I don't have recipes! You are the recipe queen! My first thought was apple Dutch baby. A search led to a lot of images of not what I had in mind. This one from Ina looks right, but half the size. Looks right wins, right? And it's Ina, so likely to be good. I'd scant the sugar, and never ever put maple syrup on it, but it reads fine: http://foodnetwork.com/recipes/ina-garten/dutch-baby-12055315

Here's my "recipe" (-ish) for bbq sauce from old fruit: A couple of apples and pears, strawberries, blueberries, stone fruit, an onion and half a dozen ripe Roma tomatoes. All the larger ones sliced thickish. Cook down in a slow cooker on low with your favorite barbecue spices, or North African spices, or Indian or whatever. Optional but adds a lot to the depth of flavor: Add a rack of ribs on top, or a couple of beef ribs.

French Apple Tart: Edited link: https://www.joyofbaking.com/FrenchAppleTart.html

Thanks, Colleen!

@plllog, that link didn't work for me for some weird reason,but if others have the same issue, but this one may:

Joy of Baking French apple tart

I often make a Tarte Tatin. DH loves it:

Tarte Tatin

I usually make a rough puff pastry to go over the top though. You rub the butter into the flour so it is in large lentil-sized pieces, add the ice water then roll it to a rectangle about the size of a sheet of paper, fold the sides in thirds one side over the top of the other (like folding a letter), roll again, fold again, the repeat two more times before resting the pastry in the fridge for half an hour. Then roll it to fit your pan.

Pork chops or steaks with caramelised onions and apples cooked in the pan with the pork are also good.

plllog, Dutch Baby…YUM! I can sure see how the BBQ sauce would be good.

Colleen, I love Tarte Tatin...buttery, caramelized apples. Pork with sauteed apples is a favorite for us.

That French Apple Tart is calling me!👍🏻

Thanks, Colleen! I don't know what happened. It worked earlier The link you gave was correct, and I'm changing it in my post. Hm... My old link works sometimes. I think it might be the http:// ...

Chloebud, it's a great tart, and I use the crust for most of my tarts. It's just right for a traditional tart tin, and holds up to rolling very thin.

I should add, for the bbq sauce, it's the apples that make it. The other fruit is highly changeable to whatever you have that's over ripe or just wants using up, though I would stick to tree fruit and berries. Melon, for instance, is too wet.

Link didn't work for me either. Following the greengage mountain we are now experiencing an apple glut. (All free from neighbours and feral trees). DH is cooking them all into compôte for the freezer. With yoghurt that'll be his breakfasts for the year.

I'm trying to eschew cakes and pastries so we usually eat our apples neat in some form.

That said, normally I'd make chutney but we're already well stocked with greengage chutney.

I might try apple leather if I can be bothered.

I changed the link to Colleen's, which lets the browser figure out the beginning. So I googled "Joy of Baking French Apple Tart" and got this address. I was right about it being a change from http:// to https:// (secure)., but when I checked the page earlier, it just showed joyofbaking.com etc. If the link doesn't work, try the search engine.

https://www.joyofbaking.com/FrenchAppleTart.html

It's an excellent recipe. Good for about 10 apples too. ;) IIRC, it freezes really well, as well. Quarters in flat food storage box, but you could make a tart file with plywood skins and spacer blocks on three sides, and freeze half a dozen wrapped tarts. ;)

Good luck with the apples!

I just made a 10 pound batch of apple filling for the freezer. 5 pounds each of Ginger Gold and Zestar apples. I use an apple cutter/corer thing and cut the slices in half or thirds depending on the size of the apple. I leave the peels on. A generous cup of brown sugar, a half cup of vanilla sugar, a half cup of flour. Cinnamon, ginger, cloves, nutmeg, pinch of salt. Good couple glugs of lemon juice.

Into a covered big pan or two in the oven at 350. Give it 20 min, stir, then 30 min. Let cool, into the fridge overnight to get cold before packing for freezer. I like to pack 3 cups in quart bags- a couple makes a nice pie. But it's just two of us. So more often I just need one bag for a couple smaller pies, or a few wide mouth half pint jars for crumbes/bettys, ect. Or nice for a couple things, like a Dutch baby and a coffee cake for the next day.

Thanks, cookebook!

This came in an email this morning.

Apple Recipes - Half Baked Harvest

Phyllo apples. Peel and core apple. Melt butter. Stack 3+ square sheets of phyllo, each sheet buttered and rotated relative the the sheet below. Place apple in middle of stack. Fill core with sugar and optionally cinnamon. Fold and gather phyllo up around the top of the apple using more butter to hold it together. Bake (I forget the temp, try 350F) starting when ppl sit down to appetizers. By the end of dinner, phyllo apples will be done, delicious, and kind of showy in a vintage Guess! ad with Anna Nicole Smith just awoken in shabby chic boudoir with loose bed-head hair somehow looking fantastic kind of way. For years this was the only proper dessert I knew how to make, then I learned to make creme brulee and creme caramel and decided who needs a larger dessert repertoire than that.

John, showy for sure! My mom used to make baked apples. No phyllo but good!

We lived in the Netherlands from 1988-89. The kids quickly learned about Appelflap made with Bladerdeeg. It’s a delicious and quick puff pastry treat. They would make them for snacks all the time in the toaster oven.

Here's my favorite apple recipe, which I originally got from Ann_T:

Torta Di Mele Al Burro (Buttery Apple Cake)

For 9” round cake pan

• 1/2 cup plus 1 tablespoon (4.5 oz) unsalted butter
  3 large apples, peeled, cored, and cut into slices 1/4 inch thick
  3/4 cup all-purpose flour
  2/3 teaspoon baking powder
  1/4 teaspoon salt
  3 whole eggs
  1 teaspoon vanilla extract (or 2 tsp Calvados)
  1 cup raw granulated sugar
  1/2 teaspoon grated lemon zest
  confectioners sugar

Preheat oven to 375 degrees. Generously butter a 9-inch round cake pan. In a large frying pan over low heat, melt the butter. Pour 6 tablespoons (3 oz) of it into a small bowl or cup and set aside.

Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.

In a small bowl stir together the flour, baking powder, and salt.

In a large bowl beat the eggs until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.

Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.

Just before serving place confectioners sugar in a small sieve and dust the top of the cake.

Does it need to be a sweet? I tried this one - a savoury sheet pan roast and it was really good...

Smoky Chicken & Apples Roast

Ingredients

1 tablespoon chili powder

1 tablespoon packed brown sugar

2 teaspoons smoked paprika

1/2 teaspoon salt

2 1/2 pounds meaty chicken pieces (breast halves, thighs, or drumsticks)

3 tablespoons olive oil

2 medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges

1 medium onion, cut into wedges

Directions

1. Preheat oven to 425 degrees F. Oil a large shallow baking pan, set aside.

2. In a small bowl combine chili powder, brown sugar, smoked paprika, and salt. Make slash cuts on chicken legs. Sprinkle spice mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add onions to pan. Drizzle chicken and onions with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring onions once.

2. Add apples to pan. Drizzle with remaining oil. Roast for 15 to 20 minutes more until chicken is cooked through.

I also like to combine sweet potatoes and apples to roast together with some maple syrup and ginger.

Another simple thing I've done is make applesauce with strawberries. I last made some thinking I'd use it in a recipe, but hubby ate it all before I could 😄

Lars, that sounds and looks wonderful!

Carol, savory is great, and I do love sheet pan meals. That sounds like it could also be good with sausages.

We're buried under an apple mountain at the moment. I'm trying apple leather since the greengage leather proved very popular. I'm also doing dried apple rings. I've made lindalou's apple pie jam in the past but we have shelves of jam already. I frequently put apples into pork, ham or game dishes. The freezers are stuffed with compôte and we have a fridge full of whole apples awaiting processing. Not to mention those still falling from the trees. I need ways of using up a couple of hundred pounds, not just a few. We rarely eat cakes or pastries anyway.

I dehydrated apple rings when I had an apple tree (Fuji), and then I could rehydrated the rings later for use in a lot of recipes. I seemed to use them most in steel cut oats, to which I also added dates for sweetness. Dates are much more common here than apples.

Roasted Applesauce (also good for pie filling

9 med-small apples, mixed, including some Granny Smith
Lite Olive Oil, or similar good for roasting oil with not much flavor
Spices, to taste
Flour or starch

Heat oven to 375-400°F for medium-high heat
Cut the apples in half and remove the core including all hard parts and seeds. Leave the skins on but remove blemishes.
Line a baking tray with parchment, drizzle oil lightly over apple halves rubbing it around all sides and place them cut side up on the parchment.
Put the tray of apple halves in the oven for about an hour, checking along the way. They're ready when they're shrunken and starting to get a bit brown.
Cool or chill apples.
Use an immersion blender or food processor to whirr the apples up a bit, cutting the skin, but trying not to go full on applesauce.
Stir in about a teaspoon of spices and a tablespoon of flour or starch. Adjust to taste, including a little sugar or brown sugar if the apple mix is too sour.

That reminds me, I used to make a baked apple compote with raisins, honey, walnuts and spices.

And when I had a dehydrator, apples were my fave - they make such a yummy snack 🙂

I also like to add butter-sauteed chopped apples and onion to sauerkraut - along with caraway seeds - served warm.

A family favorite.

Apple Crisp

7-8 Granny Smith apples, peeled and cut into large chunks

Optional - 1 cup dried cranberries

2 T. lemon juice

1/3 to 1/2 cup sugar (to taste)

1 cup all-purpose flour

1 cup plus 2 T. light brown sugar, packed

3/4 cup old fashioned oats

1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

10 T. cold butter, diced

Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped. Preheat oven to 375.

In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg.

With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. If using, stir in nuts.

Spread the apple mixture in greased baking dish. Apples should be about 2 to 2 1/2

inches deep.

Sprinkle topping evenly over apples. Bake for about 55 minutes or until bubbling and top is golden.

That's pretty much what I'd call an apple crumble with a few fancy twists. I'd use less sugar and I can't compare the butter/flour ratio because they're in different units. But I'd use half the weight of fat to flour, as in short crust pastry. At this time of year blackberry and apple crumble is a classic. And delicious. It freezes well, baked or unbaked.

This post in a well known blog defines a bunch of different baked fruit deserts in American usage--though some Americans will surely disagree based on what words were used in their families. This is the clearest list I've seen, and seems to be more than just the author's own usage. https://www.tasteofhome.com/article/the-difference-between-cobblers-crumbles-crisps-and-buckles/

Good link, plllog!

This was in my daily email from thekitchn.com this morning.

Chicken Sausage and Apple Skillet

I have a friend that makes a huge batch (~15-20 gallons) of apple butter every fall. Don't know the recipe but it is fantastic. I trade him homemade horseradish for apple butter.

We grew up eating Bama Apple Butter. Kraft bought the company and deleted all the Bama jellies. I have found jellies that are okay, but nothing I have bought or made tastes like the Bama apple butter.

The apple leather has worked well. It's tasty but doesn't have the zing of the greengage leather. It was easier to make as I didn't need to pass it through a sieve.

The dried rings aren't quite ready yet.