There are three foods that make me feel all the fall feels, pumpkins, wild mushrooms and apples. While some apples are ready in late summer, my little apple tree finishes in the fall. This year my apples were ready to start picking in late September and they keep well so I am still picking them, making apple desserts, apple slices in lunches and trying to preserve what I can find time to preserve.
Storage: If you are going to store your apples, pick them early while they are at their firmest and still slightly tart, a week or 2 before full ripeness. (Apples with thick skins and the firmest flesh are the best types for storage) First you need to sort them and brush any dirt or bugs off. Any that have a hole or a bruise cannot be stored as the old saying “one bad apple spoils the bunch” is true, once an apple is rotting it will give off excess ethylene gas which will cause the apples around to spoil. Use these blemished apples right away for baking, applesauce or trim them and eat fresh.
Apples need a cool spot to be stored with a bit of humidity, though not damp, and they cannot freeze or they will spoil. The fruit crisper in the fridge is great but if you have a whole tree (or trees) of apples, you’ll need a larger area like a garage or cool basement pantry. To aid in protecting your apples, you can wrap or layer them between newspaper or brown paper bags and each time you go to get more, give a quick check for any that might be spoiling and remove them. (These storage guidelines are good for pears too)
Preserving: There are so many ways to preserve your apples and if you have an apple tree you probably have some favourite ways. Canning: applesauce or apple butter (this should be pressure canned as it won’t have enough sugar or acidity to safely water bath can) and apple pie filling. Dehydrating: apple chips are great for doing with kids and a kid friendly snack that my daughters kindergarten teacher did with them. Freezing: make juice by washing apples to remove any dirt and germs and then run them through the juicer and freeze in 1 or 2 liter containers for fresh juice through the winter. Apple pies can be made and then frozen before baking.
I’d love to know any other ways any of you like to keep your apples, let me know below if you have any favourite or creative ways of using a whole trees worth of apples!
If you have an apple tree and aren’t sure of the type, there are a few good websites that will help you ID your apples like Apple Name.
As I was brainstorming different ways to use/cook/bake my apples, I started craving a fresh apple fritter-not the super oily and sometimes heavy ones but a small. light, airy and crisp one. Then I started thinking about French beignets….and well, now we have what I was dreaming about! This weeks recipe is possibly my new favourite dessert, Apple Beignets, aka fritters. Perfect for company or a lazy Saturday morning with coffee. I truly think you NEED to try these, they are SOOO good! And it’s apple season and bathing suit season is over!
These are: Easy, light, delicious, quick, and addictive. These beautiful French Beignets are light as a cloud inside with a delicately crispy outside and you can dress them up with powdered sugar, granulated sugar or dip them in maple syrup ’cause we’re Canadian 😉
Check out the step by step pictures below the recipe to see how the batter is made all in one pot and to see just how easy they really are (I promise!). I kept these small using about 2 teaspoons of batter per fritter which almost tripled in size while cooking but you could certainly make them bigger if you wanted, just cook them a little longer.
Please enjoy responsibly 😉
Apple Beignets (Apple Fritters)
These are fluffy and airy inside with a lightly crispy exterior. Sprinkle with a little confectioners sugar or serve with maple syrup for dipping and yummm 🙂
This beignet recipe is EASY. The dough made in one pot and then deep fried but don't be scared by deep frying, you can use a regular pot on the stove (like I did) if you don't have a deep fryer.
- 1 c Water
- 1/2 c Salted Butter
- 1 tbsp Sugar
- 1 tsp Vanilla
- 1/4 tsp Cinnamon
- 1 c Flour
- 4 Eggs
- 1 c Apples, Peeled and Diced 1/8"
- Vegetable Oil For deep frying
- Confectioners Sugar, Granulated Sugar or Maple Syrup For serving
In a medium sized pot, heat water, sugar and butter until it comes to a boil, then remove from heat.
Stir in vanilla and cinnamon and then add flour and stir well. It will be lumpy at first but keep stirring until it comes together in a ball and leaves the sides of the pan.
Add in eggs one at a time, stirring after each one until fully incorporated. The batter will become nice and glossy by the time all 4 eggs are incorporated.
Stir in the chopped apples.
Pre heat 2-3 inches of oil in deep fryer set to 350' F or a pot on the stove set to medium.
Once oil is hot (test by dropping a small drop of batter in, if it starts to bubble right away, the oil is ready) carefully drop batter in by heaping teaspoons. You can make these larger but they will expand a lot. Mine more than doubled while cooking. Only add as many as can fit in one layer with a little space between each one.
Cook until brown on one side, then flip and brown on the other side. These take approximately 5 minutes per batch. If they are browning too fast or too slow, adjust your heat accordingly.
Once browned, remove with slotted spoon to a wire rack or paper towel lined plate to drain and then sprinkle with confectioners sugar, dip in granulated sugar or serve with maple syrup to dip as desired.