Monday, August 24, 2009

Crockpot Applesauce

Posted by Erin Wilburn / 3 comments » / slow cooker, snacks


Two of my friends have made homemade applesauce, and were nice enough to share it with me. Up until recently I had never experienced homemade applesauce, but once I did, I knew I had to make it myself as well! It far surpasses anything you buy at the store. It was also incredibly easy to make. I was inspired to finally try it for myself when I saw fresh local apples at a farmstand. I was drawn to the apples because of their golden color, and soft, unshiny skin. This was the exact kind of apples my grandma used to buy huge amounts of from farmstands herself, then she’d prepare, and “put up” in the freezer. We would get to enjoy “Grandma’s Apples”, cooked over low heat in a skillet, seasoned with cinnamon, all year long. It just wasn’t a family gathering without them. I don’t think she ever made applesauce, but it’s basically the same thing, except the apples are cooked longer, and then mashed or blended.

I took inspiration for this recipe from a lot of different sources, including my friend Jamie, the first to share her homemade applesauce with me. The taste and texture are a definite step up from the processed commercial version. I prefer to keep mine just a tiny bit on the chunky side. The freshly ground cinnamon I used really helped make this outstanding. It was a McCormick’s Cinnamon Grinder, and I HIGHLY recommend it. Also, preparing this in my slow-cooker made it super easy, because once I chopped and combined all the ingredients, I just set it to low and let it cook overnight. As a bonus, I woke up to a pretty amazing smelling apartment. I fed some to our 6 year old nephew when he stayed the night with us, and he proclaimed it to be very good! See, it’s kid tested & approved! So what are you waiting for?

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Crockpot Applesauce

Ingredients:

6-7 small golden apples, peeled, cored, and chopped
1 granny smith apple, peeled, cored, and chopped
1 Tablespoon brown sugar
juice of 1/2 a lemon
1 strip lemon peel/skin
1/4-1/2 cup water
cinnamon

Directions:

Combine all ingredients and cook over low heat 6-7 hours. Remove peel, and mash or blend to desired consistancy. Refrigerate, and enjoy.

Posted by Erin Wilburn on August 24, 2009
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