When the cold rolls in, the kitchen becomes the warmest room in the house. Stews go on the stove, the oven gets a workout, and dinner turns into a slow, comforting affair. While Upple is delicious sipped from a glass, it can do so much more once the weather cools down.
Made on our family farm in Queensland’s Granite Belt, Upple is crushed from whole, cored apples, peel, fibre and all, so it brings real apple flavour and natural sweetness to whatever you cook. The Savio family has been growing apples here for three generations, and the apples we use are the cosmetically imperfect ones supermarkets pass over. They taste exactly the same as the pretty ones, which means less food waste and more good apples on your table.
Here are four warming apple recipes that put Upple to work beyond the glass.
1. Slow-cooked Upple porridge
A bowl of porridge is one of those easy winter breakfast ideas that never lets the family down. Swap part of the milk or water for Upple, and you’ve got something a little sweeter, a little more interesting, and full of the soft apple texture little ones love.
For four bowls, combine 1 cup of rolled oats, 2 cups of milk and 1 cup of Upple in a saucepan. Add a pinch of cinnamon and a small handful of sultanas. Simmer gently, stirring often, for 8 to 10 minutes until soft and creamy. Top with a drizzle of honey, a few toasted walnuts, and slices of fresh apple if you fancy.
Because Upple is crushed rather than juiced, the porridge has a beautifully smooth, even texture, which makes it gentle on small eaters or anyone with texture sensitivities. This is part of why we partner with Able Foods to support people who find some foods tricky to enjoy. For a thicker bowl, use a little less liquid; for a runnier one, add a splash more Upple at the end. It is the kind of breakfast that holds up to a slow morning and keeps everyone going until lunch.
2. Spiced Upple baked apples
Few things smell more like winter than baked apples in the oven. This one is as easy as it gets, and the kids can help.
Core four large apples and sit them upright in a baking dish. Stuff each with a teaspoon of butter, a tablespoon of brown sugar, a pinch of cinnamon, and a few sultanas. Pour around 1 cup of Upple into the base of the dish so the apples sit in a shallow pool. Bake at 180°C for 30 to 35 minutes, basting once or twice with the Upple from the dish.
The result is soft, fragrant spiced apple with a glossy syrup to spoon over the top. Serve with custard, yoghurt, or a splash of cream. It is winter comfort food at its simplest.
3. The easiest family apple crumble
You can’t write about apple recipes without including the classic. This crumble takes about ten minutes to throw together, and Upple does a lot of the heavy lifting.
For the filling, peel and chop 6 apples and toss them into a saucepan with 1 cup of Upple, a teaspoon of cinnamon and a tablespoon of brown sugar. Simmer for 5 minutes until the apples start to soften, then tip into a baking dish.
For the topping, rub together 1 cup of rolled oats, 1 cup of plain flour, 100g of cold butter and half a cup of brown sugar until it looks like rough breadcrumbs. Sprinkle over the apples and bake at 180°C for 30 minutes, or until the top is golden and the filling is bubbling at the edges.
If you’ve ever searched for an apple crumble recipe and felt overwhelmed by the options, this one strips it right back. The Upple keeps the filling juicy without needing extra sugar or thickeners, and the natural apple flavour means you taste the fruit rather than the spice cupboard.
4. Upple-glazed roast veg or pork
For something savoury, Upple makes a brilliant glaze. Reduce 1 cup of Upple in a saucepan with 1 tablespoon of soy sauce, 1 teaspoon of wholegrain mustard and a clove of crushed garlic. Simmer for about 8 minutes until it goes glossy and syrupy.
Brush it over roasting pumpkin, carrots and parsnips in the last 10 minutes of cooking, or use it on pork chops, sausages, or a slow-roasted shoulder. The natural fruit sugars caramelise beautifully and the apple cuts through richer winter meats. Add it to your list of winter dinner ideas for those nights when you want something a bit special without much effort.
A little goes a long way
Each of these recipes shows what Upple was built to do: bring honest apple flavour into everyday family cooking. Because every bottle is made from whole, cored crushed apples grown by the Savio family in the Granite Belt, there’s no fancy processing or long ingredient list. Just real fruit, including the rescued apples that didn’t quite make it past the supermarket beauty standards.
So next time the kettle is on and the rain is setting in, see what Upple can do in the oven, the porridge pot or the roasting tray. Keep an open bottle in the fridge and you have the base for a quick weeknight pud or a Sunday roast glaze whenever the mood strikes. Winter cooking should feel warm, easy, and good for everyone at the ta