I've come to the irreversible conclusion that there's little else more perfect to celebrate the Autumn season than homemade applesauce. The heady aroma of the sweet apples and spicy cinnamon wafting through my house yesterday as it effortlessly bubbled down into a rich, thick, syrupy sauce... Oh. My.
I kinda really sorta wanna make this every single day.
Start with some freshly scrubbed apples.
I used 5 lbs of Fuji apples because they were on sale. You can use anything, but an apple with some tartness to it gives a nice flavor. You can also mix & match -- I've heard it's best that way.
Then get to work peeling.
(Meanwhile, feed the peels to your kids. They love 'em.)
Then chop the apples into approximate 1 inch cubes. I did some larger and some smaller because I'm a rebel like that. If you want a smoother sauce, you'll want smaller pieces. If you like a bit of chunkiness, keep them on the larger size.
Now is the time for some good cinnamon. Hint: if your ground cinnamon has been sitting around for years, you'll probably want to buy a new package. Trust me, it will make a difference.
Add a 1/2 cup sugar.
A teaspoon or two of lemon juice doesn't hurt either, but your sauce will be fine without it.
Now set your crockpot on low for 6-8 hours and let it do its magic! When it's done mash it up with a potato masher, whisk or fork. Alternatively, you can use an immersion blender to make it more like store-bought sauce.
But wait. The next part is super important.
If you want to raise your applesauce to the next level, now is the time to stir in a teaspoon of real vanilla extract.
Yes, oh yes. You are about to be the Applesauce Queen (or King, as the case may be).
Serve hot or chill. Spoon it on pork chops. Smother it over ice cream. No matter which way it finds its route into your mouth, you will be happy. Very, very happy.
Recipe: Ultimate Crockpot Applesauce
- 5 lbs apples
- 1-2 Tbsp. cinnamon
- 1/2 cup sugar
- 1-2 tsp. lemon juice (optional)
- 1 tsp. vanilla extract
Wash and peel apples. Chop into 1 inch cubes and put in crockpot. Add cinnamon, sugar and lemon juice. Stir to combine. Cover and cook on low 6-8 hours.
Mash or whisk to break down apple chunks, then stir in vanilla extract. Serve immediately or store covered in refrigerator for up to one week.
Tip: Applesauce freezes beautifully. Pour it into airtight containers or bags and freeze up to one year.
Linking up to Totally Tasty Tuesdays, Take A Look Tuesday, Tasteful Tuesdays, Show Me What Ya Got, Tuesday Confessional, Mangia Mondays, Manic Monday, Mouthwatering Monday, A Round Tuit, Between Naps on the Porch