And living in Michigan, having a couple of those warm “Indian summer” weekends in this early part of fall is just as predictable, and always a welcomed event for apple picking.
Author: Renee - www.raisinggenerationnourished.com
- ½ bushel apples (about 20-ish pounds)
- Juice of 2 lemons
- 8-10 cups of water (comes up about halfway up the apples in the pan)
- 1-2 TB cinnamon (optional)
- 15-20 allspice berries (optional)
- Wash and core the apples (I don’t even skin them!) and toss into your oven roaster, or roasting pan. As you are tossing into the pan, squeeze your lemon over top and toss to ensure the apples don’t brown as you go.
- Add your water and spices to the cut apples in the pan, and toss.
- Cook at 350 degrees for 1 ½ hours.
- Use an immersion blender right in the pan to puree your applesauce. You could use a blender or food processor as well. If you want it super smooth a high powered blender would be best – I do enjoy some texture to my applesauce though!
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- This batch makes quarts of applesauce.
- I honestly have used just about every different kind of apple imaginable for applesauce and it is always delicious. Other than sour apples, you really just can’t go wrong.
- I do have a couple of reasons for leaving the skins on. You could possibly call it lazy, but it really does take more time to skin them, and I just don’t have it! I think the applesauce taste and color is wonderful with the skins on. The other reason I like to leave the skin on is because the fiber in the skin balances the sugars in the flesh of the apple, making blood sugars keep a bit more stable. Go ahead and skin them though if you wish!
- I bake my apples in my oven roaster, but using a simple large roasting pan in the oven works just as well, and I did it that way for years.
- Ok so the immersion blender! OH how easy this makes the clean up part! No transferring to a blender and having more appliances to clean! It goes super fast, and all I have to do is rinse off my blender stick! I do believe a more high powered blender is going to give you a much smoother finish and texture, however, if that is your thing!
- I have become a bit more aware of the differences in cinnamon in the last couple years and prefer to stick with the ceylon cinnamon. And while you can definitely use ground allspice, I just love popping the allspice berries into something like this because the flavor is fresher and more intense.