I recently went to visit the Taves Family Farms and despite the fact I couldn’t find the U-Pick Apple area, I couldn’t stop myself of trying their fresh produce at their marketplace. This is how I ended up with a 5 lb bag of apples as well as other variety of fruit and vegetables.
My husband couldn’t believe I was about to carry that big amount of food. Due to my city home, my storage capabilities lead me to have a lean purchase policy: “if ain’t cooking it in the next 48hrs, ain’t buying it.” So, I had to cook these apples …and fast. That’s when miraculously I ran into a tweet by the one and only Crystal from SewCreativeBlog about her no-peel crockpot apple sauce recipe that inspired me to adapt it and make my own.
Slow Cooker Spiced Apple Sauce
- 20 Apples (I used Gala, but use as many as you need to cover your crockpot)
- Juice of 2 Lemons
- 1 tbsp of cinammon
- 2 tbsp of vanilla
- 1 teaspoon of nutmeg
- 3/4 cup of water
- 1/2 cup of sugar
1. I peeled the apples and cut them ALL. They were about 20 or so. My knuckles were sore somehow, so I asked husband for intervention.
2. I added the juice of two lemons, 1 tbsp of cinammon, 2 tbsp of vanilla, 1 teaspoon of nutmeg. Finally making good use of these last three ingredients. Then I added 1 1/2 cups of water and cooked at low heat.
3. After 4 hours I noticed the entire crockpot was going to explode. I’ve never seen inflated apples before. So I did what I do best, scream! Husband came and lifted the lid for me. Who knew that would help releasing the pressure? It was then when I realized I should have added less water. For my like I should have tried 3/4 cups of water. I quite like the textured from the purchased type. Then I added some sugar, about 1/2 cup and mix. I let the apples cooked for 2 more hours.
4. Voila! I made apple sauce in my crockpot! Not only was I so happy the sauce turned out eatable, I was also happy for all that comforting smell in the house: Vanilla, Cinnamon, Nutmeg, oh boy I smelled Christmas that day.
And because sometimes I deserve the first bite, I made sure I added some of this warm creation on top of my Maple Walnut Ice Cream.
I hope you find inspiration with this recipe, in case you ended up with a big batch of seasonal fruit. Also, I hope to see you for our monthly link up #WhyFakeItJustMakeIt either here or over at Bees with Honey and share your favourite recipe of the month. Link up starts Nov 4 until Nov 8.
If you liked this recipe help me share it.