Apples, Apples and Applesauce
Right about now you are spying apples everywhere and nothing could be cozier for kids and adults alike than some simple homemade applesauce.
But don’t stop there! Apples work in so many ways… adding nutritious sweetness to baked goods, roasted as a versatile side dish, or enlivening a roasted vegetable combo.
Makes 3 cups; from Skinny Taste
Nothing beats homemade applesauce, making it in the crock pot is easy and your house will smell divine while the apples and cinnamon simmer all day long. The hardest part about making this sauce is peeling the apples (which is not hard at all!).
- 8 medium apples, combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.
- 1 strip lemon peel – use a vegetable peeler
- 1 teaspoon fresh lemon juice
- 3-inch cinnamon stick
- 5 teaspoons light brown sugar, unpacked (you can leave out for sugar-free)
Peel, core, and slice the apples. Place them in the slow cooker.
Add the cinnamon stick, lemon peel, lemon juice and brown sugar. Set crock pot to low and cook for 6 hours.
Stir apples occasionally, apples will slowly become a delicious applesauce.
Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.
Double Ginger Baked Apple Slices
This marvelous dish can be served as a side dish for poultry or meat or a flavorful dessert… especially decadent with the addition of ice cream.
- 2 large apples of your choice, peel if they are not organic, but if they are, keep the skin on as it is full of nutrients
- 1 teaspoon ground ginger
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoons sea salt
- 2 tablespoons butter
- 1 tablespoon candied ginger, finely chopped
Preheat oven to 350F.
Wash the apples and slice into thin wedges. Place the wedges in a baking tray, sprinkle ground ginger, lemon juice, and salt on the top and gently mix the ginger in. Dollop butter on top of the apples.
Bake for about 20 minutes. Check the apples after 10 minutes, mix them around with a spatula, add candied ginger and place them back in the oven.
Take them out of the oven once they soften up and start to brown .
Serve warm or cool. You can serve as a side dish, a topping for oatmeal, pancakes or dessert with whipped cream, plain yogurt, vanilla ice cream or just serve plain.
Roasted Sweet Potato, Apples and Brussels Sprout
In this recipe you want to prepare the vegetables and apples so they can bake for relatively the same amount of time. If you are thinking of serving for a special meal like Thanksgiving when the oven is loaded, the dish is good even at room temperature.
- 2 sweet potatoes, peeled cubed in 1” pieces, lightly steamed but still firm
- 2 apples, skin on, cored and cut into half-moon slices
- 8 oz Brussels sprouts, cleaned, halved & lightly steamed
- 1 medium sweet onion, cut into 1/2-inch wide wedges
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 2 tablespoon pure maple syrup
- 1 tablespoon chopped fresh rosemary
- freshly cracked black pepper
Preheat oven to 425F.
In a medium bowl, toss sweet potatoes and Brussels sprouts with 2 tablespoons oil and sprinkle with salt.
Bake on a lined cookie sheet for 20 minutes, stirring halfway through.
In a separate bowl, add apples, remainings 1 tablespoon oil, and maple syrup, stirring to combine.
After baking the sweet potatoes and Brussels sprouts for 20 minutes, add apple mixture to tray. Bake for an additional 15-20 minutes until golden and tender, stirring halfway through. Toss in rosemary and freshly cracked black pepper – serve immediately.
With over three decades in the food, media production, marketing & public relations fields, Rita Calvert has created myriad programs, events, cooking sessions on national television, the stage & The Annapolis School of Cooking. She has partnered in writing cookbooks and product lines to showcase the inspiration & nourishment of food. In her cookbook with Michael Heller, The Grassfed Gourmet Fires It Up, Rita supports the effort for Regenerative Agriculture.