Last weekend while I was procrastinating about my coursework for the week (Funny how all my worst habits from college are rearing their ugly head. Thankfully this week’s class still went pretty well anyhow.) I decided it was time to whip up something special using my fresh produce. My produce drawers have been out of control lately and I knew that if I ever hoped to get this week’s CSA share to fit I needed to make some room. The challenge was I had limited time and room in my waistline to spare, so I needed something healthy and easy. After reading Shannon from Tri to Cook rave about homemade apple sauce I decided it was time to whip out the slowcooker and make some. I’d never actually had homemade apple sauce and didn’t particularly like the store-bought kind that much (although I do use it often as a fat substitute in baked goods) so I had no idea what to expect. Generally I agree with Shannon’s take on things so I decided if she liked homemade apple sauce perhaps I would to.
I had just a couple of criteria for the winning apple sauce recipe. First, I wanted something that would be low in added sugar. I generally think of applesauce as a ‘healthier’ food so in my mind if I’m going to add a lot of sugar to it (some recipes called for at least 1/2 cup of sugar) I’d rather just make muffins or a crisp. I ended up adapting a recipe from Erin’s Food Files for Crockpot Applesauce. I loved that the recipe only called for 1 tablespoon of added sugar and that it used lemon juice and peel for added brightness. I adapted it slightly based on the apples I had on hand and a desire for a little spice to kick things up. The resulting recipe couldn’t have been easier. In six hours I’d gone from half a produce drawer full of orchard-fresh apples to silky, spicy apple sauce. It had a lovely tartness and an aromatic scent that tasted like fall in a bowl. Best of all, periodic tastings of the apple sauce as it simmered away led to a revelation: applesauce is really good hot. Since I’m generally not a fan it’s no surprise I’ve never had it this way before, but it was easily my favorite way to eat it. I loved how the heat made certain flavors more apparent and upped the comfort food factor. I’m not sure I’ll ever be a bonifed applesauce lover, but this recipe convinced me that fresh is a world away from store bought. Now I just need to whip up something worth pairing with such delicious apple sauce like some potato pancakes or pork.
Yields 1 quart
Ingredients:
-8 cooking apples (I used a mix of McIntosh and Gravenstein but any apple that is recommended for cooking will do), peeled, cored, and roughly chopped
-1 tablespoon raw sugar
-Juice of 1/2 lemon
-strip of lemon peel (Mine was approximately 1/2 inch x 2 inches)
-1/2 cup water
-1/2 teaspoon pumpkin pie spice
Combine all ingredients and cook over low heat for 6 hours. Remove peel, and mash or blend to desired consistancy. Enjoy or refrigerate for later.
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The pumpkin pie spice sounds like a wonderful addition to apple sauce. I’ll have to remember that tip!
Great recipe and this apple sauce sounds just delightful!
We’ve done apple butter. Apple sauce should be next. Doesn’t sound too hard. Any recommendations for those sans crockpot?
Lauren – It’s definitely a simple addition that ups the homey flavor without making it hard to use as a fat substitute.
Natasha – Thanks
Duo Dishes – A plain old saucepan w/ supervision would work.
Homemade applesauce is the best! I bet it smelled amazing while it was cooking!
i usually just use apples and cinnamon, but maybe this year I’ll mix up my spices
glad it didn’t dissapoint as much as store bought applesauce does! it’s the bigger chunks and smoother texture, me thinks!
Sounds great and I could Smell it cooking away!
Sounds like so much fun. I’m wondering if it would work with crab apples–which are in abundance in my yard right now. I’ll have to give it a whirl (probably with a little more sugar). And hooray for the raw sugar! Turbinado rules!
*sigh* This sounds delightful! Why did I give my crockpot away?!
I like putting a little grated ginger in my homemade applesauce. But then again, you know how I love putting ginger in everything.
Does it taste good? putting ginger in a applesauce is new to me.
A crockpot is pretty much the only kitchen appliance I don’t own, and now you’re tempting me to change that… If only I had space to store it!
oh nom nom nom… it always makes me sad when my summer fruits start to disappear from farmer’s but this will make me look a little more kindly upon the apples…
Reeni – It absolutely did. Free air refreshener!
Shannon – I agree. It’s so customizable down to texture and flavor. I also think using a combination of really fresh local apples doesn’t hurt either.
Sherri – Thanks. The smell definitely adds to the appeal.
Mark – I’m not tremendously knowledgeable about the texture of crab apples but I seem to remember them being good for crab apple jelly so I don’t see why not.
Erin – I’m amazed you gave your crockpot away. Now that I am used to cooking with one I really love it.
Carolyn – Ooh. I love the addition of ginger – sophisticated AND tasty.
Hannah – I actually do not have room to store it. It lives in my bedroom closet.
Guava – I know the end of summer fruits is sad but I love fall apples.