|And there are the windfalls that need to be sorted before the bunnies gather to dine.|
The apples that are currently falling on the ground in my yard are called Yellow Transparents. They are from Russia and have a very thin, almost transparent, peel. Local friends describe them as great juice and/or sauce apples.
I bake with them, put them in smoothies, and have made soups and sauces with them. They taste and smell like apples to me, and that is the point... or, for me it is.
If you are interested in looking up your apple variety and finding out what recipes are deemed best for that particular type, go here to an article about 65 popular types of apples. If you have an abundant harvest and just want to try some new recipes, regardless of whether or not your apples pass the grade for being part of certain dishes or not, I welcome you!
The recipes below are grouped by type. The apple is so diverse-- you can consume it processed in many different forms: baked, fried, sauced, candied, jammed, jellied, chopped raw into a salad, eaten raw with a dip, frozen, canned, juiced, blenderized, dehydrated, in cakes, cinnamon buns, cobblers, crisps, cookies, dumplings, muffins, savory soups and stews, and, of course, apple pie! ((Thank you so much to my talented granddaughter Angelika for making all the name tag dividers))
The selection below attempts to provide proof of the dynamism of the apple:
When I was a little girl, my Grandma would bake apples when we visited. That was a favorite dessert. And they were pretty simple... MacIntosh apples with some butter and brown sugar under the little top hat. This stuffed baked apple looks like Nirvana. You can find the recipe over at Running on Real Food site.
I have clear memories of a lovely domestic time in my life when I made apple cake with chunks of apples and some of it even went into the freezer to be resurrected for guests later on. This recipe looks lovely. Check it out over at the Loving It Vegan site.
The original cobblers are apparently from the time of the British Americans when there was no suet (animal fat) available to make suet pudding, so they cobbled together a different sort of a pie-pudding using biscuits and fruit. This version of cobbler is gluten-free. In the picture, it is difficult to see that there is a biscuit dough rising up from under the apples, but it is truly delicious. Rice flour is the main grain in this recipe, but I'm pretty sure you could sub your usual fave GF flour instead. This GF Cobbler recipe is right HERE on the Organic Granny site.
Everybody loves a dish of really good apple sauce, yes? This vegan apple sauce recipe uses maple syrup, a great match with apples. It sounds like the kind that the baby has learned to pound the high chair table to have served-- a classic. Apple sauce has a lot of different capabilities in cuisine-- it can even replace the fats a recipe might call for! Simple and elegant, and oh so yummy. Go to the Carrot Underground site and see what you think!