Along with pumpkin, apples are one of those things everyone loves about fall. The versatility of an apple can go on forever, but today, we’re going to focus on one of the greatest standby’s of all time, apple sauce.
Apple sauce
10 medium apples – skinned cored and diced
1 cup brown sugar
1 1/2 tbsp cinnamon
1 cup water
Place all ingredients into crock pot, set on low for about 10 hours.
Ladle into jar, seal and process for about 40 minutes.
I know a lot of people are looking for a challenge in the kitchen, but sometimes the simplest recipes will give you the best results. Cooking is about enjoying yourself, it’s not rocket science, nor is it meant to be. Just relax and have yourself some apple sauce.
Funny that you posted this as I had a batch in the crockpot.
I used honey to sweeten instead of brown sugar, and I add a pinch of ginger and nutmeg to spice it up in addition to the cinnamon. Also, for anyone making applesauce for the first time, a mix of apple varieties will give you the best flavor. I used a mix of 20 ounce, Crispin, Jonagold, Cortland and Fortune.
How much honey should I try in this one?
I do honey to taste. If the apples you use are on the sweeter side you may find you need less. Likewise if they’re more tart, you may need more. I typically start with about a quarter cup, taste and add more as needed. The batch I did last night took about 1/2 cup of honey for a heaping full crockpot of apples.
It is on my to do list, now. I will make it tomorrow.
sounds like something I can work on this weekend!
This was some of the yummiest applesauce I have ever had! It was a fantastic addition to the Thanksgiving desserts. Thanks for making it and posting the must-keep recipe!
I’m glad you liked it! Michelle and I have also been talking about creating some gluten-free offerings. Maybe donuts with potato flour? Lots of options…
I’m pretty sure I’ve had dreams of gluten-free donuts! I finally found some at Wegmans that were decent but they were frozen and missing a little something. Unfortunately, GF makes traditional baked goods so difficult. There really is no comparison to good ol’ wheat flour!
I’d be more than happy to help out if you ever need anything, though. Feel free to ask!
When I lived in Washington, there was a donut shop called Spudnut. They used potato flour. They were absolutely amazing. So fluffy. We’ll figure something out.