I’ve been wanting to make this applesauce ever since we made it in my kindergarten class with Mrs. Brummet twenty years ago. In kindergarten we went on a foodie field trip and picked apples at a near by house and then walked back to class and made delicious applesauce. I remember it like it was yesterday. Now, applesauce might seem like one of those foods that is just take it or leave it, but if its home-made or school-made it is awesome!
This sauce is super easy to make, minimal ingredients go in, and maximal flavor comes out. I really love it because apples are super healthy and abundant in the fall. But sometimes, on a drizzly day like yesterday, you don’t want to eat a cold apple from the fridge. A big scoop of piping hot spiced applesauce, yes please!
I used super simple ingredients, and it can be even simpler. If you don’t have all spice, you can leave it out, but definitely do not leave out the cinnamon! I put one pat of butter, which might seem a little weird to you. For the best flavor the butter is probably a good call. I do believe that most things are better with butter (just in small amounts). But if you’re vegan or you hate butter, just leave it out, no problem! I recommend using 1/4 cup brown sugar to give it that extra sweetness, but if you’re apples are super sweet (particularly if you are not using green apples) you can leave out the sugar. It will still taste great. You could also sub maple syrup, stevia, coconut sugar; whatever your heart desires.
- 6-8 medium apples (I recommend using green and red)
- 1 tsp cinnamon
- 1/2 tsp all-spice
- 1 tbsp butter (omit for vegan, fat free)
- 1/4 brown sugar (omit for no added sugar)
- 1 cup water or apple juice (I used half water, half juice)
1. Wash, chop, and peel (optional) the apples
2. Place in slow cooker on high
3. Throw in spices, sugar, butter, and water or juice
4. Cook on high for 4 hours, test for doneness
5. When apples are soft mash with a potato masher or use an immersion blender to blend to desired consistency (I like it chunky)
6. Let cool slightly, serve warm. Will last refrigerated for up to 2 weeks.
Nutrition facts: Per 1/2 cup serving: 98 calories, 1.5 gr fat, 23 gr carbs, 0.5 gr protein, 10% DV vitamin C