McIntosh, Cortland, Spartan, Honeycrisp… so many beautiful varieties grow right here in our orchards! Whether you go apple picking straight from the tree or stock up at your local grocery store, there’s no wrong way to enjoy these crisp and delicious apples.

With so many in abundance, it’s easy to bring home a big bag — so here are a few tips to make sure none of them go to waste!

Homemade appelsauce and chutneys

Thanks to their naturally high acidity, apples are perfect for canning. Beyond the classic applesauce — always a timeless favourite to jar — why not try making apple chutney to pair with a savoury dish? Here’s a recipe to get you started.

Dehydrated apples

If you’d like to store your apples long-term but want a change from canning, dehydrating is a great option! It’s easy to do in the oven: simply slice your apples thin (a mandoline works well here) and bake at 200°F for about 2 hours, depending on the thickness of the slices, until they’ve lost all their moisture. A healthy, tasty snack you can enjoy year-round!

The zero-waste way

Most apple recipes call for peeling them. Instead of tossing those peels in the compost, did you know you can turn them into chips? Just toss the peels with a bit of maple syrup — and a sprinkle of cinnamon, if you like — then bake at 250°F on a parchment-lined sheet. Cooking time can vary: aim for about 2 hours, checking every 30 minutes. Recipe here.

In the same spirit of wasting nothing, you can also use apple cores and peels to make a fragrant infusion — perfect for cocktails, mocktails, or simply on its own. Recipe here.

Apples… and more apples!

What a treat to enjoy the abundance of local apples at this time of year! But after baking pies, crumbles, applesauce, and even dried apple slices, what if you still have a basket left on the counter?

If you love sweet and savoury pairings, there’s a classic you can’t miss: apples with a good cheddar. Simple, yet so delicious. Or try other savoury combinations: think apples with caramelized onions, dried herbs, and roasted nuts, used as a stuffing for chicken, pork tenderloin, portobello mushrooms, or even roasted squash.

And for those with a sweet tooth, apples are a perfect match for maple syrup, cinnamon, and nutmeg — a winning trio for flavouring pancakes, topping puff pastry, or rolling into a brioche dough.

Wishing you a delicious apple season — and zero waste in the kitchen!

Coordinator – Distribution of Eco-Friendly Items

Kim Méthot

Having spent her childhood summers camping in the forests of Quebec, Kim quickly understood the interconnectedness and fragility of the environment that surrounds us. Every day, she seeks ways to reduce her impact on the planet and hopes that, by setting an example, others will follow suit. Passionate about cooking, Kim dreams one day of having her own garden in order to strive as much as possible towards food autonomy.

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