Making applesauce from scratch was one of the most satisfying things I've done in the kitchen. It was so fun to know we grew the apples in our own yard, then slow-cooked them into this delicious, healthy puree. It was by far the best applesauce I've eaten in my life. Halfway into the cooking, your house will smell like a cider factory.
This is beyond easy! You can make as big or small a batch as you want. Use naturally sweet apples whose flavor you love, and you won't have to add a single bit of sweetener. I used honeycrisp apples from our tree, which we have been told are some of the best apples people have ever eaten. They made the sweetest, most flavorful sauce. I am excited to make this pie with it.
THE RECIPE:
Apples
1/2 c. water
Peel and core apples before slicing into eighths. It doesn't matter if the air turns the apples a little brown while you're working. Fill Crock-Pot with desired amount of apple slices. A full pot will cook down and make about half a pot of applesauce. Pour 1/2 cup water over apples. Cover and cook on high for 4 to 6 hours, or low for 8 to 10 hours.*
Puree apples to desired consistency. An immersion blender is fantastic for this. A regular blender works as well, or if you like a chunkier sauce, use a potato masher. Eat your applesauce warm, right out of the pot! Refrigerate leftovers. (Applesauce is also great for canning.)
*I do high for 6 hours, but every Crock-Pot is different, so you'll have to figure out what's best for you. I have two Crock-Pots, and one of them has a tendency to burn the top edges of food, so I spray the sides of that one with cooking spray before I put apples in it.
1 comment:
Girl, get yourself an apple corer/peeler/slicer. It will be $10-$20 well spent. :) We love honeycrisp apples. We went to an orchard yesterday and picked about 10 lbs worth. They are my very favorite eating apple and I was just thinking today that is the kind of apple tree I'll plant in my yard someday!
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