You Don’t Need to Peel Apples for These 5 Recipes14.09.2021
The arrival of fall means apple season, arguably the most beautiful season of all. It means that apple pies season is also just around the corner.
Many people peel the apples before cooking, although it may not seem like much, an apple peel is very nutritious. It is also a source of nutrients and fiber. Taking it out (which can be annoying) reduces the apple’s nutritional benefits. In many recipes, the peel can be left on to make the apple taste as rich and satisfying as unpeeled. Applesauce and cider can be enhanced with the addition of the peel. It can add texture to cakes or crisps that you might find satisfying. Perhaps you are even one of those people who prefer some peel in their pie.
You may need to make some minor adjustments if you use unpeeled apple in your recipes. For starters, you may need to select a variety with a thinner, more delicate peel. Granny Smith is the default choice for crisps and pies, but it might be worth considering a tart apple such as Gala, Jazz or Braeburn.
Here are some of our favourite recipes for unpeeled apples.
Applesauce that doesn’t require peeling
The primary difference between applesauce purchased in the supermarket and homemade apple sauce made from unpeeled fruits is the color. You also know the fiber and nutrients. Unpeeled applesauce has a darker color and a more rich taste than the light golden hue. This one is best if you use an apple variety that has a thinner skin.
Apple sauce can be made at home in several ways. You can use an instant pot, a slow cooker or a stovetop. Or you can bake the apples in the oven. You can use whatever method is easiest for you.
Cook the apples with any sweetener or spices you like, until they become soft. Then blend all ingredients until smooth. We like to add in sugar and spices because it makes everything taste better.
Cinnamon sugar apple cake
The website Pinch of Yum offers this cinnamon sugar apple cake. It is a classic coffee cake with a crumbly cinnamon topping and lots of apple-y goodness. This recipe uses finely chopped apples including the peel. The batter is then mixed with a sugar topping.
You can get the perfect texture and flavor by cutting the apple very finely. The smaller the apple pieces, less chunks will end up in the bottom of your cake. This will ensure that the overall apple flavor is uniform throughout the entire cake.
You’ll find many other apple recipes that don’t require you to remove the peel. Pinch of Yum author also believes that spending more time removing the most nutritional part of an apple is a waste of time.
This apple crisp recipe from Inspired Taste is our favorite for two reasons. The first is that the apple peel gives the filling an extra texture. The orange zest and juice is a better choice than the traditional lemon to create a brighter, more sweetened taste. The third ingredient is melted butter. This creates an ‘oatmeal’ topping that has a crunchy texture and is much easier than cutting butter into dry ingredients.
This makes apple crisp even more simple than traditional recipes and tastes even better. You can also make great leftovers if you are able to control your impulses and not eat the whole pan at once.
Slow-cooker apple cider
Sally’s Baking Addiction has this recipe for slow cooker apple cider. This is usually a good sign that it’s worth your time. You will need to core and quarter the apples. Then, add two teaspoons ground cloves, two teaspoons of sugar, and a few cinnamon sticks to your slow cooker. You should add enough water to cover the tops.
After the apples have softened (about 6-8hrs), use an immersion blender or potato masher to mash the mixture. Then let the mixture simmer for about an hour and strain the liquids using a sieve. This can also be done over the stove. After the apples are soft, boil the mixture and simmer it for approximately two hours. Then, add the spices to the pan. Stir the mixture again, then simmer the mixture for an additional hour.
It can be easier to just throw everything into the blender before straining. The result is thick and sweet cider.
- 2 pie crusts
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- 8 cups of sliced, unpeeled apples from thin-skinned varieties such as Gala, Braeburn or Jazz.
- 2 tablespoons flour
- 1/4 teaspoon of nutmeg
- Use cream to brush the top of your pie
- Granulated sugar to dust on top of the pie
For a total of 8 cups, core and slice the unpeeled apple. Cover the apple slices with boiling water. Allow to sit for ten minutes before draining the water. After the apple slices are well drained, add 1/2 cup sugar, 2 tablespoons flour and lemon juice. Add cinnamon and nutmeg. Mix thoroughly.
Place the first crust in a 9-inch pan. Let the excess hang over the edges. Mix the apple pie mixture in a bowl. Be sure to strain the liquid from the bottom.
Lay the apple pie filling on top of the second crust. The edges should be crimped. Finally, make small holes in the top of your pie. Sprinkle sugar on top, then brush the top with cream. To prevent burning, cover the edges with aluminum foil. Bake at 375°F for 30 minutes.