The Flashfood App enables frugal grocery purchases while also promoting sustainability by diverting food that was destined for the landfill. This app links consumers looking for grocery deals with stores looking to sell nearly expired foods. And it’s also a great way to try out new foods and challenge yourself to experiment with recipes! Find out about the app here: Introduction to Flashood
Flashfood Find: Box of Gala apples
Regular Price $10.00
Flashfood Price $5.00
Total Savings $5.00
Tis the season for savoury soups, hot drinks, and comforting baked goods! And there are so many ways to use one of the most iconic items of the fall season: apples! I plan to use my apple peeler and corer* to process all of these apples and then freeze them for later use. Below I’ll share some of the ways I plan to use them!
7 Delicious Apple Recipes
1) Apple Rhubarb Pie
Apple pie was a staple in my house growing up – it was one of the first things I learned to bake and was breakfast on a weekend morning when there were rare pie leftovers in the house (it has fruit in it, right?!) I find the mix of the tart rhubarb and the sweet Gala apples to be a nice balance and am going to make a few of these pies for the freezer.
1 3/4 cups flour
3/4 cup shortening (I learned using Crisco)
pinch of salt
5 tbsp cold water
4 cups rhubarb sliced (microwave for several minutes then drain off excess water)
2 cups apple slices
1/3 cup flour
1 1/3 cup white sugar
2 tsp cinnamon or to taste
- Add salt into flour and mix thoroughly
- Cut in shortening: I like using a pastry blender to cut the shortening into the flour however, I was taught using a fork so no fancy tools are needed! Continue until the mixture becomes a fine, even texture, like a coarse sugar.
- Slowly add cold water until dough comes together into a ball. I find that sometimes it takes a bit more than 5 tbsp.
- Split dough into two – I make one slightly larger ball for the base of the crust as more surface area is needed to cover the bottom and edges of the pie plate. I roll out the dough between two pieces of parchment using a small roller.
- Transfer the dough to the pie plate: I remove the top piece of parchment and fold the circle of dough on the parchment in half with the parchment sides together. I line up the folded edge of the dough with the handles on the side of the pie plate and then unfold the parchment and dough so that the dough is in the pie plate with the parchment on top. Peel off the parchment and you should have well-centred dough that doesn’t require a lot of readjustment. Roll out the top of the crust using the same method.
- I add the cooked rhubarb first, apples on top, then spoon the flour/sugar/cinnamon mix on last, but you could mix them all together as well.
- Top the pie with second piece of rolled out dough and roll the crust together. Be sure to make a couple of vent holes in the pie!
- Bake at 375 for about 30 minutes or until the crust is golden and the juices from the pie are bubbling up around the crust. I sometimes shut off the oven and leave the pie in to stay warm and continue cooking slowly.
- Serve with whipping cream or ice cream!
I’ve made this a few times and it’s always a hit with my family! This method of using the slow cooker is amazing and I can attest to the fact that there are no burnt edges. The only changes I make to the recipe are to use all water or part water and part almond milk (rather than apple juice) and I add a pinch of cardamom.
3) Crock Pot Applesauce
I’ve never made it but Alison has and this is what she says:
This is one of the easiest things you can make! It is fool-proof and is hard to mess up. The basic idea is: add chopped/sliced apples, water, sugar, cinnamon, and lemon juice to the crock pot and let it simmer for approximately four hours. Stir it a time or two if you can, but this is a low maintenance snack as it takes care of itself!
Apples, 6 peeled, cored, and sliced thinly
Sugar, 1/4 cup (adjust as you see fit)
Cinnamon, 1 tsp (adjust to taste)
Lemon juice, 1 Tbsp (if you don’t have this, don’t worry I often forget to put it in!)
Place all ingredients into your slow cooker, stir, and cook on low for 4 – 6 hours. Depending on how thick the apples are, it will take more or less time for them to break down. Stir once or twice.
The sauce will be done when it looks like apple sauce. Sometimes I have a few small chunks of apple that I’ll mash with a fork, but the apples break down into sauce on their own.
4) Apple cake:
I’ve had variations on this apple cake over the years and I love the tart apple mixed with Skor bits so I’m planning to try to re-create it with my abundance of apples!
I have quite a bit of broccoli from my farm food box this summer that I had chopped up and frozen . It seems like a great use of both the apples and broccoli to try out this soup as the cold weather approaches!
6) Apple Crisp
Have fun with this recipe and mix other fruit in with your apples!
This recipe is from one of Alison’s favourite cookbooks The Clueless Vegetarian*
6 cups prepared fruit (ie. 6 cups of peeled, sliced, cored apples)
1/2 cup sugar (adjust as needed)
3 Tbsp cornstarch
1 cup flour
1/2 cup margarine or butter
1/2 cup brown sugar
1/2 tsp cinnamon (optional)
- Toss fruit in bowl with sugar and cornstarch.
- Place fruit in greased 8- or 9-inch square baking dish.
- Combine flour, margarine, brown sugar, cinnamon in a food processor or in a bowl with a fork. Mix until it is crumbly.
- Sprinkle over fruit.
- Bake at 375*F for 35 to 45 minutes.
7) Crustless Apple Pie
This is an easy, guilt free, quick snack!
3 crisp apples, cored and sliced
1 tsp Epicure Apple Pie Spice (or substitute cinnamon)
1 tsp sugar (optional)
1. Combine ingredients in a silicone steamer.
2. Cover and cook in microwave for 3-5 minutes on high.
3. Apples should be tender when done.
4. Serve as is or top with yogurt or ice cream.
If you haven’t used a silicone steamer before, we love them for easy recipes like this and also for quick steamed veggies!
Have a look here: Epicure Silicone Steamer