(Yeah,I know, the picture isn’t much to look at.)
D.H. got on an apple kick for his lunches a while back, and just as I bought a 5 pound bag of Granny Smith’s he decided he was sick of them. I left them in the fruit bowl for a while to see if he would change his mind. Nope. Rather than derail our healthy eating efforts, I opted to peel and core them all and make applesauce in my Crock Pot. I prowled around online to see if there was anything special I needed to do to make applesauce (namely, how much water I should use). Apparently I am the only person on the internet that doesn’t think cinnamon belongs in applesauce. Or sugar. I wanted unsweetened, undoctored applesauce because I frequently use applesauce as a substitution in baking and that simply doesn’t work if you add stuff to it. So I was on my own. This was the combination I went with:
- 4 pounds of apples, peeled, cored, and diced
- 1 Tbsp lemon juice
- 1/2 cup water
- 1/8th cup Splenda (I broke down on this one because I’m using Granny Smiths, which are notoriously tart)
- Peel, core, and dice all your apples. Toss in the slow cooker.
- Mix the water, lemon juice, and Splenda (and yeah, it did occur to me just now that that’s basically half a cup of lemonade) .
- Pour liquid over the apples and give it a good stir.
- Add your top and cook on low for 6-7 hours.