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Crushed Apples?

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Hello, all. My grandmother has recently given me a recipe from her old restaraunt that calls for both "crushed apples" and "chipped apples". She says that both of these products were canned goods, that were basically apples in some sort of liquid. I cannot seem to find either ingredient anywhere, even through wholesale food suppliers, and so now I am going to try and make my own. I am guessing that the liquid was some sort of simple syrup that was apple flavored. I was just wondering if anyone had any insights on where I could find these ingredients, what the ingredients are, how I could replicate them, or just about anything else on this topic. Thanks for your help!

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  1. Can't assist with that product, but where is the recipe headed? is this a recipe where a good old standard applesauce could work?

    2 Replies
    1. re: LJS

      It is a recipe for apple fritters. I tried it once already with applesauce, but the flavor was highly diluted in the finished product. She says that the syrupy liquid flavored the entire fritter, making the entire good taste like apples, not just a donut with apple chunks in it. That is what I am trying to replicate.

      1. re: NeduolCaz

        Yeah, I sorta thought that might be the case...when I was a kid (a kazillion years ago) you used to be able to get apple junks in a can. And, of course, many folks used to 'do up' their own apples in the days when freezing wasn't so prevalent.

        You might try an old cookbook canning recipe. Farm Journal Cookbooks are marvelous for this kind of info for the ratio of sugar to water for a simple syrup for apples.

        Unfortunately, my FJ cookbook for Freezing and Preserving is at my house and I am not going to be there until May! Good luck, though and let me know what happens...I love apple fritters and you don't find good ones anymore...

    2. Maybe cook the apples in apple juice or cider?

      1. Canned apple pie filling might be a proper stand in for "chipped apples". Its used in apple fritters a lot.

        1 Reply
        1. re: Brandon Nelson

          My thoughts exactly. I'd perhaps give the whole apple pieces a rough chop to better approximate what I imagine chipped apples might be.

        2. I've been making my own cider at home, and the pulp that is left over sounds like what you're looking for. To get the drier consistency (and flavorful mush), core about half a dozen raw apples (peeled first, if you prefer). Drop the sections into a food processor until they resemble chunky apple sauce. Pour the mush into a sieve, mesh bag, or cheese cloth and squeeze most of the juice out. Save the juice: this is pure apple cider! Yum!

          The leftover mush sounds like the crushed apples that you're looking for. For the chipped apples, my experience at a donut shop says that you should just need to take one or two peeled, cored, and sliced apples and either slice them across the sections fairly thin, or use your food processor to make thin chunks. The exact thickness depends on how much of an apple chunk you want to bite into in your donut.

          I'm actually looking for recipes to use the cider-making byproduct in, since it's still very flavorful. Apple fritters sounds like a great start! Please share the recipe.