Now that apples are coming into season, it should be easy to eat at least one of these staple tree fruits per day. While we love enjoying these sliced or even straight out of hand, many recipes that employ apples as an ingredient call for the fruit to be peeled and cored before use. Keep reading to see our step-by-step on how to prep these autumn favorites for cooking, and be sure to check out our Apple Glossary to learn which apples are best for snacking, baking and more.
|Step 1: Peel the apple.
Using a vegetable peeler, preferably one with a swivel blade, and starting at the stem end, remove the peel from the apple flesh in a circular motion.
|Step 2: Cut the apple into quarters.
Cut the peeled apple in half from stem to blossom end. Turn the halves flat side down and cut them in half again to make quarters. Rub the apple flesh with a cut lemon to prevent browning if desired.
|Step 3: Cut out the core.
Using a paring knife, make an angled incision into the center on one side of the core. Turn the quarter and make another incision to complete the “v” cut and release the core. Repeat with the remaining quarters.
|Alternatively, you can core a whole apple.
To core a whole apple rather than single slices, hold the apple firmly and push an apple corer straight down through the apple. (It may take a little muscle!)
Step 4: Use it in your favorite recipe. That’s it! Now your peeled and cored apples are ready to be diced, sautéed, poached or baked in your favorite recipe. For some inspiration, scope out a few of our favorite recipes that call for peeled and cored apples below.
Try out the above technique with these delicious apple recipes.
- Cream of Butternut Squash and Apple Soup
- Oysters on the Half Shell with Apple-Horseradish Slaw
- Apple and Cheddar Panini with Onion Jam
- Cider-Braised Chicken Thighs with Caramelized Apples
- Apple-Pear Turnovers
- Apple Hand Pies
- Puff Pastry Apple Galette