apple recipes
Here's a collection of apple recipes from our weekly newsletters,
and some lovely ones you've sent in. If you'd like more please
have a look at our recipe index! To find out about our apple producer and order yours click here.
Apple Dressing For Salads
Balsamic Pork Loin with Apple Crisps and Puree
Caramelised Apples
Baked Apples with Maple Syrup
Apple Crumble
Toffee Apples
Apple and Bacon Salad
Apple and Cottage Cheese Pancakes
Rum and Honey Fruit Salad
Garlic Roast Pork with Caramelised Apples, Onions
and Gravy
Quick Bramley Apple Bread
Dorset Apple Cake
Apple Rarebit
French Cheese and Apple Tart
Easy Apple Cinnamon Rolls
Pimhill Porridge with Grated Apple and Raisins
print page
This is the basic recipe for an apple vinaigrette, which
is lovely on any salad. Try it with mixed greens, goat cheese and walnuts.
Or toss with shredded cabbage and red onion for a dynamic cole slaw. Approximately
4 servings.
- 3 tablespoons apple cider vinegar
- 3 tablespoons walnut oil
- 1 large apple, cored and diced
- salt and pepper to taste
Whisk vinegar and oil to blend, and season with salt
and pepper. Stir in the apple, and marinate at room temperature for 30 minutes
before serving.
back to top
Serves 2.
- 450g (1lb) sweet red apples such as Jonagold or Cox
- 100ml water
- 1/2 tablespoon sugar
- 1/2 teaspoon cinnamon
- Sprinkle ground nutmeg
- 450g (1lb) pork loin, cut into 6 medallions
- 3 tablespoons flour
- 2 tablespoons cooking oil
- 120ml white wine
- 60ml balsamic vinegar
- Salt and pepper to taste
Preheat your oven to 225°F, 110°C, gas mark
1/4. For crisp apples, cut half of the apples into thin slices. Spread them
in a single layer on a baking sheet, and bake for 4 hours so they dry out
slowly.
Peel and roughly chop the remaining apples, and place
them in a saucepan with the water, sugar, cinnamon and nutmeg, and bring them
to a boil. Reduce to a low heat and simmer gently until they are soft, 10-15
minutes. When soft, puree in a blender or food processor. Set aside and keep
Put the flour in a shallow dish and season with a
little salt and pepper. Press each pork medallion in the flour, covering both
sides. Heat the oil in a frying pan over medium-high heat until hot but not
smoking, and sear each medallion for 2 minutes on each side. Add the white
wine and cook for 3 minutes, until the alcohol has evaporated. Add the balsamic
vinegar and let it reduce for 1 minute. Remove the pan from the heat.
Serve the apple crisps, pork medallions and apple
puree as soon as the pork is finished, drizzled with any remaining balsamic
sauce from the pan. Excellent with roasted or steamed vegetables.
back to top
An excellent accompaniment to savoury meats or desserts
- try stuffed in a crepe and drizzled with cream!
- 3 tablespoons unsalted butter
- 100g sugar
- 900g (2lbs) not-too-sweet apples, like Granny Smith, peeled, cored and
thinly sliced
- 1/2 teaspoon ground cinnamon
Preheat oven to 200°C, 400°F, gas mark 6.
Combine half of the butter with half of the sugar and 1 tablespoon of water,
in a large non-stick frying pan over a medium heat. Cook, shaking the pan
occasionally, until the sugar melts into butter and the mixture bubbles. Turn
off the heat, and add the apples in layers. Halfway through, dot with some
of the remaining butter and sugar. Use the rest of the butter and sugar on
top, along with the cinnamon. Place in the oven and bake until the apple liquid
has evaporated and the sides are dark brown, about 40 minutes. Remove and
allow to cool before serving.
back to top
- 4 medium red eating or baking apples, core the top 3/4 but leave the core
in the bottom quarter
- 3 tablespoons unsalted butter
- 6 tablespoons maple or golden syrup
- 1 teaspoon freshly grated ginger
- 4 cinnamon sticks
Heat oven to 230°C/450°F. Peel the top third
of the skin from the apples and cut a sliver off the bottom so the apples
can stand upright. Place them in a glass pie dish. Cut 1 tablespoon of butter
into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple
syrup, 1/8 teaspoon ginger, and 1 cinnamon stick. Place the remaining butter
and syrup in bottom of pie dish. Bake the apples, basting occasionally, until
golden and tender, between 15 and 40 minutes. Serve warm with cream.
back to top
Here's a yummy apple crumble recipe that makes enough
for the whole family.
- 5 apples
- a splash of water
- 100 g flour
- 150 g sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 60 g cold butter
Grease a baking pan and preheat the oven to 180°C.
Peel, core and slice the apples and set them aside. Mix the flour, sugar,
salt and cinnamon together in a bowl. Then add the lump of butter. Make the
crumbly topping by rubbing the flour mixture and the butter between your fingers
until all the butter is mixed in evenly. Now spread the apples in the baking
pan, add a small splash of water, and cover the whole thing with the crumb
topping. Bake for 30 minutes or until the topping is toasty and brown.
back to top
A bonfire night necessity for the kids! Makes 4.
- 4 medium apples, washed and dried
- 400g demerara sugar
- 100ml water
- 75g unsalted butter
- 1/4 teaspoon cream of tartar
- 100g treacle (optional)
- 100g golden syrup
Push a wooden skewer into each apple core. Heat the
sugar and water in a large heavy-based saucepan over low heat until dissolved.
Add the remaining ingredients and bring to the boil over medium-high heat.
Boil, without stirring, until the syrup reaches the "crack" stage,
or until a little of the syrup dropped into cold water separates into hard
threads, and the syrup is golden brown. Brush down the sides of the pan occasionally
with a pastry brush dipped in cold water. Dip the apples into the toffee,
twirl around for a few seconds to allow excess toffee to drip off, then leave
to cool and set on a buttered baking sheet.
back to top
Pile atop lettuce or spinach for lunch. Serves 2.
- 4 slices streaky bacon, sliced
- 2 red apples, unpeeled, diced
- 2 wholemeal bread slices, diced
- Ground pepper to taste
- 2 spring onions, or 1/4 red onion, sliced thinly
- 1 pinch dried rosemary, crumbled
- 1 tablespoon lemon juice
- 1 tablespoon olive or other salad oil
Fry the bacon in a medium frying pan over medium-high
heat until it is crisp. Put it in a bowl with a slotted spoon. Add the apples
to the pan and brown them lightly on one side. Put the apples in the bowl
with the bacon. Add the bread to the pan and 'toast' it briefly,
until bread starts to turn golden. Add the bread to the bowl, along with onions
and rosemary. Whisk together the vinegar and oil, drizzle over salad and toss
together. Season to taste with pepper and serve.
back to top
Top with maple syrup, yoghurt, sour cream or apple sauce.
Serves 4.
Separate 4 egg whites from the yolks. Whisk
the whites until stiff. In a separate bowl mix the yolks, 225g cottage
cheese, 2 grated apples, 100g flour, 2 teaspoons lemon
juice, 1 tablespoon honey, 1/2 teaspoon each cinnamon and
salt, and 2 tablespoons of ground nuts (optional). Gently fold
in the whites. Heat some oil/butter in a large frying pan over medium
heat; add spoonfuls of batter. Fry on both sides until firm and lightly browned.
If cooking in batches, keep the finished pancakes in a warm oven..
back to top
Whisk together 3 tablespoons each honey, dark
rum and orange juice. Create a salad using 1 chopped apple,
1 chopped pear, 1 sliced banana, 2 sliced kiwis, and
1 segmented orange. Combine the dressing and salad and chill for 30
minutes, and up to 5 hours.
back to top
A gorgeous roast dinner to serve with your favourite
sides like mash and steamed cabbage. The servings depend on the size of your
pork leg – roast 30 minutes per 1/2kg (450g), plus 30 extra minutes. Allow
100-175g of raw meat per person.
- Pork leg, boned and rolled
- 4-6 garlic cloves, chopped
- 2 tablespoons orange juice
- 1 tablespoon vegetable oil
- 1 tablespoon wine vinegar
- 1 teaspoon each salt and pepper, or to taste
- Fresh rosemary, chopped
- 2-6 eating apples
- 2-6 onions, peeled
- 2-4 tablespoons honey
- 700-900ml chicken or vegetable stock
- 25g plain flour 80ml orange juice, or to taste (for the gravy)
Preheat oven to 180C/350F/gas mark 4. Pat the pork
dry. with a sharp knife, score the skin and fat of the pork deeply in a criss-cross
or diamond pattern. In a blender puree the garlic with the orange juice, oil,
vinegar, salt and pepper, and rub the mixture all over the pork. Place on
a rack in a roasting tin and roast for the calculated cooking time. 50-60
minutes before the end of cooking, add the apples and onions to the roasting
tin, or a separate tray, and drizzle with honey, and some chopped rosemary.
After cooking, remove the apples, onions and pork to the carving board, and
transfer 2 tablespoons of the fat from the roasting tin to a small saucepan.
Pour or scoop off the remaining fat from the pan juices, add the stock and
deglaze the tin over high heat, scraping up the brown bits. Add the flour
to the fat in the saucepan, and stir for 2 minutes over low heat. Strain the
mixture from the roasting tin through a sieve into the flour mixture, whisking
all the time. Whisk in the orange juice, and simmer the gravy, whisking, for
5 minutes. Season to taste, and serve.
Wine match: Cotes Du Rhone, France, 2005 (£6.99) - you
don’t want too much tannin with pork but the soft tannins in this wine will
lift the whole dish. Or, if you prefer white, try the Viognier, Vin de Pays
d'Oc, France, 2004 (£8.99).
back to top
Preheat oven to 180C/350f/gas4. Combine 150g plain
flour, 200g whole-wheat flour, ½ teaspoon salt, and 1 teaspoon baking soda.
In a separate bowl blend 50g butter or margarine with 100g sugar (or 4 tablespns
honey). Beat in 1 egg. Add in 2 medium grated Bramley or other tart apples.
Add the dry mixture alternately to the apple mixture with 240ml buttermilk
or milk. Stir the batter a few times until just blended. Fold in a handful
of chopped nuts if you like. Place the dough in a greased loaf pan and bake
for 1¼ hours, letting it cool in the pan.
back to top
I spent my summer holiday in Dorset, where apple cake is a popular treat. Now that English apples are back on the menu, it's a great time to make it. Serves 8
- 150g butter
- 150g granulated sugar
- 2 eggs
- 300g self-raising flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 100ml milk
- 400-450g apples, peeled and finely grated
- 1 tbsp cider or apple juice
- 1 tbsp Demerara sugar
Line a 20cm/8in cake tin with parchment paper - rub
a bit of butter on the tin to help the paper stick.
Cream the butter and sugar together until light and fluffy. Beat in the eggs.
Sieve the flour, salt and spices together and add this to the creamed mixture.
Add a little milk to loosen the batter up, but don't over do it; the mixture
should be on the stiff side.
Very gently fold the grated apple and cider or juice (or you could use cognac
or apple brandy) thought mix.
Put the cake mixture into the tin. Sprinkle the top with demerara sugar. Bake
in a moderate oven at 190°C for 1 hour and 10 minutes. Serve warm with cream,
or at room temperature (with clotted cream, if you like!).
back to top
I love eating apples with cheese. This is a great, autumnal way of combining them. Serves 4 as a starter, or as a light lunch or brunch with nice salad – perhaps a waldorf salad and some crunchy little gem leaves.
- 4 x 4cm-thick slices white bread, like pain de campagne or a farmhouse loaf
- Knob of butter
- 300g Cheddar, grated
- 150ml Samuel Smith's cider
- 1 tbsp Berkeley Farm pouring cream
- 1 tsp Tracklements tarragon mustard
- 1 tsp wild flower honey
- 1 large apple or 2 small apples
Preheat the oven to 170°C, gas mark 3.
Remove the crusts from the bread. Cut a square out of the centre of each slice, without going through the base, leaving a 1.5-2cm border around the edge, in effect creating a bread case. Roughly crumble the cut-out pieces with your fingers and set aside. Dot the hollowed-out bread cases with little bits of butter, place on a baking tray and bake for about 10 minutes until toasty.
Meanwhile, melt the cheese, cider, cream and mustard in a pan over a gentle heat. Stir until smooth then beat in the reserved breadcrumbs.
Preheat the grill to high. Peel and core your apple and cut into thin, ½-1cm thick slices. Place in the centre of each bread case. Pour the cheese mixture over the apple and place under the hot grill until they are golden and bubbling. You will need to serve them straight away before the bread softens.
back to top
This is an adaptation from a gorgeous book called Culinaria France published by Konemann. It's fantastic for regional specialties. This is a classic in Burgundy, though it's normally made with the famous Epoisses, but I've Anglophile-d it by using the extremely rich and creamy Old Burford from Somerset. Serves 6-8
For the pastry:
- 250g plain flour
- 1 tsp salt
- 1 egg yolk
- 125g unsalted butter
- 3 ½ tbsp cold water
For the filling:
- 3 eggs
- 3 ½ tbsp crème fraiche
- 220g Old Burford cheese (or a ripe Epoisses of similar weight)
- 3 medium-sized eating apples
- 100g unsmoked ham
- Freshly grated nutmeg
- A pinch of sea salt
- Freshly ground black pepper
Sift the flour and salt into a large bowl. Make a hollow in it. Cut the butter into small pieces and add it along with the egg yolk. Rub this into the flour and then fold the water through, sprinkling it over little by little. Work this with your hands until you have a soft dough. Wrap in clingfilm and refrigerate for 30 minutes.
Preheat the oven to 200°C. Roll the dough out thinly. Butter a spring-form pan (about 26cm diameter) and line with the dough.
Remove the rind from the cheese and cut into a 1cm dice. Peel and core the apples and cut to a similar size. Ditto with the ham. Whisk the eggs for the filling until frothy. Whisk in the crème fraiche. Fold the cheese, apple and ham into the egg mixture. Season with a tiny pinch of sea salt, a grating of nutmeg and some freshly grated black pepper.
Pour this into the pastry-lined pan. Bake for 5 minutes, then reduce the oven temperature to 180°C and bake for another 30 minutes or until set. Best served hot.
back to top
This yeast-free cinnamon roll recipe is so easy to make. You child will love getting their hand stuck in the bowl, rubbing the butter into the flour, or helping you roll the dough out onto a floured surface. Makes 10 rolls
- 3 medium-sized apples, peeled, cored, cut into 1cm cubes
- 2 tbsp raisins
- 50g unsalted butter, chilled butter, cut into cubes, plus 2 tsp for glossing the rolls
- 150g self-raising flour
- 100g rolled porridge oats
- ¼ tsp salt
- 1 tbsp brown sugar
- 3 tbsp honey
- 1 tsp ground cinnamon
- 2 tbsp natural yogurt
- 100ml milk
Place the apples in a pan with 2 tablespoons of cold water and the raisins. Cover and simmer over a medium heat for 5 minutes. Strain liquid off and leave cooked apples to cool completely. Preheat the oven to 220°C. Butter an 18-20cm loose-bottomed, round tin thoroughly. Line the base with baking parchment. Sift the flour with the salt. Grind the oats in a food processor until they resemble the texture of wholewheat flour. Fold them through the flour. Drop the butter cubes one by one in the flour, coating each with flour until all of the butter is in the bowl. Use your hands to gently rub the butter cubes into the flour until the mixture resembles fine breadcrumbs. Fold in the sugar, 1 tbsp of the honey and cinnamon. Whisk yogurt with the milk. Gently incorporate into the flour. Mix until you have soft, slightly sticky dough. Turn dough onto a generously floured surface – if it’s is too wet to roll out, fold in a bit more flour. Pat into a 18 x 30cm rectangle – about the size of a large cutting board. Spoon the cooled apple mixture evenly over the dough. Sprinkle 2 tbsp cinnamon sugar over the apples. Roll the whole lot up tightly from the longer edge. Use a serrated knife and cut into 10 even slices. Position the rounds in the tin, cut side up, and with a bit of space between them. Add a pinch of the reserved butter to the top of each roll. Sprinkle over the remaining cinnamon sugar, covering the tops of each round. Bake in the oven for 20 minutes or until golden. Turn the oven off. Drizzle the remaining 2 tbsp honey over and pop back into the switched-off oven for 5 minutes, just to let the honey set and soak into the rolls. Remove and cover with a clean tea towel and leave to cool slightly before eating warm or cold.
back to top
Serves 2
- 150g Pimhill jumbo porridge oats
- 2 tbsp raisins
- ½ tsp cinnamon
- 200ml water
- 100ml milk (any, even soya – but the best for flavour and body is full cream or Guernsey milk), plus 2 tbsp to top finished porridge
- 1 eating apple – any variety
- 1 tbsp runny honey
Fold the raisins and the cinnamon into the oats.
Place water and 100ml of milk in a sauce pan over medium-high heat and bring just to the boil. Stir in oats with raisins and cinnamon, lower heat and cook for 5-7 minutes, stirring frequently.
Once all the liquid has absorbed into the oats, remove from the heat. Grate the apple (skin and all – unless you’re totally against it), gently fold in. Place into bowls. Splash 1 tbsp milk over each and drizzle over a swirl of honey. Serve immediately.
back to top