and transfer each section to a sheet of plastic wrap. Gather the edges of the plastic wrap tightly to form a round mass. Use the heel of your hand to flatten the ball into a round disk. Chill the dough for at least one hour, or overnight.
4. Remove the disks from the refrigerator, unwrap, and place them on a lightly floured work surface. Begin rolling out the first disk, rotating the dough a quarter of a turn after every few rolls, and lightly dusting the underside with flour to prevent sticking. Continue rolling until the diameter of the dough is 3-4 inches larger than a 9-inch pie pan and about 1/8 to 1/4-inch thick.
5. Use a bench scraper to lightly loosen the dough from the surface. Fold the dough in half away from you, lift, and carefully arrange over the pie plate, aligning the seam with the center of the pan. Open it up and gently ease the dough into the bottom and sides of the pan. Roll out the other portion of the dough into a circle about 1-inch larger than the pan. Transfer this round to a parchment-lined baking sheet. Refrigerate both the bottom crust and the top crust for at least 30 minutes.
6. Make the Filling: Melt the butter in a large Dutch oven, or divide into two skillets if necessary, over medium heat until foaming. Add the sugar, brown sugar, vanilla, cinnamon, and nutmeg to the butter and stir until combined. Gently fold in the apples. Cover and cook the apples, stirring occasionally, until the liquid is boiling and the apples have started to soften about 10 minutes.
7. Whisk together the cider vinegar, tapioca flour, and cornstarch in a small bowl. Make a well in the apples and pour the mixture into the bottom of the pot. Gently toss to combine. Continue cooking for another 5-10 minutes. Allow the warm filling to cool at least 30 minutes, or overnight, before continuing.
8: To Assemble: Place a parchment-lined baking sheet on the center rack in the oven and preheat to 425 degrees. Remove the pie pan from the refrigerator and brush the insides of the pie shell with a thin layer of egg whites. Using a slotted spoon or spider, transfer the cooled apples to the pie, creating a tall mound in the center. Pour the excess juices from the Dutch oven into a liquid measuring cup. Drizzle 1/2 cup of the liquid over the apples and discard the rest.
9. Drape the second round of dough over the pie. Use kitchen shears to trim the excess to about 3/4 inches. Fold the edge of the top crust over the bottom crust and gently pinch to seal. Use the index finger of one hand and the thumb and index finger of the other hand to create a fluted edge. Cut 5 slits into a star pattern in the center. Brush the top of the pie crust with remaining egg whites and sprinkle with coarse sugar.
10. Place the pie on the preheated baking sheet and cook for 25 minutes. Reduce heat to 325 and cook until golden brown and bubbling, about 45 minutes. Cool the pie on a wire rack for a minimum of 3 hours, or overnight, before slicing. Serve with ice cream. The pie will keep at room temperature, covered, for up to 2 days, or refrigerated, covered, for up to five days. Warm at 350 degrees until heated.
4. Glazed Apple Fritters
These are so good to make. Even though Granny Smith apples are usually bitter, they make the best apple fritters. The glaze over them is so sweet, almost like you’re eating a cinnamon bun! This is definitely one of those recipes for apples that is really good.
Ingredients:
- 5 large Granny Smith apples
- 2 teaspoons of freshly squeezed lemon juice
- 3 tablespoons of unsalted butter
- 2 teaspoons of ground cinnamon
- 1/4 cup of granulated sugar
- 1/4 cup of apple cider vinegar
For the Dough:
- 1 packet of active dry yeast
- 3 1/4 cups of unbleached all-purpose flour, divided
- 1/3 cup of granulated sugar
- 1 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 cup of whole milk
- 2 large eggs, lightly beaten
- 1/3 cup of unsalted butter, at room temperature
- Vegetable oil for frying
For the Glaze:
- 1 1/2 cups of powdered sugar
- 3 to 4 tablespoons of milk
- 1 teaspoon of vanilla extract
Steps:
1. Core, peel, and chop the apples into small pieces. Submerge them in ice-cold water with 2 teaspoons of lemon juice to prevent them from browning. Push the apples down and place a piece of parchment paper on top so the apples don’t bob above the surface of the water. Set aside or refrigerate, for up to 24 hours, until ready to use.
2. Make the Dough: Place the yeast, 3 cups of the flour, sugar, salt, and cinnamon in the bowl of a stand mixer fitted with the dough hook, and whisk to combine. With the mixer on a low speed, mix in the milk, followed by the eggs. Continue mixing until the dough gathers into a ball around the dough hook, 2 to 4 minutes.
3. Continue mixing the dough, add in the butter one tablespoon at a time. Allow each tablespoon of butter to combine into the dough before adding another. If the dough starts to fall away from the dough hook, add the remaining 1/4 cup of flour 1 tablespoon at a time until the dough comes back together before adding in the next butter piece.
4. Transfer the dough to a lightly oiled bowl, turn to coat, and cover with a clean kitchen towel. Let the dough rise in a warm spot until doubled in size, about 1 to 2 hours.
5. Make the Filling: Heat the butter for the filling in a skillet over medium-high heat until it turns brown and smells nutty. Drain the apples and add them to the pan with the butter. Sprinkle with the sugar and cinnamon, and cook until tender. Add the vinegar and cook until the liquid is reduced by half. Set aside to cool.
6. Assemble the Fritters: Turn the dough onto a floured surface. Using a rolling pin, roll the dough into a 1/2-inch-thick rectangle. Starting with the end closest to you, scatter 3/4 of the apples over the surface of the dough, then roll it up into a long tube. Now rotate the tube of dough so it’s perpendicular to your body. Flatten the tube slightly, then scatter the remaining apples over the surface. Roll up the tube like a snail’s shell, the finished dough will look like a large ball.
7. Using a rolling pin, roll out the apple-filled dough ball to a 1/2-inch thick rectangle. Some apples may pop out, don’t worry if they do, just set them aside and pop them back in where you can. Use a bench scraper to cut the dough into 2 1/2 inch squares to make 12 fritters. Use your hand to pull the four corners of each square towards the center. Again, don’t worry about any apples falling out or if they are exposed. Pinch the dough together if needed to create a rough circle. Place the shaped fritters on a parchment-lined baking sheet, and loosely cover with plastic wrap. Let it rise for 30 minutes or until the fritters puff and almost double in size.
8. Make the Glaze: Sift the powdered sugar into a medium microwave-safe bowl. Stir in the milk and vanilla until smooth. Set aside, warm in the microwave in 10-second bursts if the glaze starts to harden.
9. Deep-fry the Fritters: Heat 6 to 7 inches of oil to 360 degrees in a large Dutch oven. Meanwhile, line a wire rack with paper towels. Carefully lower 3 to 4 fritters into the hot oil. Fritters will float and not sink. Fry on one side for 30 to 60 seconds or until golden brown. Then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown. Remove the fritter with a spider or slotted spoon and drain it on the prepared wire rack.
10. Repeat with the remaining fritters. Between batches, make sure the oil temperature returns to 360 degrees, and remove any floating pieces of dough or apples. Let the fritters cool slightly, then brush the glaze on top. Serve immediately.
5. Apple Pie Granola Bars
Granola bars are a great snack to have when you want food but not a whole meal. Apple pie is also a great snack, so putting them both together would make a fantastic snack to have. It’s one of those recipes for apples that is really worth it.
Ingredients:
- 7 tablespoons of unsalted butter
- 1/3 cup of loosely packed light brown sugar
- 3 tablespoons of golden syrup, honey, agave syrup, or brown rice syrup
- 2 medium apples, grated
- 2 1/4 cups of instant oats
- 2 teaspoons of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of salt
- 1 medium apple, cored, halved, and very thinly sliced (optional)
Steps:
1. Arrange a rack in the middle of the oven and heat to 350 degrees. Line a 9×13-inch baking dish with parchment paper, making sure there is an excess paper hanging over the two long sides, set aside. Melt the butter, sugar, and syrup in medium heat, stirring until the butter is melted. Remove from the heat. Add the grated apples, oats, cinnamon, nutmeg, cardamom, and salt. Stir until well combined.
2. Transfer the mixture to the baking dish. Use the back of a spoon to press it evenly into the baking dish. If using apple slices, fan them out over the mixture and press them down slightly. Bake until just starting to turn golden-brown at the edges, 25 to 35 minutes. Let cool in the baking dish for 15 minutes. Remove the slab from the pan by grasping the excess parchment and lifting it out. Place on a cutting board and cut into 16 bars.
6. Apple Crisp
Apple crisp is so good, especially with the mixture of Granny Smith apples and cinnamon. These are supposed to be desserts, but they are also really good for breakfast food, too. It’s one of those recipes for apples that I really recommend.
Ingredients:
- 1/2 cup of granulated sugar
- 2 tablespoons of cornstarch
- 1 teaspoon of ground cinnamon
- 2 pounds of Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 1 tablespoon of freshly squeezed lemon juice
For the Topping:
- 1 1/2 cups of old-fashioned rolled oats
- 1 cup of all-purpose flour
- 1/2 cup of packed light brown sugar
- 1/2 teaspoon of salt
- 1 1/2 sticks of unsalted butter, melted and cooled, plus more for the baking dish
- 1 teaspoon of pure vanilla extract
Steps:
1. Arrange a rack in the middle of the oven and heat to 350 degrees. Coat a 9-inch square glass baking dish with butter, set aside. Whisk the sugar and cornstarch together in a large bowl to break up any lumps. Add the apples and lemon juice and toss gently to coat. Transfer to the baking dish and spread into an even layer.
2. Place the oats, flour, brown sugar, and salt in a medium or large bowl, it can be the bowl that was just used for the apples, and stir until combined. Drizzle the butter and vanilla over the oat mixture and stir to combine. Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact.
3. Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch, 50 to 60 minutes. Let the crisp cool on a wire rack for at least 15 minutes before serving. Let the crisp cool completely before covering it with plastic wrap.
7. Apple Cinnamon Toaster Strudels
Toaster strudels are so good to eat. They are similar to pop tarts, but they’re so much better. You can drizzle a frosting mixture over it, or you can eat it plain. It tastes just as good either way. This is one of my favorite recipes for apples to eat.
Ingredients:
- 2 baking apples, such as Honeycrisp, peeled and cored
- 3 tablespoons of unsalted butter, divided
- 1/2 cup of packed dark brown sugar
- 1 tablespoon of all-purpose flour
- 2 teaspoons of freshly squeezed lemon juice
- 1/2 teaspoon of ground cinnamon
- A pinch of salt
For the Crust:
- 1 box of puff pastry, thawed if frozen
- 1 large egg, lightly beaten
For the Icing:
- 1 cup of powdered sugar
- 4 ounces of cream cheese, at room temperature
- 1 teaspoon of vanilla extract
Steps:
1. Grate the apples on the large holes of a box grater. Melt 2 tablespoons of the butter in a heavy saucepan over medium heat. Add the grated apples and toss until coated. Add the brown sugar, flour, lemon juice, cinnamon, and salt. Continue cooking, stirring frequently, until the mixture is thick and syrupy, about 10 minutes. Remove the heat and stir in the remaining tablespoon of chilled butter. Let the filling cool to room temperature.
2. Arrange a rack in the middle of the oven and heat to 375 degrees. Line 2 baking sheets with parchment paper. Unfold one sheet of puff pastry onto a well-floured work surface. Roll out the pastry to form a very large, thin rectangle, continuing to flour the work surface as needed throughout the rolling/trimming process. Trim the edges of the dough to make a 10×14-inch rectangle. Using a sharp knife or pizza cutter, cut out 8 rectangles.
3. Transfer four of the rectangles to the baking sheet. Spoon 2 tablespoons of the apple filling into the center of each. Spread the filling evenly across the pastry, leaving a 1/2-inch border. Brush the other four rectangles with the egg wash. Place an egg-washed rectangle directly over a filled rectangle, egg-wash touching the filling. Using your fingertips, firmly seal the edges on all sides. Continue with the rest of the rectangles. Poke each strudel all over with a fork, including the sealed edges. Repeat this step with the second sheet of puff pastry.
4. Bake the strudels until puffed and golden brown, rotating the baking sheets between racks halfway through, about 35 minutes total. Set aside to cool slightly while you make the frosting. For the icing, beat all the ingredients together until smooth. Spoon the glaze into a small ziptop bag and seal. Snip a small hole in the corner of the bag and pipe desired amount on each pastry.
