Welcome to Apple Trees, this site is fanatical about anything to do with apples and apple trees. Our fanaticism started when we planted our dwarf apple tree in our small back garden. Gradually, this became an obsession and to cut a long story short, we bought some land and started our own orchard.

To say our apple trees are our passion would be an understatement. We will be gradually adding lots of photos and apple trees articles, including growing apple tree guides, guide on dwarf apples trees, apple recipes, apple tree growing and much more!

You will be able to buy apple trees here also! Apple trees for sale around the UK will be listed, as will review guides and how to buy apple trees.

I want to make caramel apples from scratch and cover them with different toppings but I can’t seem to find a good recipe for caramel. Can someone help me?

I have a recipe for caramel sauce and I would like to provide more than just apples for dipping. Any suggestions would be helpful.

A friend and I agree organic produce would beat regular produce (our example is apples) but we disagree on how long it takes regular apples to reach the grocery store and also on if they are stored along the way and if so how long they are stored before reaching the grocery store.

I had this friend who told me that I could stuff the Turkey’s cavity with whole apples to make the turkey juicy. This will be my first time cooking a turkey and well I want to know how do I go about doing this and if there is a recipe? WordPress Autoblog Software

The worms go right to the seed. Please give me a few suggestions on how I can save my apples.

I feel like they are such a choking hazard! I have an almost 5 year old but I can’t remember for the life of me when she started eating apples! I nanny for 18 month old twins so I am curious to see what the norm is now! Thanks!

I’m looking for a recipe for cinnamon apples, like the kind you get in a resturant called candied apples….I’ve been searching for a while and come up with nothing.

But yet you can find them everywhere coated in nuts, chocolate, and other toppings. Also, some vendors even coat them in chocolate and they don’t have an ounce of caramel on them but yet they are marketed as caramel apples, not chocolate covered.

I’m making an apple cake. I know it’s just a reaction with oxygen, but it is it preferable to use apples with their original colour? And how do you prevent oxidation?

They start in spring after the blossom is pollinated and get bigger and bigger and sweeter til fall. Up here in NY they are best after frost.