Honeycrisp Applesauce Recipes

VANILLA BEAN HONEYCRISP APPLESAUCE

Steps:

• Put apple slices in large slow cooker.
• Juice lemon, pour over apples, and toss to coat.
• Add cinnamon stick to slow cooker.
• Split vanilla bean and scrap seeds with knife. Add bean pod and scraped seeds to slow cooker.
• Cover and cook on high for 4 hours. There should be no need to add water. When done, stir with large spoon to achieve desired consistency. Discard vanilla bean pod.

APPLESAUCE

Steps:

• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

DATE-SWEETENED HOMEMADE APPLESAUCE

Steps:

• Add peeled, cored, and chopped apples to a large pot (I use a 7-1/4 quart Dutch oven) along with the cinnamon sticks and lemon peel. Add 1 1/2 cups water.
• Place on the stove over medium-high heat, bring to a boil, and reduce to a simmer. Cover and cook until the apples are tender, about 20 minutes.
• Meanwhile, place the pitted dates and 1/2 cup water in the pitcher of a high-speed blender. Puree until completely smooth, adding additional water if needed to keep things going.
• If, after the 20 minutes, the apples are tender enough to mash with a potato masher, go ahead and mash them as much as possible. Otherwise, cover them back up and give them a bit more time to cook.
• Once the apples are mashed and stirrable, add the pureed dates. Stir until combined. Taste and add more sweetener if desired (see notes). Continue simmering until applesauce is the thickness you'd like. I cook it for just a few more minutes and it's usually perfect.
• Remove the lemon peel and cinnamon sticks and discard.
• If you want completely smooth applesauce, let it cool and then puree in batches in the blender.
• Store in airtight jars in the refrigerator. With a batch this big, I usually like to freeze some in jars or freezer bags to enjoy later on.

EASY APPLE CRISP WITH HONEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.
• In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
• Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

HONEYCRISP APPLESAUCE

Steps:

• Peel and core apples. Chop into large chunks. (No need to be particular about the actual size, but it's a good idea to keep them all about the same size.)
• Add apples to a large stockpot with water, brown sugar, and cinnamon.
• Simmer over medium-low heat, covered, for about 20-25 minutes, or until apples are soft and can be broken up with a spoon.
• Add vanilla. Remove from heat. Break up large remaining chunks with the back of a large spoon until the applesauce is the consistency you like. You can also use an immersion blender if you like a smoother consistency.
• Serve warm, or store in refrigerator or freezer. Makes about 2.5 quarts.

THE BEST HOMEMADE APPLESAUCE

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.