Apple times

One of the last fruits of summer is the apple – delicious, juicy and healthy. And you can use it in so many ways. We not only have delicious recipes for cakes using fresh apples, but also suggestions so you can enjoy your apples for longer, such as apple juice, apple jam and apple jelly.

Below you’ll find recipes for Apple compote with salted crumble, Caramel-flavoured apple jam, Apple cake with pecans, Cinnamon apples on an almond base with plum sauce, Crispy apple pie, Easy apple cake, Apple muffins with crumble topping, Coconut apple cake, Apple jam with ginger, Apple jelly with Calvados and Apple cordial.


Apple compote with salted crumble

Apple compote with salted crumble

4 small glasses
Ingredients

Compote
5 apples
2 tbsp water
Juice of 1/2 lemon
45 g Dansukker Granulated Sugar

Salted crumble
50 g butter
40 g Dansukker Brown Sugar Dry
1 tbsp Dansukker Organic Light Syrup
30 g plain flour
45 g  porridge oats
25 g almond flour (optional)
2 tsp ground cinnamon
2 pinches salt flakes


Peel and chop the apples and place them in a saucepan. Add the water, lemon juice and sugar and stir.
Boil for about 6 minutes or until the apples are soft. Remove the saucepan from the heat and leave to cool.
Combine all ingredients for the salted crumble. Spread out on a baking tray and bake in the middle of the oven at 200 °C for about 15 minutes, stirring occasionally.
When everything has cooled, place the compote in small dishes, sprinkle over the salted crumble and add a dollop of cream.

The recipe was made by

Dansukker

Caramel-flavoured apple jam

Caramel-flavoured apple jam

25 minutes
Ingredients

500 g apples, e.g. Aroma
210 g Dansukker Organic Light Syrup
200 ml water
Juice of 1/2 lemon
200 g Dansukker Jam Sugar
1 tsp ground cardamom


Peel, core and chop the apples into small pieces.
Combine the apples, syrup, water and lemon juice in a saucepan and simmer for about 10 minutes, stirring constantly.
Add the jam sugar and cardamom and simmer for a further 3-6 minutes. Skim off any foam if necessary.
Pour into hot, thoroughly cleaned jars. Keep cool.

The recipe was made by

Dansukker

Apple cake with pecans

Apple cake with pecans

Ingredients

1 litre apples, diced
Juice of 1/2 a lemon
350 g Dansukker Granulated Sugar
2 eggs
100 ml oil
1 tsp Dansukker Vanilla Sugar
200 g flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
200 ml chopped pecans


1. Set the oven temperature to 175 °C.
2. Grease a 23x3 cm cake tin.
3. Peel and dice the apples.
4. Mix the sugar and lemon juice with the diced apples.
5. Combine the flour, baking powder, salt, cinnamon and pecans in a bowl.
6. Beat the eggs until light and fluffy.
7. Pour the eggs, oil and vanilla into the apple and sugar mixture.
8. Pour the mixture into the tin and bake for approx. 1 hour. Insert a cocktail stick into the centre of the cake and check that the stick comes out dry.
9. Leave the cake to rest for a couple of hours before serving.

Whisk together 100 ml whipping cream, 250 g mascarpone and one vanilla pod.  Whisk in 3- 4 tbsp apple cider to taste.

Recipe Annelie Bengtsson, Köping, Sweden


Cinnamon apples on an almond base with plum sauce

Cinnamon apples on an almond base with plum sauce

Serves 6
Ingredients

Base
100 g almond paste
75 g butter or margarine
1 tbsp plain flour
1 egg

Sauce
200 g plums

1 dl Dansukker Glucose Syrup
1/2 dl Dansukker Icing Sugar
1 tbsp butter or margarine
1 1/2 dl apple juice

3 apples
1/2 dl Dansukker Brown Sugar Dry
1 tsp ground cinnamon
Butter or margarine

Decoration
Blackberries


Beat together the almond paste and fat using an electric whisk. Add the flour and egg and mix well. Spread the paste into a 1 cm thick rectangle on a sheet of greased baking parchment. Bake at the centre of the oven at 175 °C for approx. 12 minutes.

Combine all the ingredients for the sauce in a pan, cover and simmer for 5 minutes. Liquidise and strain through a sieve.

Peel, halve and core the apples and cut them into wedges. Mix together the brown sugar and cinnamon and dip the apple wedges in the mixture. Fry the apple wedges in butter or margarine in a frying pan until just tender.

Cut the base into triangles and put them on small plates. Arrange the apple wedges on the triangles. Decorate each triangle with a blackberry if desired. Serve the sauce on the side. If you have no plums, you can use 100 g prunes instead.

The recipe was made by

Dansukker

Crispy apple pie

Crispy apple pie

1 pie dish, 24-26 cm 1 hour
Ingredients

4–6 apples (600 g)
150 g raspberries
1-2 tsp cinnamon
200 g butter
180 g Dansukker Cane Sugar
75 g Dansukker Organic Light Syrup
50 ml whipping cream
120 g plain flour
90 g rolled oats
2 tsp baking powder
3 tsp Dansukker Vanilla Sugar
50 ml desiccated coconut
1 tsp kosher salt


Pre-heat the oven to 175 °C.

Peel, core and slice the apples. Place them in a pie dish together with the raspberries and cinnamon.

Melt the butter in a saucepan together with the sugar, syrup and whipping cream.

Remove from the heat and add flour, oats, baking powder, vanilla sugar, coconut and salt.

Spread the mixture over the apples and bake for 25–30 minutes.

Leave to cool, then serve with cream, ice cream or vanilla sauce.


Tip
Try replacing the Light Syrup with Muscovado Syrup.

The recipe was made by

Dansukker

Easy apple cake

Easy apple cake

10-12 pieces
Ingredients

360 g plain flour
7 g baking powder
5 g Dansukker Vanilla Sugar
3 g ground cardamom
300 g Dansukker granulated sugar
150 g butter or margarine, softened
400 ml natural yoghurt
2-3 apples, peeled and cut into wedges

Topping
50 g Dansukker Cane Sugar Granulated


Combine all the dry ingredients in a bowl. Add the fat in small pieces and the yoghurt and mix to make a batter. Pour the batter into a greased cake tin with a capacity of about 2 litres. Press the apple wedges into the batter. Sprinkle with the cane sugar and bake in the centre of the oven at 200 °C for about 45 minutes.

The recipe was made by

Dansukker

Apple muffins with crumble topping

Apple muffins with crumble topping

Makes 12
Ingredients

Crumble
40 g butter or margarine
1 dl Special K
1/2 dl plain flour
1/2 dl Dansukker Cane Sugar Granulated

Batter
4 1/4 dl plain flour
2 dl Dansukker Icing Sugar
2 tsp baking powder
1 egg
1 3/4 dl milk
1/2 dl oil

Filling
2 apples
Ground cinnamon


Quickly work the ingredients for the topping together by cutting them finely with a knife. Peel, halve and core the apples and cut them into thin wedges. Dip the wedges in cinnamon. Combine all the ingredients for the batter. Pour the batter into muffin cups. Press the cinnamon-covered apple wedges into the batter. Sprinkle a little crumble mixture on each muffin. Bake at the centre of the oven at 200 °C for 15 minutes.

The recipe was made by

Dansukker

Coconut apple cake

Coconut apple cake

Serves 4
Ingredients

4 tart apples
2 eggs
175 g Dansukker Light Muscovado Sugar
10 g Dansukker Vanilla Sugar
100 ml liquid margarine
60 g plain flour
90 g desiccated coconut

Decoration
Dansukker Icing Sugar  


Peel, halve and core the apples. Arrange the apple halves in a greased cake tin with the rounded sides upwards. Beat the eggs and both types of sugar until fluffy. Combine the flour and coconut and fold them into the batter along with the margarine. Pour the batter over the apples. Bake in the centre of the oven at 175 °C for approx. 25 minutes. Dust with a little icing sugar to serve. Serve lukewarm with a little custard, vanilla ice cream or whipped cream flavoured with vanilla sugar.

The recipe was made by

Dansukker

Apple jam with ginger

Apple jam with ginger

Makes around 1 litre 45 minutes
Ingredients

1 kg cooking apples
1 tsp fresh ginger, grated
200 ml water
Juice and zest of 1 untreated lemon
500 g Dansukker Granulated Sugar
1 pinch sodium benzoate


Peel, core and thinly slice the apples.

Combine the apples, ginger, water, lemon juice and zest with the sugar in a saucepan and simmer, stirring constantly, for about 30 minutes.

Remove from the heat. Skim off any foam. Add the sodium benzoate.

Pour into warm, sterilised jars. Seal. Store in the refrigerator.

The recipe was made by

Dansukker

Apple jelly with Calvados

Apple jelly with Calvados

Ingredients

1 kg tart apples
500 ml water
2 cinnamon sticks
2 star anises
1 tbsp Dansukker Vanilla Sugar
Dansukker Jelly Sugar Multi, 100 ml for each 100 mll of strained liquid
50 ml Calvados


Chop the apples and put them in a saucepan. Add the water, cinnamon and star anise. Simmer gently for 20 minutes. Strain the mixture through a jelly cloth for 15 minutes. Measure the liquid and pour back into the cleaned pan. Add the vanilla sugar and jelly sugar. Bring to the boil and simmer for 30 seconds. Add the Calvados. Carefully skim off any scum. Pour into warm, sterilised jars. Store in the refrigerator.

The recipe was made by

Dansukker

Apple cordial

Apple cordial

About 2 litres 1 hour
Ingredients

2 kg tart apples
4 lemons
1000 ml water
3 tsp citric acid
600 g Dansukker Granulated Sugar per litre of strained liquid


Wash the apples and chop into small pieces. Place the chopped apple in a pan and add the water. Cover and simmer for about 20 minutes. Strain the mixture through a jelly cloth for 30 minutes. Juice the lemons and mix the juice with the apple liquid. Clean the pan. Measure the liquid and pour it back into the pan. Bring to the boil. Add 6 dl sugar per litre of liquid. Add the citric acid. Bring back to the boil. Skim off any scum. Pour into warm, sterilised bottles. Seal. Store in the refrigerator. If there’s no room in your fridge for storing the cordial, add a preservative. The apples can also be boiled in a juice boiler.

The recipe was made by

Dansukker