I don't know if you're like me, but I like to substitute unsweetened applesauce for oil in many baking recipes (banana or zucchini bread, muffins, etc.) I find it healthier and it makes for very moist baked goods.
I usually buy my unsweetened applesauce at the store when it's on sale, but today I found myself with 4 old Red Delicious apples that were bruised and were starting to get wrinkly. I didn't want to make pie or dehydrate them, so I decided to try to make applesauce in my crockpot since I needed to attend a school event for my son so I wouldn't be here to babysit it. A major bonus too is that the crockpot doesn't heat up my kitchen :)
I had never made applesauce before but I figured it couldn't be all that hard. Using instructions from several recipes, I decided to proceed as follows:
- Peel the apples and core them.
- Slice them into thin slices.
- Put them in the crockpot with about HALF 1/3 of a cup of water
- Add about 1 tbsp of lemon juice (I eyeballed it)
- Cook in the crockpot on high for 2 to 2.5 hours.
- Once cooked, put in a food processor (with the blade on) and process until smooth.
These quantities produced 5 oz of unsweetened applesauce which tasted great. I stored it in the fridge for my upcoming baking needs. The Red Delicious apples produced "already sweetened" applesauce anyway. All the recipes that I had looked up said to use tart apples but then added sugar. I wonder why people don't just use normal apples and omit the sugar?
|Like my unfussy jar labels? lol. Masking tape is one of my|
most used kitchen "tools".
If you have more than 4 apples, you'll need to adjust the quantities accordingly. The main original recipe that I looked up mentioned using 1 cup of water for 4 lbs of apples and cooking them for 3 hours on high or 6 hours on low (they also added cinammon and sugar, which I withheld).
I love having a new and easy way to avoid food waste in my house!