When apples hit their peak season they hardly need any brown sugar to sweeten a rustic applesauce like this one. You needn’t even take off the apple’s skins to enjoy this cinnamon sauce on oatmeal, pancakes or straight from a bowl. This recipe comes to us from Patrice of Circle B Kitchen.
Serves 12
- a light nonstick cooking spray, for preparing the pan
- 8-9 baking apples (3 pounds), cut in half and cored
¼ cup brown sugar
¼ tsp ground cinnamon - pinch of salt
2 – 3 tablespoons water, if needed
Preheat the oven to 375°F. Prepare 2 shallow baking pans with a light layer of nonstick cooking spray.
Place the apple halves, cut side down, on the baking sheets and cover tightly with aluminum foil.
Bake the apples for about 30-40 minutes, or until tender. Set aside to cool.
When the apples are cool enough to handle, slip the fruits from their skins. Place the baked apples back into the pan, scraping any pulp from the peels. Discard the apple skins.
While the apples are still warm, mash them with a fork, stirring in the brown sugar, cinnamon a pinch of salt and a bit of water (if needed) to help scrape up any brown bits in the pan and to lighten the texture of the applesauce.
Enjoy warm, room temperature or cold.
(8 votes, average: 4.25 out of 5)
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