I've always dreamed of having an apple tree in my back yard. You
know the old saying, "be careful what you wish for?" Now that
I actually have my own apple tree, I stand in my yard watching the
apples piling up around me thinking, "Oh no -- What do I do with
this mess now?!" If I could make gasoline out of apples, I could
retire, but since that is not an option and my frugal mind will not
allow me to waste one apple, I have had to come up with some
yummier "apple disposal" methods.
If you find that you have a
few dozen more apples than you know what to do with, these recipes
from LivingOnADime.com will help settle your frugal dilemma.
9 to 10 apples, cored, peeled and chopped
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt
Place everything into a crockpot. Stir, cover and cook on high 1
hour. Cook on low for 9-11 hours or until thick and dark brown.
Stir occasionally. Uncover and cook on low 1 hour longer. Stir with
whisk until smooth. Refrigerate or Freeze. Makes 2 pints.
Apple Pie Filling
9 cups baking apples, peeled, cored and sliced
1 1/2 Tbsp. lemon juice
5 cups water
2 1/4 cup sugar
1/2 cup cornstarch
1/2 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. nutmeg
Toss apples with lemon juice and set aside. Combine the rest of the
ingredients in Dutch oven and bring to a boil for 2 minutes,
stirring constantly. Add apples and return to boil. Reduce heat,
cover and simmer until apples are tender (6-10 minutes). Cool for 30
minutes. Then ladle into freezer containers or bake immediately.
Makes two 9-inch pies.
4 large apples, cored and sliced
3 Tbsp. butter or margarine
1/3 cup brown sugar
1/2 tsp. ground cinnamon
Cut apples into 1/4 inch slices. Heat butter in a large skillet.
Put the apples, brown sugar, and cinnamon in the skillet and cover.
Over medium-low heat, cook apple slices 7-10 minutes or until they
begin to soften and the syrup thickens. Serve coated with excess
syrup on top. Serves 4.
1 tsp. margarine
dash of cinnamon
dash of nutmeg
1 Tbsp. honey or brown sugar
(These amounts are per apple.)
For each person use 1 apple. Fill the center of the apple with all
the ingredients. Bake at 350 degrees until tender or put in a Dutch
oven on top of stove and simmer on very low until tender.
2 qts. apples, peeled, cored and halved
Coarsely grate apples. Place on a greased cookie sheet. Bake at 225
degrees until dry. Remove from cookie sheet and break into pieces.
Store in an airtight container.
6 apples, peeled and sliced
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup oatmeal
1/2 cup flour
1 tsp. cinnamon and/or nutmeg
1/2 cup water
Preheat oven to 350 degrees. Arrange apples in well-greased baking
dish. Blend all remaining ingredients except water. Spread evenly
over top of apples. Pour water over the topping. Bake 45 minutes
until apples are tender and top is crisp. Serves 6.
Peach Crisp: Use peaches in place of apples.
~ When you have a partially eaten apple, save the good part and chop
into pieces. Place in a microwave safe dish. Blend together 1 tsp.
each brown sugar, flour, oatmeal and margarine and a dash of
cinnamon. Top the apple with the topping and microwave until tender.
Jill Cooper raised two teenagers alone on $500 a month income after
becoming disabled with Chronic Fatigue Syndrome. She is the author
of Dining On A Dime: Eat Better Spend Less. To read more of Jill's
articles and for free tips and recipes visit
on this article or submit your tip to CreativeHomemaking.com.
for a printer friendly version of this page.
Follow me on Pinterest
Receive new article links via Twitter
Follow Creative Homemaking on Facebook
this article to a friend!
our article archives.
to subscribe to our weekly newsletter.