What to Cook with Apples? 6 Unusual Recipes for Every Taste

Mid-August is the height of the apple season. And if your harvest from the garden reaches unimaginable sizes, well, or you just want to please yourself with new dishes, we tell you what you can make from apples right now



Fresh apples – 600 g

Wheat flour – 50 g

Cinnamon – 10 g

Fresh lemon – 100 g

Sugar – 300 g

For crumble:

Butter – 200 g

Almond flour – 200 g

Salt – 2 g

Wheat flour – 150 g

Cane sugar – 200 g

For the anglaise sauce:

Leguminous vanilla – 8 g

Egg yolk – 160 g

Sugar – 160 g

Cream 33% – 800 g

Cooking method:

  1. Peel and cut the apples. Fill them with lemon juice so that they do not darken. Mix flour, cinnamon and sugar in a separate bowl. Add the dry mixture to the apples and stir until the dry ingredients are dissolved. Put the resulting mixture in a baking dish and bake in an oven preheated to 150 degrees for 50 minutes. We take out and cool.
  1. To prepare crumble, mix butter at room temperature with almond and wheat flour, salt and cane sugar until smooth. Divide evenly into small pieces and freeze. Before serving, rub on a coarse grater.
  1. To prepare the anglaise sauce, cut the vanilla pod in half, clean the seeds and add to the cream along with the yolk and sugar. Punch in a blender until a homogeneous mass is obtained, filter through a sieve and pour into a saucepan. Bring to a boil over low heat, stirring constantly with a whisk, and cook for 2-3 minutes. Remove from heat, cool, punch with a blender and filter.
  1. Put the caramelized apples in a baking dish, pour the grated crumble on top and bake for 7 minutes in the oven preheated to 180 degrees. Put the finished apples in a deep plate, add the sauce on the sides. Put a ball of caramel ice cream on top.



Puff pastry – 55 g

Apples – 210 g

Butter – 10 g

Sugar – 5 g

Ground cinnamon – 1 g

For the vanilla sauce:

Milk – 125 ml

Cream 35% – 125 ml

Vanilla pod – 1 g

Egg yolks – 3.5 pcs.

Sugar – 25 g

Cooking method:

  1. Roll out the dough into a round shape. Peel the apples, cut them into thin slices and spread them in overlapping layers on the dough. Lubricate with butter, sprinkle with sugar and cinnamon. We bake in an oven preheated to 170 degrees for 40 minutes.
  1. For vanilla sauce, bring milk, cream and vanilla to a boil in a saucepan. Beat the yolks with sugar, pour the milk mixture, mix and filter. We put it to cool in the cold.
  1. Sprinkle the hot crostata with powdered sugar, pour vanilla sauce around. Serve with ice cream.



Squid – 150 g

Green apple – 20 g

For Sicilian dressing:

Parsley – 2 g

Pine nut – 3 g

Olive oil – 5 g

For the mango-passionfruit sauce:

Mango puree – 2 g

Passion fruit puree – 2 g

Tabajan paste – 1 g

Cooking method:

  1. Cut the squid into small pieces, drizzle with olive oil and grill.
  1. To prepare the dressing, mix chopped parsley, pine nuts and olive oil.
  1. For the mango-passionfruit sauce, mix all the ingredients.
  1. Put the squid on a plate, lay the apple slices on the sides. Drizzle with Sicilian dressing and mango-passionfruit sauce.



Feta sauce – 35 g

Salad mix – 40 g

Feta cheese – 70 g

Green apple – 30 g

Almond petals – 5 g

Vegetable oil – 5 g

For the sauce:

Dijon mustard – 25 g

Honey – 25 g

Lemon juice – 14 g

Vegetable oil – 75 g

Olive oil – 25 g

Salt – 1 g

Ground pepper – 1 g

Cooking method:

  1. To prepare the sauce, mix all the ingredients, at the end add lemon juice, salt and pepper to taste.
  1. Pour the sauce on the bottom of the plate, spread the salad mix on top, along the edges of the cubes of sliced ​​feta cheese, thin slices of green apple and sprinkle with slices of fried almonds.



Rye bread – 100 g

Butter – 10 g

Poached egg – 1 pc.

Herring fillet – 1 pc.

For apple cream:

Green apples – 300 g

Sweet apples – 300 g

Honey – 80 g

Salt – 2 g

Cooking method:

  1. Peel and seed the apples, chop them arbitrarily and simmer until softened with honey and salt (about 20 minutes). Then we punch in a high-speed blender until a creamy consistency.
  1. Fry rye bread in butter. Then spread the herring fillet and poached egg on top, decorate the dish with baked apple cream, thin apple slices and dill.



Vodka – 50 ml

Apple liqueur – 15 ml

Freshly squeezed apple juice – 100 ml

Cooking method:

  1. Cool the glass, pour vodka, then apple liqueur, then apple juice.

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