Welcome to my latest obsession. Chunky, warm, homemade applesauce topped with vanilla ice cream and cinnamon. HEAVEN. This is like, fall in a bowl. And it’s good for you! This is basically perfect for any time, but it’s especially necessary post-Halloween, when most of us are in a candy coma. I, personally, got lucky, since my brothers are too old for trick-or-treating, and my house is in a neighborhood that is basically completely still under construction. No candy ’round these here parts! We didn’t buy any, and nobody collected any. My nanny kids got plenty, but I swear I only took twooo little pieces. They won’t miss what they didn’t see me take, right? 😉
In case you did NOT get quite so lucky, make this. And do something good for yourself! If you can bear to part with your candy, I know lots of dentists will buy it from you… which is quiiite ironic. A neat idea I saw on Pinterest (because I, like, live on there) was making your kids keep only a few pieces of candy each, and leaving the rest outside as an offering to the Great Pumpkin. Ha! The Great Pumpkin comes along during the night, and leaves a non-candy treat (like a toy) in return! Seems like a great way to get your little ones to get rid of the candy without fussing. Anyways… Fall time makes me so happy. Cooler weather and crunchy leaves and cute scarves and warm flavors. Yay! It’s my favorite.
Apples are also my favorites. I have recently become obsessed (another obsession!) with eating sliced apples and sharp cheddar. This sounds completely weird and disgusting, but it’s actually like the best thing ever. Maybe this means I’m an adult or something cause I can appreciate the pairing of fruit and cheese? Ugh. Whatever. And sooo, in conclusion, you should make this because it’s seriously amazing. Like apple pie without the crust! And you don’t even miss the crust, I promise. Happy fall, y’all! 🙂
Crustless Apple Pie (aka Homemade Applesauce)
Yields: 4-5 servings
5 apples (I try to mix and do half Gala and half Fuji… but whatever is fine)
juice of 1 lemon
scant 1/4 cup agave nectar (just guesstimate it!)
water
cinnamon
vanilla ice cream for serving!
Wash the apples, and slice and dice them. Any size is fine, just try to make them all the same! Put them all in a medium-large pot; I recommend getting bigger than you think you will need to avoid boil-overs. Put enough water in the pan to cover the apples 3/4 of the way, then put on the stove over high heat. Let the water come to a rolling boil, and let the apples cook, covered, for about 15 minutes. Add in the lemon juice and agave nectar, and let boil for 15 more minutes, uncovered. If you wish, add the cinnamon! Otherwise add in before serving. Serve chunky, or blend in a blender with a little water for smooth applesauce. Blend it with very little liquid and you will get apple butter! Serve warm, with a big scoop of vanilla ice cream. Yum!
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