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Apples, Apples and more Apples

Posted Feb 11 2011 12:00am
The British apple season now seems to last even longer due to the new varieties we seem to be growing. Which is wonderful and so much easier than importing them from New Zealand. British apples divide into four types: earlies ripen in August through to early September; mid season from September to October; late season, for eating in October to December, and extra late, for eating in December to May. So, but for a few months, native apples are available for eating and cooking.


The Romans first brought the apple to the Britain. I can't begin to imagine what our landscape would look like without the orchard or gardens without the apple tree. I remember when I was little we went on holidays to this cute little bed and breakfast with apple tree's in yard. I used to pick them every summer and eat nothing but for days. I think every child needs to be able pick fresh apples from tree's. However it seems that this chance is fading more and more. Cheap apples imported in supermarket with there standard size and matching colours are meaning that old varieties and small orchards are declining fast.

There are over 1200 native apples for eating, cooking, as well as for cider making and crab apples for pickling. They have enchanting names: Acklam Russets, Barnack Beauty, Nutmeg Pippin, Knobby Russet…and many more. Despite this, most growers concentrate on a few commercially proven varieties, leaving us with little choice.

Sliced Apples with Rosemary

Rosemary is an amazing herb, I wrote a wee bit about it in a post last month. Simple crispy pinky apples sliced and sprinkled with with fresh rosemary makes a super simple dessert in winter months.

2 pink/red apples sliced thinly
1/2 the juice of 1 lemon
1 teaspoon of chopped fresh rosemary (if you can't get any or don't grow it at home you can use dried rosemary it just doesn't look as pretty)

Cover the apples with lemon juice and cover with small pinches of rosemary. You should really eat it straight away but it will keep for a day or two at the most in the fridge. You'll notice if your not using ceramic knives the apples will turn quicker.

The national trust has the most amazing book about apples, it is a wonderful source book of the most versatile apple. It offers information on apples for every occasion, covering desert, cooking and cider varieties. It features delicious recipes on everything from apple crumble to making cider. It is packed with practical advice on growing and picking your own apples. For anyone that wants to eat local, homegrown food and this is a wonderful source book of the quintessential British fruit. Information on each variety includes a description of shape and color for easy recognition and, of course, a description of the taste. Recipes are given throughout the book, from apple crumble to making your own cider. The book is packed with practical advice on how to grow and pick your own apples, from choosing apple trees to planting and attracting wildlife into your orchard, alongside information on harvesting and storing your crop. The national trust also has a wonderful selection of books on everything from wild plants to bee keeping.
Apple Oat cobbler
This is a super yummy dessert, fresh apples covered in vanilla with a oatty topping.
Topping 1 cup of raw oats (oat grotts) 2 teaspoon of vanilla paste1 cup of pitted dates (I like to use Medjool dates but most dates will do)1 teaspoon of ground cinnamon 1 teaspoon of mixed spice
Mix the oats and spices in the food processor and process into small pieces. Then mix in the dates and process until well mixed. Put half the mixture in the bottom of pie dishes.
Filling 5 cups of sliced apples - works out to be about 4 medium apples 1/2 cup of agave 2 tablespoons of vanilla paste or 2 scraped out vanilla beans
Mix the apples with the vanilla and agave, toss them until complete covered in the agave vanilla mix. Fill the pie dish with the apples then cover with the rest of the topping. 
The cobbler can either be heat up slightly in the dehydrator for a couple of hours or eaten cold. It will last for 4 -5 days in the fridge. 
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