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This is not only the best applesauce I've ever made - it's also the best applesauce I've ever eaten! Wonderful recipe, and so easy. One word of caution though, I used my apple peeler/slicer/corer to prepare the apples and the slices come out thin. The applesauce was fully cooked and getting ready to burn after 1 hour, 45 minutes. If you use one of these gadgets (mine is from Pampered Chef), watch the cooking time.
Funny, the only way I can think to describe this applesauce is rich...not normally how I would EVER describe applesauce, but there it is! I used half Granny Smiths and half Cortland apples. I also could not resist adding dried cherries to this as my DH is into the flavored applesauces. It took less than the 3 hours to cook and I also "whirled" mine in the blender for the smoother texture my family loves. My favorite kind of cooking here...minimal ingredients, minimal effort...maximum taste!
Excellent applesauce! I used Jonathan apples instead of Granny Smith because that's what I picked at the orchard. After cooking them in the crockpot, I put the mixture into my blender until it was the consistency I wanted. My kids loved this and had it for breakfast this morning! Thanks!
Absolutely AMAZING! I am not a huge applesauce fan, but my 3 year old son can't get enough so I thought I'd try this for him. I think I love it more than he does! ;) I used 10 red apples and 2 tbsp of brown sugar and also added 2 tsp of vanilla extract. It is fabulous stuff. I topped fat free vanilla ice cream with it while it was warm, and can't wait to try it cold. Thanks for sharing.
Very good!. The brown sugar gave it a special flavor. I usually use white sugar but will use brown sugar from now on. Great taste. Made for Zaar Chef Alphabet Soup.
Amazing! This is a lot like the applesauce that my mom used to make on the stove top. I never would have thought to put it over vanilla ice cream, but that had to be one of the best things I've tasted - ever! Love the use of brown sugar too, by the way.
Making this now, but I just quartered the apples without seeding or peeling. I just remove the peels and strain the seeds when done. You get a tinge of red also when doing it this way and extra flavor. I used Jonathan and Macintosh as they are in season.
I made exactly as written but I think I would have liked it better with white sugar instead of brown. I like a light and fresh tasting applesauce but unfortunately, this was a big heavier than I would have liked.
Mad this yesterday with some Granny Smith apples, delicious! It only needed o cook for two hours and the apples fell apart by themselves when I stirred it after, no blender needed! We did leave in a few chunks though! Very tasty!