A autumnal dessert in a deliciously drinkable format.

Words and Images: Nicola Galloway

As I write this the perfume of apples cooking fills the house. With gentle nuances of spice it permeates the house with a welcome cosiness as the days shorten and nights lengthen. This time of year is a good time for apple foraging and sourcing heritage apples. In my opinion, these are the best type of apples for cooking as they soften easily once heated.

I am referring to the older heritage varieties such as cox’s orange, golden delicious, and sturmer pippin. When it comes to store-bought apples for cooking, I’ve found that opting for more tart and green-hued ones like braeburn and granny smith are usually a safe bet.

Below I outline how I make a big batch of apple sauce (puree) that can be served with muesli or porridge. I also like to add it to cooler season smoothies with the addition of warming spices. I have shared a simple apple pie-spiced smoothie below.

Homemade Apple Sauce

This apple sauce is a nod to my Dutch heritage. This is not a pourable sauce as such but a thick fruit puree. I don’t add sugar as I find the slow cooking concentrates the sweetness of the apples. Spices are optional but add a gentle warmth to the sauce. You can also add other fruit such as figs, pears or feijoas (around ¼-⅓ of the total fruit quantity), which are also plentiful at this time of year. Increase or decrease quantities as needed.

Prep time: 20 minutes
Cook time: 35-40 minutes

2-3kg cooking apples – see above
⅓ cup water
1 tsp cinnamon – optional

Note: I use a mouli (food mill) to puree the cooked fruit and separate out the tough core and skins. If you don’t have one, then remove the apple cores and skins before cooking and use a stick blender to puree.

Cut the apples into quarters, removing any blemishes – there is no need to core or peel if using a mouli to process once cooked.

Place into a saucepan and add the water and cinnamon. Cover and cook on a low heat for around 35-40 minutes until the fruit is soft. Stir a few times during cooking.

Cool, then puree through a mouli, or use a stick blender if using peeled and cored apples. Scoop the sauce into jars or plastic containers (if freezing). Store in the fridge and use within 5 days, or freeze for up to six months.

You can also heat process (using a water bath preserve) the apple sauce into jars for longer shelf storage. Place the jars into a large pot or water bath preserver and completely cover with water. Bring to a boil then hold at this heat for 15 minutes. Remove the jars and cool. Check the lids have vacuum sealed and store in a cool dark place. Use within 6 months, once opened store in the fridge and consume within 5 days.

Apple Pie Smoothie with Crumble Topping

When the weather is cooler a frozen fruit smoothie is not what I crave. Instead, this apple smoothie with warming spices and a simple crumble topping is more satiating.

Prep time: 10 minutes
Serves 2

INGREDIENTS

1 ½ cups milk of choice
4 heaped tbsp yoghurt or milk kefir
about ½ cup apple sauce (see recipe above)
½ tsp cinnamon + extra for sprinkling
½ tsp ground ginger
½ tsp mixed spice
2 tsp maple syrup
Pinch of salt

Crumble topping – makes enough for 6 smoothies
1 tbsp butter
1 tbsp honey
3 tbsp small rolled oats
3 tbsp desiccated coconut
½ tsp cinnamon

METHOD

First make the crumble topping. Melt the butter and honey together in a saucepan. Add the oats, coconut and spice and mix over the heat until golden. Tip onto a plate to cool. Store extra crumble in a jar and use within 2 weeks.

Place all the smoothie ingredients into a blender and blend until combined. Check the taste, adding extra apple sauce, spice or sweetener to suit.

Pour into two glasses and top each with 1 tablespoon crumble and a pinch of cinnamon. Serve immediately.