Wondering if I would ever put those apples we picked to use? I think looking back, the process of picking apples was more fun than eating them. We just got caught up in the moment and picked as many as we could carry. Smart if I were planning to eat them for breakfast, lunch, and dinner. Variety-wise, we were sort of lacking on the fuji and I can’t recall if we even had access to gala apple trees.
Back to my apples list – applesauce. It’s one of those foods that when I eat it, I’m transported back to my childhood. Usually homemade applesauce was a classic autumn Sunday night dinner paired with roasted potatoes, pork, green beans, and salad.
I finally gave up and made up my own. Probably on the mushy side, but that’s simple because I left it in the crockpot while I was studying. I probably lost track of time while reviewing integrated marketing communications. Addictive stuff for sure.
(Makes 1.5-2 cups)
10 small-medium apples (I pulled from a wide variety of apples, but the tarter apples work better if you want a crunchier consistency)
1/3 cup brown sugar
1 cup water
Cinnamon to taste (none…whole bottle…your call)
1. Peel, slice, and core all of the apples. If you are worried about them turning brown, put them in a bowl of water with a few teaspoons of lemon or lime juice.
2. Place the apples and water in a crockpot and set it on low for 2 hours.
3. Add in the brown sugar and stir the apples a bit. Add in some cinnamon and let it continue to cook for about 2 hours.
4. By now, the apples should be ready. Take a fork or avocado masher and depending on how you like your applesauce, mash away or let the apples be.
5. Turn the crockpot off and serve the applesauce warm with dinner, or let it cool to place in the fridge for snacktime pleasure 🙂
“We are not what we know but what we are willing to learn.”
– Mary Catherine Bateson