What can I do with older apples?

Older apples are great for cooking!.

What can I do with old oranges?

Freeze Them. Gently remove the skin of your oranges with a paring knife, and segment the oranges, removing all membranes and seeds. ... .

How do you revive old apples?

Revive old apples by peeling, cutting into chunks, and then placing in a bowl of cold apples cider. Place in the refrigerator and allow them to soak for approximately 30 minutes.

What to do with old apples and oranges

Preheat the oven to 325 degrees F (165 degrees C).
Table of Contents Show
In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

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Recipes

Time:1-2 hoursServes:6

Using orange rather than lemon juice helps the apple assert itself in a crumble. Photo: William Meppem

Oranges suit apples surprisingly well. The ascorbic acid in the fruit fixes the apple's colour, and the juice adds a golden hue. Ditch the sugar when cooking apples with orange juice and the apples' subtle acidity remains intact, reminiscent of a simple baked apple, with a beautiful colour as a bonus.

Ingredients

2 medium oranges

6 medium dessert apples, such as granny smith

CRUMBLE BASE

75g castor sugar

75g unsalted butter, softened

1 egg yolk

100g plain flour

1/2 tsp baking powder

CRUMBLE TOPPING

50g castor sugar

50g unsalted butter, softened

75g plain flour

50g pinenuts, lightly toasted

Icing sugar to finish

Method

1. Grease an 18cm round springform or removable-base cake tin, and line the sides with non-stick paper. Zest the oranges and reserve for later.

2. Juice the oranges into a saucepan, then peel two of the apples, coarsely grate (discard the core) into a saucepan then stir through the juice.

3. Peel, core and dice the remaining apples and add to the saucepan. Stir well then cook with a lid on until they start to soften, then cook a few minutes more with the lid off to dry the mixture slightly, then leave to cool.

4. Make the base by beating the sugar, half the reserved zest, butter and yolk until smooth and light. Stir in the flour and baking powder then spread this evenly in the base of the prepared tin.

5. Spoon the apple mixture over the base then make the crumble top. Rub the sugar, butter, remaining zest and flour gently until it just starts to turn crumbly. Then stir in the pinenuts and sprinkle this over the apple.

6. Bake at 200C/180C fan-forced for about 50 minutes, or until the top is golden. Leave to cool in the tin then remove carefully. Dust with icing sugar to serve.

Note: The centre of the base can be soft if cooked at too low a temperature. We recommend cooking at 200C fan, as we achieved a crisp base, and it's quite nice how the apples caramelise on the side.

Total Time

Prep: 15 min. Bake: 50 min. + cooling

Makes

3 loaves

I love to take advantage of the wonderful citrus fruits form our state. I made this orange bread for our church's Christmas bazaar bake sale, and it don't last long! —Norma Poole, Auburndale, Florida

Apple Orange Bread Recipe photo by Taste of Home

Ingredients

2 large tart apples, quartered
1 large unpeeled orange, quartered
1-1/2 cups raisins
2/3 cup shortening
2 cups sugar
4 eggs
1 teaspoon lemon extract
4 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup orange juice
1 cup chopped walnuts

Directions

In a blender or food processor, process apples, orange and raisins until finely chopped; set aside.
In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition; beat until light and fluffy. Beat in extract. Combine dry ingredients; add to creamed mixture alternately with orange juice. Stir in fruit mixture and nuts.
Pour into three greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.