Sorry for the typo! It's supposed to be 1/2 tsp nutmeg, not 1.2

My family owns an apple orchard in NE Ohio, and this is the easiest recipe we give out when we get that question:

- All kinds of apples work great in baking, excluding red delicious. Those are an absolute, NO (they'll turn to mush and make everything grainy)!
- The more kinds of apples you can put in one dish, the better it will taste.
- Cut larger pieces of softer apples (McIntosh, Cortland, older Golden Delicious) and smaller pieces of firmer apples (Northern Spy, Grimes Golden, fresh Golden Delicious, Granny Smith, Pink Lady, Rome Beauty) so they cook at the same rate.


Apple Crisp

9x9 glass baking dish
Preheat oven to 350

- apples (depending on the size of the apples, you may use 4 giant ones, or 20 itty-bitty ones) peeled into baking dish until dish is full
- 1 cup flour
- 1 cup sugar
- 1 cup oats (old fashioned work great!)
- 3/4 stick butter, softened
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1.2 tsp. nutmeg
- cinnamon to garnish

Dump peeled apples into large bowl and toss lightly with 1/2 cup flour, 1/2 cup sugar, cinnamon, cloves, and nutmeg to coat apples. Dump apples (and settled flour mixture) back into baking dish and pack down until flat across top. In the dirty bowl, mix 1/2 cup flour, 1/2 sugar, 1 cup oats, and butter together until crumbs form and there's little loose flour left- very easy to do with a fork. Dump topping crumbs on top of apples, spread out evenly, press it on firmly. Dust with cinnamon to make it look pretty. Bake at 350 degrees, uncovered, for ~35 min, or until a sharp knife slides easily into apples.

You can also cook this, uncovered, in the microwave for ~20 min. Works great if you don't have space left in the oven.

This works wonderfully with added peaches too when you don't have enough apples...

My family uses a whole stick of butter, I use 1/2 a stick because I don't mind if the topping doesn't hold together, and I want less calories. I also sub half splenda for the sugar too- they think this is sacrilegious, but they eat it anyway happily.

Customers tell us they freeze the apples once they're coated in the flour mixture, in gallon zip-lock bags, in the pan until frozen (so they're the right shape) then bake them extra when they want to use them, but we haven't tried this.

Apples will store for months in your refrigerator. Store them in gallon or 2 gallon ziplock bags, release as much air as you can, seal them, and put them in the fridge. It's fine that condensation will form in the bags after a month or so. They will last between 2-5 months, depending on the variety of apple's firmness to start with.

Other things I do to use up apples is to sub diced ones for half the bananas in banana bread or make baked apples- core middle, leaving apple intact and add butter, sugar, cinnamon, and nutmeg to the middle. Either bake them along with dinner until desired tenderness, or "bake" them in the microwave for ~10 min.

I just love to make applesauce this time of year. Served with a little sour cream, it is divine. I use a 3 quart sauce pot (or larger), quarter but do not peel the apples, add 2 large plums (purple skins add a depth of color and taste that is sublime), and about an inch of water. Then I pass the cooked mixture through a food mill, and add about 2 TBLS. of honey and a Tsp. of cinnamon.

I'm making that conserve tonight with bourbon and toasted pecans, and red currants if I can find some (which usually is not easy). Stay tuned. ;o)

Thank you Christina! Wonderful instructiosn! I love the cranberry apple walnut combo, can't wait to make this!

You can safely substitute dried red currants. You could sub in raisins or dried golden currants too. Cranberries are a personal choice. I don't like raisins!

Christina, this looks divine! Can you substitute dried red currants for the craisins, without affecting the shelf stability when canned? Thanks! ;o)

Thanks for asking. Here's my recipe for Apple Maple Cranberry Walnut Conserve.

4 1/2 cups chopped apples, with peels (about 1/8 inch cubes) *Use any mix of apple varieties you like. I use whatever I have on hand.
1/2 cup apple cider
1/4 cup lemon juice
1/2 cup Craisins (or any dried cranberries)
3 cups sugar
1/2 cup chopped walnuts
1/2 cup maple syrup
1/3 cup Brandy or Cognac (can be omitted; your choice!)
1 package of Low Sugar Pectin

Spicing is cook's choice; depending on your personal preferences... I add a teaspoon of cinnamon, and a pinch of nutmeg. You can also add in some ginger and allspice. If you use the Cognac/Brandy- leave the spices out...you get the lovely liquor flavor shine through.

Toss all ingredients expect the sugar & pectin mixture and nuts in jelly pot (a non-reactive pan). Cook on medium heat until it reaches a full boil, then simmer for about 5 minutes. Add the sugar and pectin. (Mix the sugar and pectin together before adding to mixture.) Stir constantly on high heat at full rolling boil for about one minute. Add the nuts. Remove from heat. Pour into jars then process in water canner for 5 minutes for 4 to 8oz jars; and for 10 minutes for anything larger than that.

As with most canning recipes, the assumption is made that you've prepped your canner and sterilized your jars before starting! NOTES: I use organic apples. I've used commercial fruits & veg in the past and find that the flavor is not as robust. Plus I work on an organic farm, so I've got easy access to produce! You can omit using pectin, but you have to increase the total sugar to 5 1/2 cups. I prefer to use the pectin and less sugar. In my opinion, this results in more flavor not such an overpowering sweetness. Conserve is really versatile. A glop on a bagel, an accompaniment to cheese, a condiment for roast pork or chicken...

Christina, I would love your apple maple cranberry walnut conserve recipe. It sounds wonderful!

Jen, I really like this recipe: http://www.kingarthurflour.com/recipes/scones-recipe Great step-by-step photos and lots of scone-making tips. I say make some apple sauce, too. Chop them, put in a pot, add a little water or cider, a stick of cinnamon, a smidge of nutmeg, and cook on low heat with the lid on till mushy to your liking. Leave chunky, or whiz with a stick blender.

I love to make apple pancakes. Core apples and slice into wedges. Cook down with cinnamon, brown sugar and some maple syrup in butter (maybe add clove or nutmeg).

Make a batter of:

mix 1/2 cup flour with pinch of salt and sugar. Separately beat 2 eggs, a tsp of vanilla, 1/2 cup cream. combine and whisk till smooth. Pour batter over apples and bake hot 450 degrees for 15 minutes.

I know it sounds a little... basic but you'd be amazed at how little applesauce you get from a ton of apples. I say sauce the suckers and freeze anything you don't think you'll eat in the next few weeks -- it freezes forever.

Reply if you need directions -- it really couldn't be easier.

Just spent the weekend processing apples! Apple butter, applesauce, apple maple cranberry walnut conserve....

If you have a load of apples, you can assemble pies and freeze them unbaked. It works great. Just do a layer of waxed paper, then foil, then into a ziploc and into the freezer.

Let me know if anyone is interested in recipes for canning...I'm happy to send them your way.

we made this on Saturday - it's amazing, you could serve with some bread and sharp cheddar cheese ...

http://www.food52.com/recipes/7018_saras_apple_butter

This yummy Jewish Apple Cake is baked in a tube pan. I found this recipe years ago online, attributed to "Maidy." It is unbelievable. I sometimes lay a loose piece of foil over the top when it starts to look brown and crusty. I use any kind of apple, but Granny Smiths do add a nice kick.If the apples are mild I just double the cinnamon!

Prep Time: 20 minutes (takes me that long just to peel the apples)
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 65 minutes
Ingredients:

* 6 Granny Smith Apples, peeled & thinly sliced
* 2 Heaping Teaspoons cinnamon
* 5-6 Tablespoons granulated sugar or to taste
* 3 Cups all purpose flour
* 2 1/4 Cups sugar, half granulated, half dark brown
* 3 Teaspoons baking powder
* 1/2 Teaspoons salt
* 4 Eggs
* 1 Cup vegetable oil
* 2 1/2 Teaspoons vanilla extract
* 1/3 Cup freshly squeezed orange juice (I use Tropicana and it is fine)

Preparation:
Oil (I use butter) and flour a tube pan - not a fluted one - or angel food cake pan. Set aside. Preheat oven to 350 degrees.

In a medium bowl, mix the apples, cinnamon, and sugar.

In a large bowl, mix the rest of the ingredients together and beat with a wooden spoon until the mixture is smooth.

Scoop half the batter into the prepared pan can cover with half the apple mixture. Scoop a second layer of batter over the apples and top with remaining apple mixture.

Bake for about 1 3/4 hours. The crust should be crunchy. Cool in the pan for 15 minutes and remove to wire rack to finish cooling.

Serves 12. - Maidy

mrslarkin, Apple Cinnamon Scones sound amazing! Do you have a basic scone recipe you can recommend?

I'm guessing you want sweet, not savory ideas. Pie. Or apple sauce, served warm with a dollop of sour cream or creme fraiche (heaven). I just made Apple Cinnamon Scones this weekend. They were a huge hit. I diced some Empire apples, froze them in a single layer on a parchment-lined sheet pan, tossed them with sugar/cinnamon/flour, then mixed into the flour/butter before adding liquid. Make a simple cider glaze (warm cider, confect. sugar, dash of cinnamon) for drizzling on top.

Apple butter! Serve it with muffins, biscuits, scones, popovers, etc. Thomas Keller's "Ad Hoc at Home" cookbook has a great recipe that uses a slow-cooker.