Truth be told, I used to HATE apple sauce {as in the store bought or even some homemade stuff}. It was too mushy / baby food like and it was too sweet. Like WAY to sweet. So, I of course being the determined short girl that I am decided to make a version that even I would like. And now? I LOVE it. This is so easy to make, makes my house smell good and it freezes really well {and for up to a year!}. So go pick whatever apples are left and make a BUNCH to enjoy all year long!
A Quick Tip: Use a baking dish with high sides, when making this the apples puff up and it saves you from having a messy oven 🙂
• Apples
{A small-medium sized batch is about 4 apples. I used macs, cortlands and a few other local ones… Any apple should work though}
• Preheat your oven to 350 F.
• Peel your apples.
• If you have an apple corer, use that to core them. Otherwise do the Liz method: Split it into quarters, use a knife and cut out the core/seeds.
• Slice each quarter piece of apple {I do between cutting it in half to cutting it into fourths depending on how large my apple is, you want roughly the same size pieces for even cooking}.
• Dump it all into a baking dish {with high sides}.
• Bake for 20-30 minutes.
• Pull out of oven, stir {I like mine partly smooth partly chunky but if you like it all smooth you might have to cook for a bit longer}.
• Transfer to a container and store in fridge or freezer
Interesting method. I make mine on the stovetop. You just have to mash it a little as it cooks down (you add some water/apple juice or cider to the pot) to make it smoother. I also like to add some cinnamon and/or pumpkin pie spice to mine. It’s also a good idea to mix different types of apples together, as not all of them make for good applesauce flavors (too bigger or way too sweet).
I might be canning some soon, as I just got all of Baba’s canning supplies.