I have been given several lbs of cooking apples. I am looking for ideas for something different do do with them rather than just apple crumble. Does anyone have favourite recipes?

I always peel and core and freeze when I have too many that way they can be used as you wish.
In this house who arnt exactly adventuous food wise ( sometimes I wonder if I am their mother) Its crumbles withor without balckberry, pies , apple sponge.
I recently had but havent  made shortbread sandwicj with apple in between yummy

Certainly do!
Used the last of mine with this local recipe today.

Approx 1lb of peeled and chopped apples
2 ozs  suet
6 ozs  sr flour
5 ozs caster sugar

All chopped and stirred up together then add 5/6 ozs of milk.

Pour this in to a small to medium metallic roasting dish (pre greased) and bake at about 160degrees for 4 minutes.

This is failsafe...it is called Guernsey gache Melee.
A very popular and simple thing to do.
It is adapted by all who bake it, some add a beaten egg to the milk, and some a tiny shake of mixed spice.
Karen :)

I prep and freeze them and when someone turns up I can defrost, spice up with mixed spice, put in a readymade shortcrust pastry case  (always in the cupboard) and cover with meringue. Cook in a cool oven and serve with cream.

I'll pay you to make the recipe from dogz, will send courier over,sounds lovely and stodgy for these cold winter days. Yum yum in my tum!!

Apple cake. Normal sponge mixture with an apple or too peeled cored and cubed stirred into the mixture. I put mine in a loaf tin and it makes a gorgeous slice with a cup of tea. :-)

Not so naughty for weight watchers - Baked Apple,just cut core out of middle of large cooking apple,peel the top half,put upright in cooking dish then fill the hole with sultanas and top with tsp  brown sugar and tiny knob of butter,sprinkle with cinnamon if liked.Bake in microwave for a couple of minutes,serve hot with dash of cream.

Have eaten 2 portions already... Very greedy of me it is just so good :)

Spiced apple cheese

This fruit cheese is an excellent way to complement a Camembert or Brie though it's rather nice served in small slices with roast pork.

You need:
Apples, lemons, spices, sugar and some water.

1kg (2lb) apples
juice of 2 lemons
1 teaspoon cinnamon
half a teaspoon of allspice
half a teaspoon of dried cloves
sugar
1 cup of water
Method:
Chop the apples - there's no need to peel them or remove the core. Add the lemon juice, water and spices and bring to the boil. Cook until the apples are very soft, then strain through a sieve or food mill.

Return the resulting pulp to the pot, adding an equal part by weight of sugar. Bring to the boil, stirring, then boil unitl a firm setting point is reached (about 1 hour).

Pour into a foil lined tray and leave to set. Cut into squares to serve on a cheese platter, or into small slices to serve with pork.

To store: cut into squares, toss in a little castor sugar, then store in an airtight container between layers of baking paper.

thanks, some very nice sounding ideas. I will start trying some of them.

What about stewed apples???
To reduce the size of the apples I stew them. But Dogz (please DO NOT change your profile pic as I cannot get used to the name!!!!) I really like the look of your recipe :) :) What do you add to it, and could you do it with stewed applers????
Lea :) :)

Not good with stewed apples, as the chunks keep it 'rusticy'.
I prefer to have it with an egg and sprinkle of mixed spice, but I also really love it with no egg...

Karen :)

Depends whether you want to preserve them, but my I used to help my grandmother prepare apply halves for preserving with cinnamon--we had preserved fruit for dessert almost every meal throughout the year, but this recipe and pears halves preserved with ginger were out of this world. Get some good vanilla ice cream to go with it to really push the boat out.