APPLES are ripening and tumbling from branches across gardens and hedgerows.
Or you may find that generous neighbours or friends with apple trees are offering the fruit for free.
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Here’s how to make the most of the harvest . . .
APPLE STORE: Apples are often stored in fruit bowls, but they will last longer in the fridge.
The fruit also emits a gas that can speed up the ripening of other produce such as oranges, giving another reason to keep them separated.
NICELY PUDD: Apple pie or crumble is the perfect autumnal dessert. Crumbles are slightly quicker to make and great with kids. Use the following recipe from Tesco. Peel and core and cut three or four cooking apples into chunks.
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Pop the fruit in a saucepan with two tablespoons of caster sugar, and two tablespoons of water, cooking until the apples have softened.
If you have a glut of apples, you could prepare double or triple the mix and freeze portions for using at a later date.
Pop in a greased ovenproof dish. Then mix 110g of self-raising flour, 40g of demerara sugar, 40g of diced salted, butter and two tablespoons of rolled oats in a bowl until it’s breadcrumb texture.
Add to the apple mix before baking for around 45minutes until golden.
GO DRY: Dried apples are a great healthy snack — perfect for lunchboxes.
Slice the apples thinly and bake for a few hours on a low heat.
The longer you leave them in, the crispier they become. Then store in an air-tight container.
JUICE IT: Use apples to make a delicious juice without a juicer. Start by chopping and deseeding three or four apples.
Boil and cover with around 120ml of water until the apples are soft and mushy.
Line a colander with muslin cloth and put over a bowl before pouring in the cooled mixture.
Press down on the mixture and let the bowl collect the juice. You can then add honey or lemon juice to taste.
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