Perfect Fall Applesauce

I hate the transition out of summer because it means winter is coming (not in a GOT kind of way, but maybe..). I love all of the activities that come with the cooler weather and the first I drag Kyle to is apple picking. For my recipe I use whatever apple I find at the orchard. While some may think that using a specific kind of apple is key, I think that a mix of apples can make applesauce really unique. This year I used Crimson Crisp apples, found at Solebury Orchards, the cutest little orchard in New Hope, PA.


  • 9-11 medium sized apples, peeled & cored
  • 3-5 strips of lemon peel
  • Juice of one lemon
  • 2 cinnamon sticks
  • 1/4 tsp cinnamon powder
  • 1/4 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 cup warm water
  • pinch of salt

Kitchen Tools:

  • Food Processor
  • Stock pot


  • Peel and core your apps and slice them into 4 or 5 pieces
  • Add the apples to a pot
    • If you are going to do this the night before,add cold water to your apples with a few tablespoons of lemon juice. This will prevent browning.
  • Add all the ingredients, except the cinnamon powder
  • Bring the mixture to a boil and simmer for 20-25 minutes. You should be able to easily pierce the apples with a fork.
  • Grab the food processor!
  • Depending on how small/large your food processor is, you may have to do this in batches
  • Fill the food processor with apples (leaving out the juice), and top with 1/4 tsp of cinnamon powder.
  • Pulse 4-5 times before turning it on
  • Let the processor run for 10-15 seconds

Your apple sauce should have a smooth texture, but not pureed to liquidity.  It will still be super hot so let cool before serving!





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