Fall is upon us! The leaves are begin to turn. Comforting spices, like cinnamon and nutmeg, are common scents in kitchens. The temperature is starting to cool down and I can begin to wear my favorite combination of jeans, boots, big earrings and scarfs. And the best part of Autumn? Seasonal fruits and vegetables.
Included among Fall’s seasonal fruits are apples – many glorious kinds apples. It is estimated that there are over 7,500 different types of apples ranging in colors of red, pink, yellow, green, and bi- or even tri- mixtures of those colors. They may even have a russetted surface where the skin is rough and brown.
Although the U.S is the second largest producer of apples (China being number 1), the crab apple is the only kind that is native to North America. Others were not introduced into North America until the 17th century with the early colonists.
I love apples. I mean I really love apples. I wish I could convey to you how much I am infatuated with this fruit. It is a dream of mine to have all 7,500 apples trees. I would make apple donuts, apple cider, apple pie, baked apples, candy apples, apple fritters, apple stuffing – people would come from all over to see what I am making. And I would feed them all and we will all would be in one apple paradise.
But, since we have not reached that apple paradise, today I will share a recipe that is both easy to make and so delicious: Applesauce. It is more than just a snack or a dessert. It can be used to replace some of the oil in baked goods. Applesauce can replace sugar in oatmeal or served next to pork or chicken. Often times, I eat it as a spread on toast instead of jelly. Who am I kidding? I eat it with everything.
SLOW COOKER APPLESAUCE
Once you make a homemade applesauce, you will never want a storebought sauce again. The flavors are not comparable and you have control over what goes into it. Leave the skins on the fruit to keep it a whole food item and to get the extra nutrients. I used a mixture of Gala and Golden Delicious apples for a depth of flavor. Not all apples are good for applesauce, so do some research before making your final decision. For a list of apples and what best to use them for click here for Betty Crocker’s guide or copy and paste: http://www.bettycrocker.com/how-to/tipslibrary/ingredients/apples-and-their-uses
4 lbs apples (about 10 apples) any mixture. Cored and cut into large chunks
1 tsp cinnamon
1/2 cup water
For more information of apples and uses for applesauce, look at these links: