Fall in New England is all about apple picking. We head out to the orchards to pick, trying every type of apple at least once. Then we hop on a tractor and head to the barn to stuff ourselves even further with hot cider donuts. There is no way you can leave without one (or two or three) after smelling those little beauties coming out of the fryer and being tossed in cinnamon and sugar.
We always tend to bring home way too many apples. Which is a good thing because after scarfing down a few of those cider donuts and maybe some apple pie, did I mention they also have hot pie and homemade ice cream, you’re gonna need some health food. Fortunately apples are perfect for a diet. So it’s a good thing we pick a cart load.
But after awhile, you really don’t want to look at another apple in your lunch bag, and you may or may not use them as target practice, you can always make this applesauce before they go bad. They will last a couple weeks if you store them in the refrigerator.
You can’t get much easier than this. Just throw your apples in the crockpot with the sugar and water and cook on high for 3-4 hours. You can use cinnamon if you are just going to snack on the applesauce or leave it our if you are going to use it to cook with.
My daughter hates chunks, so I will run the cooked apples through a food mill to remove all the skins. Then I throw them in jars, cover and store in the fridge (up to 5 days or freeze up to 2 months). Trust me, it won’t last long. It’s great for snacks or a side dish.
If you don’t have a food mill, just peel your apples first, then mash them with a potato masher when they get good and mushy. You can leave it chunky or use an immersion blender to get it super smooth. Personal preference.
You can make large batches if you are going to can them. You can follow the directions here
Feel free to use more or less sugar depending on your taste and how tart your apples are. I like to taste the fruit but the rest of the family likes it sweet. Again, personal preference.
3 lbs. apples, unpeeled. cored and chopped (a variety is best, but whatever you have will work)
1 c. water
1/2 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon (optional)