McIntosh apples baked till soft, then cored and peeled to produce a deliciously sweet applesauce that tastes like apple pie!  And no added ingredients. Just apples. How good is that?

Makes 2-1/2 cups

Preheat oven to 350 degrees

3 lb. bag McIntosh apples

1/4 c. water

Wash apples, then cut a thin slice off the top and a thin slice off the bottom of each apple. Don’t core or peel yet. We do that after they’re baked, which makes the process easier.

Place apples, bottom side down, in a 9 x 13 inch baking dish. Cover tightly with foil.

Bake in a preheated 350 degree oven for 1 hour or till apples are mushy in the middle.

Remove foil, then bake another 15-30 minutes to evaporate most of the liquid, but not all of it.

Remove from oven and cool to room temperature before manually removing peels and cores.

Transfer pulp to covered container and refrigerate till ready to use.

Notes: The bigger the apples you use, the more applesauce you’ll get. I use bagged apples for sauce, because they’re cheaper. You can use any type apple you want to use. McIntosh produces a smooth, rustic texture, Gala apples a fine, elegant texture, and golden delicious apples a thick, chunk texture. They’re all delicious.

The traditional way of making applesauce, by boiling apples stove-top, then forcing them through a sieve is no longer required. The process is easier and the flavor result better.

When apples are in season in the Fall is the best time to enjoy their natural sweetness in an applesauce. You may only make it once a year, but what a treat! There’s no need to add sugar.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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