Easiest. Applesauce. Ever.

Applesauce is always delicious. But homemade applesauce? Nothing really compares. Yes, peeling and coring the apples is a bit tedious...but do as I did: roll up those sleeves, set yourself up at the kitchen table, spread out all the tools of the trade (cutting board, peeler, sharp knife) and put on some mindless HGTV in the background (or some nice relaxing tunes). I sat while I peeled all the apples last Sunday afternoon, which made it way more relaxing than standing on the kitchen tile floor. No rush, nowhere to be. Just me and my Macouns, passing the time.

Once the apples are prepped, you're pretty much done. Dump them into the slow cooker, add in a little cinnamon and nutmeg...and 3 hours later you'll have one of the best and easiest dishes you'll ever make. No offense, Mott's, but I'll probably never by the store stuff ever again. (And neither will you.)

you'll need...

10 apples, or more (I used Macoun and Empire apples, and if you're setting up shop, go big or go home. May as well make a large batch—it'll keep for a while and you can freeze it in an airtight container. Just adjust spices accordingly.)

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

and a slow cooker

*I did not use any sugar and really don't think you need to add any. Apples are high in natural sugar.

to make...

Carefully peel, core and chop all your apples. I'd recommend doing them all at once. Use a good peeler. I have the Titan Peeler (enjoy this lovely informercial which inspired said purchase), and I must admit, it's quite great. Standing the apples upright, I then made four vertical cuts, one on each side, starting near the stem. This will leave you with a square-shaped core and you don't need to worry about the seeds and tough inner area. Next roughly chop into smaller chunks—each apple will yield about 8 pieces. The apples will completely cook down, so don't worry about being too precise. Add to the slow cooker, sprinkle with cinnamon and nutmeg, set on high for 3-4 hours, and let it do its thang. I'd check in around the 3 hour mark to see how things are progressing. If you like a thicker, chunkier sauce, you won't need 4 hours, and depending on your slow cooker, 3 may be enough. Your sauce is done when the apples are completely broken down and very easily lose their shape when gently pressed with a spatula or spoon. Let it cool, stir, cover and refrigerate. Will keep for at least a week in the fridge if properly stored, and months in the freezer. 10 apples made a little over 2 cups of apple sauce. (My apples weren't too big—you may get more or less.

#apples #applesauce #homemade #easy #healthy #makeahead