Apple Snack Squares Recipe - The Girl Who Ate Everything (2024)

FAQs

What can I do with an abundance of apples? ›

There are so many more apple recipes to try – chutney, apple glazed pork chops, apple turnovers, apple cheddar scones, apple molasses upside-down cake, challah, and these extremely adorable apple pie cookies. You'll have to excuse me, I have some baking to do.

You could also make applesauce, apple butter or apple jelly. You could put them in muffins, crumbles and cakes. You could layer them in sandwiches. You could roast them with sausages or toss them into kale salad.

Beyond baking, you could also enjoy your apples in sippable form (sparkling apple cider sangria, anyone?) or pop 'em on a stick and dip them in caramel or chocolate. Or, make your apples spreadable with these recipes for applesauce or slow cooker apple butter.

Keep them cool

Place them in the crisper drawer in a plastic bag with holes in it or cover the apples with a damp paper towel. Don't store other vegetables in the same drawer, because apples give off ethylene gas, which can speed the decay of neighboring produce.

Extra measures such as wrapping apples individually in newspaper or tissue paper can help them keep longer but will be a hindrance to regular inspection. If no suitable storage conditions are available, small quantities of apples can be put in plastic bags in the fridge to store for a few weeks.

For example…1 bushel apples equals 42 pounds or about 120 medium size apples; enough for about 20 nine inch pies, or 16 to 20 quarts apple sauce.

Leftover, wrinkly or soft apples can be used up in smoothies. They are also great in pickles, chutneys or even added to a curry. Stew old apples to make apple sauce or use up in a crumble.

1 bushel of apples can weigh 42 - 48 lb. 1 bushel of apples will make 15 - 20 qt of applesauce. 1/2 peck yields 5 pt of applesauce. 2 lb of apples equals 3 c of sauce.

What to bake when you have too many apples? ›

Yes, you can freeze fresh raw apple, however because of the high water content, you'll find that the apple will be soft when defrosted (the water inside the fruit expands when it freezes into ice and the crystals breaks the delicate cell structure). Therefore, it's best to use frozen apple for cooking or smoothies.

Submerging apples in a baking soda solution for two minutes removed more pesticides than a two-minute soak in the bleach solution, or two minutes of rinsing in running tap water. But it took 12 to 15 minutes in the baking soda solution to completely get rid of the pesticides used in this study.

Pack apples into containers and press fruit down, leaving ½ inch (13 mm) of headspace. Seal and freeze. Dry pack: Follow directions for sugar pack, omitting sugar. Treated apple slices can also be frozen first on a tray and then packed into containers as soon as they are frozen.