Skinny Crock Pot Apple Sauce

5 Oct

I recently went apple picking with my mom for a nice fall activity at Stribling Orchard about an hour from where I live.  It happened to be in the mid-80s that day so so much for a fall-feeling outting, but it was fun nonetheless.  I had gone a few years ago, but all too late in the season.  This time the pickings weren’t so slim.  In fact, Momma and I got a little carried away ending up with 14 pounds of apples.  This meant it was time to research some apple recipes and operate more along the lines of 2-3 apples a day keeps the doctor away to use them all up.  I know I was thinking a pumpkin item per week, but I had to go into apple mode here for a bit.  The result?  This apple sauce recipe, a lighter version of an apple crumb cake, and plenty of apples to snack on daily.  I’ll be sure that the crumb cake recipe makes it on here shortly.  Also, for my fellow pumpkin lovers out there fear not because I have some pumpkin recipes on deck including a more reasonable version of pumpkin pie.  Mmm mmm mmmmmm.

Ingredients:

  • 8 medium apples
  • 1 strip of lemon peel (Use a vegetable peeler)
  • 1 tsp fresh lemon juice
  • 1- 3 inch cinnamon stick (Did you know it costs $7 for a thing of McCormick cinnamon sticks? Hollllly!)
  • 5 tsp light brown sugar (unpacked)

Directions:

  1. Peel, core, and slice apples.  If you don’t have an apple corer/slicer like my adorable one pictured above, I would suggest buying one.  Seriously though, how much do you love the turtle corer/slicer?
  2. Place in slow cooker and add the remaining ingredients.
  3. Cook on low for 6 hours giving the occasional stir.  Remove the cinnamon stick and lemon peel and serve warm or cool- it’s up to you!  NOTE: The apple sauce will be on the chunkier side so you can you blend it if you prefer smooth apple sauce. 

Here’s the before and after photo shoot.  I paired the apple sauce (chilled) with sage pork chops and roasted garlic asparagus (see first photo)- a winning dinner combination!

  

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