Before I get to today’s post, can we talk for a hot second about Adele’s new song?
Yes we can. Because I’m obsessed with it. Seriously, I have been playing it on repeat on Spotify and find myself breaking out into song in the middle of the work day. True Life. On another note, how the heck is it already November?! I swear it was September last week and I was outside doing all the fall things.
And WHERE DID OCTOBER GO??? Somehow, it just passed right on by without me noticing.
Way back in September, we drove up to Wisconsin to visit an apple orchard – Apple Holler. There are definitely orchards closer to Chicago, but we went to Apple Holler during our senior year at Marquette and I was reliving memories from one of my favorite days five years ago. Plus there are goats and the “Golden Goat Bridge”!! That alone is worth the drive.
With the surplus of apples, I planned on making apple crisp – which happened within 3 hours after we arrived home – and then use the rest for eating and snacking. But I ended up with way more than I thought and needed to do something with the rest.
I am all for apples baked in delicious buttery crusts, but my relationship with food and this blog is all about balance – wholesome eats and sweet treats! So I decided to make something a little healthier… applesauce!
This applesauce recipe is easy and quick and is made right on your stove top. You can definitely make applesauce in a crockpot if you prefer, but I will make up any excuse to use my beautiful Le Creuset dutch oven!
Personally, I like to have my applesauce “chunky”. Sorry I said that, but chunky is unfortunately the best way to describe it. So yes, it’s chunky; but if you prefer a smoother texture to your applesauce, just transfer the mixture to a blender or food processor after cooking and puree until it reaches the desired consistency.Print
- 7 large apples (peeled, cored, and cut into bite-size chunks)
- 3/4 cup water
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
- While cooking, use a wooden spoon or potato masher to continue to break down the apples as they cook.
- Once the applesauce reaches your desired consistency, turn off the heat and let it cool.
I prefer “chunky” applesauce, but you can always use a food processor or blender to puree it until completely smooth.