You know autumn is upon us with a vengeance when the apples start falling from the trees faster than you can pick them! It’s been an excellent year for apples and the trees down at the allotment are laden. I seem to have been picking windfalls forever, but all of a sudden I realised I’d better start taking the good fruit off the tree as it’s all threatening to fall.
Having spent the past three weekends up in London at networking or social events, I just haven’t had time to do much in the way of gardening, so it was bliss today to have a lovely day of autumn sunshine to finally try and get the plot tidy before the onset of the winter weather. I managed to pick 12 bags of apples – carrier bag charge notwithstanding! I use the strong Waitrose online delivery bags, proven to withstand hanging in the garage on strong hooks until the spring. Worth paying a lump sum of 40p for bags with my shopping delivery – I honestly don’t know what I’d do with the apples for storage otherwise! There are still plenty of windfalls on the ground too – think I’d better post offers on Facebook and Freecycle, as it’s a shame to let them go to waste…
As well as harvesting my apple bounty, I managed to sow my broad beans (Aquadulce) for next spring – always worth doing at this time of year – and cut down my sweetcorn and asparagus plants. The asparagus had made their usual jungle of growth, but tend to get battered by the wind if you leave the spent foliage through the winter. Plus I had no problem with the pesky asparagus flies this year, having read that cutting the foliage down in autumn removes their overwintering habitat – which definitely worked!
The dahlias are still going strong, so I was able to pick armfuls to bring home for the house, and the kale, purple-sprouting broccoli, leeks and parsnips are looking good for the winter too. The runner beans are just about holding on, but not for much longer, I don’t think. Rocket, coriander, dill and parsley are still looking good, too, so another bag of salad for the fridge! Carrots and calabrese made up the rest of my haul this evening – plenty to accompany next week’s dinner menus…
Tonight’s dessert is going to be that old stalwart, baked apples – one of my favourite easy puddings. So simple, yet so tasty. I barely need to give a recipe, as with my other apple ideas below; they really are more of a reminder of good combinations of ingredients majoring on apples, just in case you’re tearing your hair out, wondering what to do with them all!
1 large Bramley apple per person
1 good tbsp mincemeat, preferably home-made
1 tbsp demerara sugar
Knob of butter
Wash the apple and gently pierce the skin all the way round the circumference of the apple with a sharp knife in one continuous line. This stops the apple exploding as it bakes. Core the apple using an apple corer, then place in a small square roasting tin and stuff the cavity with mincemeat. Sprinkle with the sugar and put a knob of butter on top. Add a couple of tbsp of water to the tin to make a sauce as it cooks, then cover the whole thing with foil and cook in a pre-heated oven at 200°C / Gas 6 for 45 mins to 1 hour. Serve with pouring cream.
This also works beautifully with autumn raspberries instead of mincemeat if you have any – unfortunately my autumn canes all died this year, so I can’t treat myself, but it is very, very good…
Another useful apple dessert is one I based loosely on the Scottish cranachan. I’ve been making this for years, but it always goes down well and again is child’s play to prepare:
Apple Oatmeal Cream – serves 4
2-3 Bramley apples, stewed to a purée with sugar to taste – you can add cinnamon and/or sultanas too if you like
150ml double cream
150ml natural yogurt
50g ground oatmeal
1 tbsp demerara sugar
Juice of ½ a lemon
Make the apple purée and leave to cool. Toast the ground oatmeal under the grill or in a hot oven, turning frequently to brown on all sides – but watch it like a hawk as it can catch and burn very easily! Allow this to cool too. Whip the cream until soft peaks form, then fold in the yogurt, sugar and lemon juice, then stir in the oatmeal when cool.
Spoon some apple purée into the bottom of a sundae dish and top with the oatmeal cream. Chill before serving – tastes even better if left overnight for the flavours to meld!
Yet another apple “combination” is one of my favourite lunch dishes at this time of year. It brightens up plain old cheese on toast, good though that is, and is another delicious way of working through that apple surplus…
Apple, Cheese & Walnut Toasties
1 dessert apple (any will do, but this is particularly good with a Cox-type apple)
Chopped walnuts ( no need to be exact, just a sprinkling!)
Grated cheese (Cheddar, Lancashire or Cheshire would be my preference here)
Dash of milk to bind
Granary bread for toast
Just toast the bread on one side under the grill as usual. In the meantime, grate the apple and cheese, add a dash of milk to bind, then stir in the walnuts. Spoon onto the untoasted side of the bread and grill again until melted and golden brown. Take care that the walnuts don’t catch – best to try and submerge them under the cheese!
My final suggestion is actually a recipe “proper”, this time from the National Trust magazine earlier this year. It’s an interesting variation on an apple cake and one I really enjoyed when making it back in September. I’d just returned from Normandy at the time, where I’d tasted delicious French cider, so I made a point of buying good French cider to make this – but I’m sure any would work!
Apple, Raisin & Cider Tea Loaf
9oz self-raising flour
1 level tsp mixed spice
4oz light Muscovado sugar
4oz raisins, soaked in 2 tbsp cider
I medium Bramley apple, grated, sprinkled with lemon juice to prevent oxidation
2 eggs, beaten
2oz light Muscovado sugar
2 tbsp cider
Pre-heat the oven to 160°C / Gas 4 and grease and base-line a large loaf tin.
Rub the butter into the flour and stir in the salt, sugar, mixed spice, grated apple and the raisin and cider mixture. Then mix in the beaten eggs.
Transfer to the tin and bake for about 1 hour until golden and cooked through when tested with a skewer.
Boil together the glaze ingredients for 3-4 minutes and brush onto the warm loaf while still in the tin.
Allow to cool, turn out, and serve buttered with a nice cup of tea. Mmmmm….
See also The Last of the Apples from Storage for yet more ideas of what to do with all those apples. Or check out the Ingredients Index for even more suggestions. And enjoy! You know what they say about an apple a day….