Wednesday, October 7, 2015

the best (vegan) applesauce you've ever had.

one of the best perks about living in michigan: apple season!!

growing up, we had a few apple trees on our property. I can remember picking an apple to nosh on my way to school, making apple jam and butter with my Nana, and falling out of the branches one too many times.

but enough reminiscing.

one of my favorite things to make in the fall is homemade apple sauce. I can't eat raw apples anymore (God decided to bless me with a severe allergy to them, but we'll save that story for another day), so I get my apple fix via some good old sauce. 

this is probably one of my favorites. 

it's also gluten-free, vegan, and easy as pie (horrible, dad-level, pun intended).

here's what you need:

  • a whole bunch of apples (fuji apples are my favorite), 3lbs oughtta do it. 
  • 1 tsp. cinnamon
  • 1/2 tsp. powdered ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. instant espresso
  • 1 vanilla bean (curds)
  • crockpot
  • knife
  • fruit peeler
  • cutting board

and here's what you do:

1. peel the apples, and then rinse them off with cold water. While you're peeling all of the apples, place the ones you've already peeled in a bowl of cold water. This helps them stay fresh and crisp.
2. core 'em, slice 'em, dice 'em. 

3. throw those bad boys into your crockpot, set on high. If you're lucky enough to use your parents' avocado green crockpot from 1970s, that's probably not up to                                                                                         code, use that one.
4. top your diced apples with the cinnamon, ginger, nutmeg, instant espresso, and vanilla bean curds.
5. stir, cover, and wait while those apples cook down to soft mushy goodness. This usually takes about 4 hours. Don't forget to stir occasionally!
smash them if you want a chunkier sauce. If you want a smoother one, stick them in a blender and blend until smooth. 

6. if it's not sweet enough, add maple syrup to taste.
now put that deliciousness into some cute, hella basic mason jars and pat yourself on the back. You did it! Store them in your fridge, and pull them out when you need a good fix. Enjoy! 

get to cooking, my PSL friends.



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