40 Fall Apple Recipes (2024)

FAQs

What can I make with fallen apples? ›

#13 – Add texture to homemade jams and chutneys

Everyone knows about apple butter, but this foraged fruit crop can be used in a far more varied range of bread spreads. Add a pucker of sour flavor to your favorite jam recipe by adding some finely sliced unripe apples to the fruit.

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.

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.

Cortlands are juicy and slightly tart, with bright red skin and snowy white flesh. They are a terrific baking apple: Great apples for pies, cobblers, and crisps. When sliced, Cortlands are a excellent for salads and cheese plates, as the flesh doesn't brown and discolor quickly.

Apples that end up on the ground are not wasted. Many times farmers come to collect the apple drops to feed to livestock. If apples are not picked up, they are mowed at the end of the season and help to fertilize next year's crop.

As it turns out, these fallen apples are called “Windfall Apples” and people wiser than me have known for centuries that once the fruit reaches a certain size, they cook up really well. So now we know our fruit has been eaten and enjoyed over the years. Just not by us.

Any kind of apple can be frozen. You can freeze cooking apples and eating apples using the same method: freeze them sliced or whole on a baking tray, then transfer them to freezer bags for long-term cold storage.

Can apples be frozen? ›

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.

Honeycrisp: Honeycrisp apples are very sweet and aromatic, and originated in Minnesota. If you like freshly-squeezed apple juice, this is the type of apple you should pick as it has a very juicy pulp. Cortland: With its deep red skin and white stripes, the cortland apple is one of the most visually striking varieties.

The Cortland apple is bright red, with a crisp white flesh that is incredibly juicy with a sweet-tart flavor. Like the McIntosh, the Cortland is a soft apple, though not quite as soft as a McIntosh; however unlike the McIntosh, the Cortland apple can be used in many ways, from eating, baking, to cooking.

Why Are Pink Lady^® Apples Good for Baking? Pink Lady^® apples make such great baked apples because of the natural sweetness you get in every apple. The juicy fizz you get from Pink Lady^® apples is intensified when baked, giving you delicious results every time.

Because of the risk of the formation of patulin, it is recommended that dropped apples are not used for fresh eating, juicing, baking or canning.

Is it safe to eat windfall apples if I cut away any sections that look bad? Or should I only use them in cooking? If you want to err on the side of caution, you should use them neither for fresh eating nor for cooking.

While composting plant materials do produce organic acids during their decomposition, ultimately they will rise to neutral.