Monday, October 14, 2013

Crockpot Applesauce

It's time for the annual pilgrimage to the apple orchard, folks. Don't know where the closest one is? The Pick-Your-Own website is a handy resource for all manner of U-Pick information. (And they're not paying me to say that; I just think it's a useful website.) So find a farm and get picking!

{Note: The preceding paragraph about apple picking was really just an excuse to show you a picture of my boy and his fluffy hair when we went apple picking. I have no shame.}

Once you've made it home with your bounty, you'll surely be thinking to yourself, "What am I supposed to do with fourteen bushels of apples?" Then an apple will roll off the counter and smack you on the foot and it will really smart and you'll hang your head in shame. It's really hard to exhibit self control when one is picking apples. Really hard.

Allow me help you out with some of that fruit. Today we're making applesauce, and we're doing it in the crockpot.

I have made applesauce many times. Why in tarnation did it take me so long to make it in my crockpot?! This is by far the easiest way to make applesauce. Bonus: Your house smells unbelievably delicious all afternoon. Seriously. If I could bottle this scent, I'd put Yankee Candle out of business.

This recipe calls for lots of apples, but they cook waaaaaay down. And it's not a bad thing to have extra applesauce on hand. It keeps well in the refrigerator and also freezes beautifully. Or you can get ambitious and can your applesauce. (Which I did. Yikes. More on that later this week!)

For now, let's get (slow) cooking.

Crockpot Applesauce

20 apples* (approximately), peeled, cored, and sliced
1/4 cup light brown sugar (or to taste)
1 teaspoon ground cinnamon (optional)
1/4 cup water

Fill your slow cooker with apple slices. I wanted to make a lot of applesauce, so I really piled those babies in there. Sprinkle apples with brown sugar and cinnamon. Pour water over top. Cook on high for about 4 hours or on low for about 6. If you like your applesauce chunky, you're finished at this point. If you like smooth applesauce, you can puree it in the food processor or food mill until it reaches your desired consistency.

*I used primarily McIntosh and Cortland apples. I think that using a variety makes for extra delicious applesauce.

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