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I bought 2 bags of apples for New Year's thinking that I'd make apple crumble for my guests but that didn't happen.  I currently have a bag and a half of old apples.  They're a bit spongy and wrinkly but not bruised - perfectly good for cooking, but peeling them will be hell. 

I'm pressed for time right now so while I'd like to use them before they go bad, I'm hoping to do something in the crock pot because that's a lot less work.  I've hunted through the apple tag and everything seems to want peeled apples.  I'd like to do something that uses a large amount of apples but that I can keep the peels on without wrecking the recipe. 

I also need to be very careful wish sugar as I easily get migraines from most desserts that normal people can eat.  So while I'm not diabetic, my sugar tolerance is similar to someone who is.  Anything with a lot of sugar in it won't work for me, and all types of fake sugar trigger migraines so they're out as well.  I don't like really sweet things anyway so it's no big deal to me, but recipe-wise the sugar restriction with apples seems to make things rather complicated.

So I'm looking for a crock pot recipe with apples as a major ingredient, where I can leave the skins on, and that doesn't have much sugar.

Any suggestions? 



( 23 comments — Leave a comment )
Feb. 9th, 2010 01:28 am (UTC)
if you have a food mill, you could so easily make applesauce with the skins still on. if you don't have a food mill, a wide grain sieve might work the same way?

i never add much (if any) sugar to the applesauce i make, as i find the apples are plenty sweet by themselves.
Feb. 12th, 2010 04:00 am (UTC)
I don't have a food mill or a wide grain sieve, unfortunately. I can't afford a food mill, but if I could get a sieve, what would be the method I'd use to make it double as a food mill? Just press the mush through with a spoon?
Feb. 9th, 2010 01:38 am (UTC)
I don't have any recipes as I usually wing it, but here are a few ideas:
*Pork stew/roast with apples (chop up, add to stew stuff)
*Cinnamon apples (slice them up and mix them with as much sugar as you can handle, a bit of butter, and some cinnamon and whatever other spices you like... use water, white wine, or apple juice/cider for a bit of liquid)
*Apple sauce (cook the apples down and then puree)

I don't normally peel my apples because I like the texture of the cooked skin.
(Deleted comment)
Feb. 9th, 2010 05:07 am (UTC)
I just put the sauce through a blender after cooking too.
Feb. 9th, 2010 01:44 am (UTC)
I make a mean skin-on slightly healthy apple pie that might be appealing to you? Just dice up our apples, apply a little bit of sugar (splenda would do well in your case) and spices (ginger, cinnamon, clove, allspice, etc), and then wrap tightly in plastic wrap and microwave for about 10 minutes on 50 percent power. Let cool (and possibly put it away til tomorrow) and then pour into a pie crust. Bake til crust is cooked and there you have it--a perfectly stuffed, almost healthy apple pie!
Feb. 9th, 2010 06:21 am (UTC)
second this
Did this with a bit of lemmon and OJ and a bit of orange hunny. 4 hr in crock pot.
Served it in a wrap brushed with butter and cinaman tosted in 400 oven till tosted 5-6 minits.
Feb. 9th, 2010 01:48 am (UTC)
Cut up the apples so that they are cored but still have the peel on, in pretty big chunks (so large chunks of peel). Reduce them into applesauce or apple butter, and you can pretty much pull the pieces of peel out after they are cooked (and cooled!!). If you want to leave the peel in for fiber, or just because it's a PITA to remove, then puree your applesauce with an immersion blender and the peels will become barely noticable.

There is no reason to add sugar to your applesauce if you don't want to. The further you reduce your sauce, the sweeter it will be.

Good luck!
Feb. 12th, 2010 04:01 am (UTC)
Do you reduce the sauce in the crockpot or put it in a regular pot and reduce it on the stove?

I don't have an immersion blender. Will a regular blender do?
Feb. 12th, 2010 07:37 am (UTC)
this is a crock community, LOL, it's entirely done in the crock.

A regular blender will do fine, just do it in batches. And for god's sake, let it cool before attempting to move it into the regular blender.
Feb. 9th, 2010 01:51 am (UTC)
Can you use honey?
Feb. 12th, 2010 04:04 am (UTC)
Honey is worse than sugar for spiking migraines.
Feb. 9th, 2010 01:52 am (UTC)
I don't have a specific recipe, but I often leave the peels on even when I'm supposed to peel the apples. I like the extra texture. (shrugs)

And if you want something slightly sweeter but without the extra sugar, you can add a tsp of vanilla and a tsp of ground cinnamon (over and above what the recipe calls for). It will add sweet flavor without so much sugar. Or at least that's been my experience. (It's a trick my aunt taught me.)
Feb. 9th, 2010 02:01 am (UTC)
i usually keep the skins on for most things, the easiest in the crock would be applesauce. core and chop your apples, put them in the crock with some spices, and moosh them up once cooked. no sugar necessary, can freeze the applesauce in the freezer for future use.
Feb. 9th, 2010 02:16 am (UTC)
^ this

I had a whole bunch of Northern Spy apples left over from pie/muffins and they're all 'sauced and in the freezer right now

I use applesauce as an ingredient for baking all the time so it'll come in REALLY handy
Feb. 9th, 2010 06:28 am (UTC)
It's a great substitution for oil. I always cut my oil in baking by 1/3-1/2 and replace with 1.5 times the amount, in applesauce.
(Deleted comment)
Feb. 9th, 2010 05:28 am (UTC)
I do pork tenderloin in the crock with apples. Just core the apples and cut into quarters, remove any obvious bad bits, and toss in the bottom of the crock with onion (works best if caramelized first) and garlic. Put the pork on top, and when it's done, it's either pork roast with chunky apple sauce or pulled pork with apple topping (if I leave it in longer than planned). No added sugar, and good for several days worth of meals. Ginger works well instead of garlic, too.
Feb. 9th, 2010 06:19 am (UTC)
put in crockpot. add water to just cover. Add splenda or sugar if you at all want sugar (I rarely do). add a dash of rose water and cook for a long time. Strain. At the last minute, beat in egg yolks (one per two fist sized apples). Voila, medieval applemoys. (apple sauce)

Feb. 9th, 2010 06:25 am (UTC)
I agree with perhaps making a pork roast with apples, or stuffing a bunch into a turkey n roast up!
Feb. 9th, 2010 10:52 am (UTC)
stuffed baked apples use hardly any sugar...
Feb. 9th, 2010 10:58 am (UTC)
When I make apple sauce in the crockpot, I put my cored/peeled/chunked up apples in the crockpot with a half cup of water and a half cup of apple cider vinegar. The vinegar does something chemically to the apples so that you won't need to add a huge amount of sugar. (Hubby says they don't need any sugar once the cinnamon and alspice has been stirred in.)
I hope this helps you.
Feb. 10th, 2010 03:22 am (UTC)
If you cannot figure out what to do with them right at this moment, cut them up and freeze them for later usage. You can add diced apples to sausage, make a chutney with apples, mill it, make apple crisp, apple pie. So many things.
Feb. 10th, 2010 06:43 am (UTC)
Core and dice a dozen or so, add them to the crock w/half a stick of butter and a couple of cups of granola/muslix, a handful of raisens, diced dried apricots or craisins and a shotglass of brandy, bourbon or rum, splash of vanilla, a cup of cider (or wine or water.) Pinch of cinnamon, grate some nutmeg, Lay on a few more pats of butter and crock on high for an hour or two. Serve w/cream.
( 23 comments — Leave a comment )


What A Crock!

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