Apple recipes

Browse our fantastic collection of apple recipes, including Shaun Rankin's apple muffin recipe, William Drabble's assiette of apple recipe and Adam Gray's apple and blackberry crumble recipe, plus text from Matthew Fort on the different varieties of apple.

Fort on Apple

Ashmeads Kernel, Ellison’s Orange, Adam’s Pearmain, Beauty of Bath, Catshead, Peasgood Nonsuch – the names of British apples have a certain poetry to them, a sense of fantasy. They are a testament to a peculiarly rich apple culture. There are apples for eating (e.g. Ashmead’s Kernel, Chivers Delight, Cornish Gilliflower) there are apples for cooking (Newton’s Wonder, Howgate Wonder, Keswick Codlin). There are apples that are good for both cooking and eating (Gascoigne’s’ Scarlet, Hunter’s Majestic).

There are apples for turning into cider (King of Pippins, Kingston Black, Foxwhelp). There are apples that are indigenous to particular parts of the country (Tewkesbury Baron, Kerry Pippin, Taunton Nonpareil) and apples that have very precise seasons. There are sweet apples and tangy apples, savoury apples and apples that taste of aniseed. There are crunchy apples and soft, moussy apples, apples for every day and any day.

Of course, you might not know any of this by the tired selections served up by most supermarkets. Even chefs are partly to blame. Seemingly there is only one cooking apple, the blessed Bramley. At its best the Bramley can be a very fine apple, but how about trying Howgate Wonder or Cole’s Quince apple or the Galloway Pippin, for heaven’s sake.

Article written by Matthew Fort

What Apple Goes With

Apple is primarily used in desserts owing to its saccharine flavour once cooked. Often it is paired with other sweeter fruits like blackberry or pomegranate and is also wonderfully complemented by buttery pastry – which would explain why Apple Pie is such a treasured dish.

Yet, the humble apple is also frequently served up with meat – usually pork or duck, which works because its tartness offsets the fatty quality of the meat.

Apple recipes

Assiette of apples with apple sorbet, panna cotta and butterscotch sauce Matthew Tomkinson

Course:	Dessert
Complexity:	Medium
Cooking Time:	12 hours 2 hours preparation time, 10 hours inactive
Serves:	4

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Apple and blackberry crumble with a Macadamia nut and vanilla topping Adam Gray

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 30 minutes
Serves:	6

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Baked stuffed apples William Drabble

Course:	Dessert
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	6

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Tarte tatin of Pink Lady apples Robert Thompson

Course:	Dessert
Complexity:	Easy
Cooking Time:	4 hours 30 minutes
Serves:	4

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Juicy pork and apple Matthew Tomkinson

Course:	Main
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	4

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Trio of apple desserts Mark Dodson

Course:	Dessert
Complexity:	Medium
Cooking Time:	2 hours 30 minutes
Serves:	4

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Apple muffin Shaun Rankin

Course:	Other
Complexity:	Easy
Cooking Time:	30 minutes
Serves:	6

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Assiette of apple William Drabble

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour plus cooling
Serves:	6

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Galette of Cox’s apple and mint opaline, black butter ice cream Mark Jordan

Course:	Dessert
Complexity:	Easy
Cooking Time:	2 hours
Serves:	4

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Barbecued pork chop with apple and endive Marcus Wareing

Course:	Main
Complexity:	Medium
Cooking Time:	3 hours
Serves:	4

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Blackberry parfait, honeycomb and apple sponge Kevin Mangeolles

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 30 minutes pluz freezing
Serves:	6

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Cheese soufflés with apple, walnut and pomegranate salad Shaun Rankin

Course:	Starter
Complexity:	Medium
Cooking Time:	50 minutes
Serves:	4

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Christmas pudding with brandy butter Dominic Chapman

Course:	Dessert
Complexity:	Easy
Cooking Time:	6 hours 30 minutes plus 1 week maturing
Serves:	8

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Confited foie gras, bramley apple compote and walnut crunch Adam Simmonds

Course:	Starter
Complexity:	Easy
Cooking Time:	4 hours plus 9 hours marinating foie gras and 2 days maturing
Serves:	4

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Gingerbread soufflé with granny smith apple sorbet Simon Haigh

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 40 minutes
Serves:	10

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Goat’s curd mousse, tapioca, oat crunch, and Granny Smith apple Adam Simmonds

Course:	Dessert
Complexity:	Easy
Cooking Time:	1 hour 50 minutes plus freezing
Serves:	4

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Parsnip and apple soup Adam Gray

Course:	Main
Complexity:	Easy
Cooking Time:	1 hour
Serves:	4

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Quince, muscat and apple compote Geoffrey Smeddle

Course:	Other
Complexity:	Easy
Cooking Time:	1 hour
Serves:	6

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Roasted foie gras with apple, celeriac and truffle beignets Phil Carnegie

Course:	Canapé
Complexity:	Easy
Cooking Time:	1 hour 15 minutes plus making the chicken mousse, roast girolles and Madeira sauce
Serves:	4

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Seared salmon with apple and radish salad Adam Gray

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Spiced apple crumble slice Marcus Wareing

Course:	Dessert
Complexity:	Easy
Cooking Time:	50 minutes
Serves:	12

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Toffee apple and marshmallow kebabs Paul Ainsworth

Course:	Petit four
Complexity:	Easy
Cooking Time:	45 minutes plus setting time
Serves:	8

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Welsh goats' cheese and apple croustade Mary Ann Gilchrist

Course:	Starter
Complexity:	Easy
Cooking Time:	20 minutes
Serves:	4

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Wild duck, apple, foie gras and smoked eel Laurie Gear

Course:	Main
Complexity:	Challenging
Cooking Time:	3 hours 40 minutes
Serves:	4

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