This super simple recipe can be served as a pudding or used as a butter and eggs substitute in cakes, or added to your morning porridge for a little extra ooooh.
AUTUMN - VEGAN - VEGETARIAN - GLUTEN FREE
Here's how you do it
1. Peel, core and chop your apples.
2. Add them to a large pan, along with the sugar and water.
3. Cover and cook on medium low heat for 15-20 minutes, until completely soft.
4. Blend until smooth.
5. Serve warm (maybe with a little custard and a shortbread biscuit…) or store for later.
This is a versatile way of using up apples as it stores nicely in the fridge for up to 3 days, but also freezes very well. Be sure to put 400g by for our White Chocolate Almond Cake recipe. In addition to the above, you can also use the apple puree for adding to vanilla yoghurt, mixing in a little cinnamon and adding a scoop of ice cream on top, add to your weekend pancakes, even add to your pork roast if you’re a meatie, or mix in with your smoothie for sweetness.
You can use any apples, however, if using sweet apples like Pink Ladies, Gala, and Golden Delicious, you may not need the sugar as they are plenty sweet enough. However, the tarter varieties like Red Delicious, Granny Smith and Braeburn would be very open to a little sugar, whichever your preference.
Years ago, I was given a mechanical apple peeler. A ridiculous looking contraption, it makes light work of peeling, coring and slicing apples. I only mention it because, well, it has a great deal of sentimental value. I’m just saying, that should you wish to pop one on your birthday wish list, it will not be wasted if you like your apples. I have very fond memories, of autumn settling in the air, dusting off the apple peeler, and with a trusty young lady by my side, we would peel, core and slice our way through a copious amount of windfall. Each time I reach to the back of the cupboard to embark on apple season, my heart never fails to sing, mostly in the anticipation of a little young thing appearing by my side and of course, the promise of apple pie.
- Six Bramley apples
- 2 tbsp sugar (or your preferred sweetener equivalent)
- 100ml water