We have two old apple trees, now largely in shade. They seem to be normally-grown Quebec apples — largely “cooking” apples for pie and applesauce, Empire, Cortland, and the like. They’re similar to McIntosh back in the U.S.
They’re ripening now and dropping in storms such as we had yesterday, so “windfalls” are abundant.
I’ve chopped up a few to put into muffins and will try to make some low-sugar apple crisps, but geez, making applesauce could get seriously tedious. We’ll see.
I’m mindful of the hand issues that resulted from peeling and chopping LOTS of apples several years back! I certainly won’t be peeling these…