Apple Cutting Tips: 5 Ways to Cut Apples

There are a few simple ways to core an apple.

1. 1. With a handheld apple corer: Stand the apple stem-side-up, and place the sharp metal circle above the core. Carefully press and twist the apple corer down to the other end of the apple; this will punch out the core. Twist the apple corer back in the upward direction to remove the tool with the core inside. Remove the apple core from the tool, and avoid pressing your hands on the sharp part of its circular blade.
2. 2. With a knife and cutting board: Stand the apple with the stem side facing up, and cut the apple in two halves down the middle, through the core, using a sharp knife. Slice each half lengthwise so you end up with four quarters of the apple. The exposed seed and core parts can now be cut away with the knife.
3. 3. With a melon baller: Using a melon baller, carve a scoop out of the core near the stem area without going too deep into the apple. Continue to remove scoops of the core until you reach the center of the apple. Most of the core should be gone by now, and the apple can hold its fruit juices while baking. If keeping the apple shape intact isn’t necessary, you can instead cut the apple in half and scoop out the core with the melon baller.

You don’t need impressive knife skills to master a few popular ways to cut apples. Before trying the following methods, consider peeling your apples with a vegetable peeler or paring knife first.

1. 1. Sliced apples: “Sliced” refers to making long, relatively thin cuts of an apple. To cut apple slices, first use a chef’s knife to cut your cored apple in half. Then place the cut side of the apple on a cutting board and make lengthwise cuts to the thickness you desire. Apple slices will keep in the refrigerator for three to five days, but be sure to toss them in plenty of lemon juice to keep them from turning brown (a result of oxidation). Sliced apples are great for snacking or apple pie.
2. 2. Julienne apples: To “julienne” is to make many very thin cuts of fruit, vegetables, or meat—typically between one-eighth or one-sixteenth of an inch thick. To julienne apples, simply cut thin apple slices into narrow strips. The final product will look like apple matchsticks that are great for apple slaws.
3. 3. Spiraled apples: A spiralizer tool rotates the apple using a crank to peel and slice apples into a thinly sliced layered spiral cut. Use spiraled apples in fruit salads or as a garnish on baked desserts.
4. 4. Diced apples: Diced simply means to cut a fruit or vegetable into small pieces. This term is often used interchangeably with “chopped,” though it’s common to think of diced fruit as having smaller pieces than chopped fruit. To dice an apple, cut each half of the apple into long, thin slices, then chop the apple slices into small squares. Add diced apples to jams and chutneys.
5. 5. Chopped apples: To “chop” means to cut into smaller chunks or pieces. Rough chops are roughly a half-inch to an inch in size. To chop apples, cut each apple half in half and repeat the process until you’ve reached your desired apple chunk size. Chopped apples work well in apple pie and apple crisps.

There are endless recipes that use sliced, diced, and chopped apples. Consider a few suggestions if you aren’t sure what to try first.

1. 1. Apple butter: Apple butter is a concentrated apple spread made by cooking apples, passing them through a food mill to make applesauce, and reducing the applesauce to a thick, spreadable consistency. In the fall when fresh apples are abundant, apple butter is a great way to use them since several pounds of apples transform into just a few cups of apple butter.
2. 2. Applesauce: Applesauce is made by cooking apples with water, apple juice, or apple cider. The mixture is boiled down into a purée, creating a smooth or chunky blend. You can use any type of apple to make applesauce, and you can even blend a variety of apples together for a unique flavor.
3. 3. Apple chutney: Apple chutney is a gluten-free condiment consisting of diced/chopped apples cooked with spices, sugar, butter, and vinegar or citrus juice. Apple chutney is a spin on traditional chutney, a savory condiment that originated on the Indian subcontinent. Like its fellow chutneys, mango chutney, tamarind chutney, and tomato chutney, apple chutney often accompanies savory dishes, where it adds a sweet, textural contrast.
4. 4. Apple cranberry crisp: Apple cranberry crisp is a simple recipe that even inexperienced bakers can master. Its main ingredient is chopped apples, making it a great dessert during apple season.
5. 5. Apple crumble: Apple crumble is a baked dessert consisting of tender pieces of cooked apple tucked under a buttery, crumbly topping made from flour, sugar, butter, and other ingredients, such as rolled oats, spices, and nuts.

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