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.
Applesauce
I dress my applesauce up with the spices of the season, but it is certainly delicious on its own. You can traditionally can it or freeze, and enjoy your own applesauce year round.
Ingredients
- 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
Instructions
- 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!
Tried this recipe?Let us know how it was!
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Tips:
- 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.
, but using a simple 
in the oven works just as well, and I did it that way for years.
is going to give you a much smoother finish and texture, however, if that is your thing!
. And while you can definitely use 
, I just love popping the 
into something like this because the flavor is fresher and more intense.This post was shared at Fat Tuesday, Real Food Wednesday, & Allergy Free Wednesday!
I love how simple this is! My hubby’s grandpa has apple trees too, unfortunately he lives on the other side of the country. 😉
I love making applesauce. I still have jars leftover from last year, I don’t care. It’s time to make more. Thanks for the awesome recipe! 🙂
I just love homemade applesauce. I’ve never made it in a roasting pan before though, so that is interesting! I always use my crock pot. I love learning new ways to do things, so thanks for sharing your recipe.
It’s apple season…I need to try this recipe
Great recipe. I totally agree about the wonderful immersion blender. I finally got one a few months ago and am in LOVE! Makes things so easy. NOw I wonder how I ever did without. LOL
I love your recipe too. I am sure the roasting of the apples gives it a great flavor!
If I’m doing it in a roasting pan, do I need a lid for it?
Yes you will want a lid – it is like doing it in a big crockpot 🙂 You need the temperature even and the steam to stay in.
This couldn’t have come at a better time! I have a ton of apples to process this year and have been dreading it because it’s always so much work. This sounds a lot easier. How many quarts would you guess this recipe makes?
if you don’t peel them, aren’t the skins a weird texture to leave in, or does the immersion blender do that well with them that they aren’t very noticeable?
Hi Katy! You will be able to see the skins a little bit and the immersion blender will leave a little texture. You can use a high powered blender like a Blendtec if you don’t want to have the skins there – or peel the apples 🙂
My Mom taught me how to wash and quarter the apples and cook them until soft. Run them through the food mill to get the goodness but not the seeds and core. Add cinnamon and other spices to taste and a little bit of brown sugar or other sweetener to taste. I freeze mine and it makes the nicest applesauce cake or muffins. I will try this method and maybe try using the Instant Pot.
This recipe is always perfect! I have used it the last 3 seasons and came back today to use it again for the last of this seasons apples.
I love that Sarah! Thank you for coming back to let us know <3