The cast iron crank that peels, cores and slices an apple in one turn
“Track 2 proof: 4.4 stars across 2,501 ratings, a cast iron body instead of the usual plastic clone, and it peels, cores and spirals an apple in a single crank right as apple pie and crisp season starts.”
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The Johnny Apple Peeler is the old-fashioned crank machine: a cast iron body with a clamp that grips your counter or table edge, plus stainless peeling, coring and slicing blades. You spear an apple on the three-prong fork, turn the handle, and it strips the peel, cuts the core out and spirals the flesh in one motion, which is why it reappears every autumn in apple pie, apple crisp and applesauce prep. The peeling blade adjusts for a thicker or thinner strip, and the coring and slicing blade lifts out if you want whole peeled apples instead of spirals. Fit note: this is the clamp-base version, so you need an accessible table or counter edge under roughly 1.5 inches thick. Very soft or undersized apples can slip off the fork mid-turn.
Pros
- Peels, cores and slices in one crank, cutting pie prep from an hour to minutes
- Cast iron body and stainless blades rather than the common plastic version
- Peeling blade adjusts for a thick or thin peel
- Coring and slicing blade lifts out when you want whole peeled apples
Cons
- Clamp base needs an accessible table edge, so a thick island overhang will not work
- Soft or undersized apples can spin off the prong fork
Pairs well with
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Frequently asked questions
Does it work on potatoes and pears?
Yes. Firm pears peel and core the same way, and potatoes work if you remove the coring and slicing blade so the machine only peels. Very soft or overripe fruit tends to tear on the prong fork instead of turning cleanly, so pick firm produce.
What is the difference between the clamp base and the suction base version?
This listing is the clamp version, which screws onto a table or counter edge and holds far more securely than the suction variant of the same machine. Suction models need a smooth, non-porous surface and can release mid-apple. The tradeoff is that the clamp needs an accessible edge roughly 1.5 inches thick or less, so it will not mount on a thick stone overhang.
Can I get whole peeled apples instead of spirals?
Yes. The coring and slicing blade lifts out, leaving only the peeling arm engaged, so the apple comes off peeled and intact. That is the setting most people use for applesauce, baked apples or apple butter.
How do you clean it?
Hand wash and dry it right away. The body is cast iron with stainless blades, so soaking it or leaving it wet will rust the frame over time. A quick rinse, a brush around the blade arms and a towel dry after each session is enough.
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