I call this my "firecracker" applesauce because it has a little bit of kick to it from the serrano chiles.
For more of David's recipes and to read about his restaurants, visit his website and his Facebook page.
- 6 Cups chopped, unpeeled Granny Smith apples
- 1 Cup chopped, seeded serrano chiles
- 1/4 Cup vinegar
- 1/2 Teaspoon coarse salt
- 1 whole clove
- 1 bay leaf
- One 2-inch cinnamon stick
- 2 Cups finely diced, peeled Granny Smith apples
Calories Per Serving70
Folate equivalent (total)3µg1%
How To Use Crabapples: 15 Delicious Recipes You’ve Probably Never Tried
Published: Jun 10, 2019 by Lindsay Sheehan · This post may contain affiliate links.
Many people are surprised to hear that crabapples are edible straight from the tree. While you might find them too tart to pluck from the tree and pop straight in your mouth, you can use crabapples in many delicious recipes from jellies, to juices to wine and more.
This article reveals fifteen brilliant things you can do with your abundant supply of crabapples this fall.
Make sure you read our previous article revealing how you can have the most beautiful and abundant crabapple tree, as well as when to harvest your crabapples to ensure they are ripe: The Total Guide To Growing & Caring For Your Crabapple Tree
13 Mouthwatering Applesauce Recipes
These dishes bake applesauce right into all your favorite fall recipes.
Because a bowl of applesauce a day keeps the doctor away.
For a healthier sweet treat, try these delicious muffins.
Get the recipe at Chelsea's Messy Apron.
Tools you'll need: $6, Mini Muffin Pan, amazon.com
This simple recipe makes a great snack for the kiddos.
Get the recipe at What the Fork.
Tools you'll need: $27, Slow Cooker, amazon.com
You'll love these bite-size treats.
Get the recipe at Baking With Mom.
Tools you'll need: $6, 12-Cup Muffin Pan, amazon.com
These cinnamon applesauce bars are topped with pumpkin pie spice and cinnamon and smothered in a thick cream cheese frosting.
Get the recipe at Inspiration Kitchen.
Surprise! Nothing makes scrumptious waffles better than applesauce, baked in.
Get the recipe at Well Plated.
Just try turning away from this cake: Mix bananas, chocolate and applesauce with ingredients like sugar and cocoa to dish up this mouthwatering, fudgy treat.
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WHAT APPLES ARE BEST FOR HOMEMADE APPLESAUCE?
I happen to like using Honeycrisp apples to make my Crockpot Applesauce. I think they&rsquore just the right balance of sweet and tart.
Other crisp apples that have a bit of tartness to them would work well here, though. Golden delicious, jonagold, cortland and braeburn apples would all be great.
So head to the apple orchard, pick to your heart&rsquos content, and pop a batch of Crockpot Applesauce in your slow cooker!
Serve it slightly warm with a dollop of whipped cream, spooned over vanilla ice cream, drizzled over vanilla bean waffles or mascarpone pancakes, or straight from the fridge.
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
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For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
Combine 2 cups of the apple juice and the apple slices in a skillet over medium heat. Bring to a simmer and stir gently until the apples are tender. Remove the apples with a slotted spoon and place in a serving dish.
In a small bowl, stir together the remaining apple juice, cornstarch, apple pie spice, and sugar. Stir until smooth then add to the liquid in the skillet over medium-high heat. Bring to a boil, stirring constantly, until thickened.
Pour the sauce over the apples in the serving dish then serve immediately.
Just made this recipe last night, as I had an open jar of applesauce in the refrigerator that I wanted to finish. I followed the recipe pretty much to the letter. I only used 1 stick of butter (I skipped the extra 3 tablespoons). I love Penzey's Baking Spice so I used that in place of the other spices. I baked them at 365 degrees for about 15 minutes and they were perfect!! I would most definitely bake these again.
I reduce sugar to about 3/4 cup and do not use the topping. Bake at 400 as called for but they're done after 15 minutes. Very easy and quick. Delicious simple muffin that I enjoy whipping up.
Very moist and perfect combination, not too sweet, just right!
I've never had muffins deflate as they bake. I used less butter (about 1.5 T) and there still was a big pool of butter left behind. Way too much allspice. Won't be making these again as I've got many better recipes than this.
Halved the sugar, substituted more applesauce for the butter, did not have allspice on hand, so doubled the nutmeg in both the batter and the topping, added a teaspoon of vanilla. Definitely will make again- quick, easy, delicious. Baked at 375 for about 19-20 min. Will try half flour/half oat mixture next time :-)
These muffins had really nice flavor and texture. I took the cue from other cooks and set oven at 375 degrees. I also used 1/2 cup whole-wheat flour, only 1 stick of melted butter, and 3/4 cup of brown sugar. I toasted the walnuts before chopping. I goofed by not creaming the sugar and eggs before adding melted butter, but it didn't make any difference. I didn't use all the topping it was too much. My husband, who doesn't like muffins too sweet, really liked these.
These are very tasty and moist muffins. I added 1T wheat bran and 1T wheat germ so I increased the applesauce by 2T. I made these in the large muffin pan and it made 8. Bake at 375 degrees as others suggest. Use a combination of walnuts and pecans for a nice variety if you like both nuts. Enjoy!
I made this recipe twice. I used half the amount of sugar the first time based on what I read in the reviews. The muffins tasted fine, but they weren't sweet and there was little taste of apple. It was just a basic, bland, nut muffin. The second time, I used the correct amount of sugar and they are no better than the time before. Still bland, still no apple flavor (even though I used extra applesauce!).
Delicious and moist! This is a great base recipe for applesauce muffins. I modified it a bit: 1. I definitely recommend halving the sugar as many other reviewers do 2. I reduced butter to one stick 3. Increased baking powder to 2 teaspoons to get good rise 4. Added a handful of dried currants. I'm looking forward to playing with this recipe. It's a perfect base to throw in anything youɽ like or have on hand.
Cream cheese frosting. Just a little dollop on each and they become divine. I made 24 mini muffins. Baked at 350 for somewhere between 12 and 15 min. They're perfect. Really tender and flavorful, and just enough.
I made these two days in a row--that good. Used tart apple sauce and raw sugar on top. Also only baked for 15 min.
I teach a weekly cooking class in my son's K/1 class, and the current academic unit is community. The class went to an apple farm a couple of weeks ago, and we turned the apples into applesauce. I was looking for something to do with the leftover applesauce, so we made these muffins for the local fire station (the community aspect). They turned out moist and delicious, although a little too sweet. We didn't have any problems with rising, but I do agree the cooking time is a little too long. We were using the school oven, so it probably runs a bit hot. Regardless, they were done at 17-18 minutes. Definitely a keeper! The only change I made is to add pumpkin pie spice to replace the cloves, etc because that's what I had on-hand. I thought the apple flavor came through very well, but our applesauce was very chunky. I will cut the sugar in half next time.
I made this exactly per the recipe, and the muffins got a little too brown/slightly burned. Also, they do not rise much, so be sure to fill the cups up all the way. I did add a little bit more cinnamon because they are not quite spiced enough for me.
These muffins were great! My three year-old daughter and I made them together, super easy and came out really tasty. I followed the recipe exactly, except used cinnamon applesauce (no added sugar) and raw sugar for the topping, which added a little more crunch. They were moist and had no problems with any burning on the bottoms. We brought them over to the grandparents for a treat and they were a huge hit!
I made a batch of these yesterday and I was disappointed. Did anyone else have a problem with these ending up scorched black on their bottoms? I have to admit though that they tasted lovely once you tore the burnt bottoms off. I am going to try it again but at 375 degreees.
I made a healthier version of this recipe using: * 2 egg whites for each required egg * Ideal sugar substitute (used about 1/4c less than what it called for) * Fat free sour cream (or fat free yogurt--in either case a little less than what it calls for)in place of the butter * Increased the cinnamon and all spice slightly * Added one and a half scoops of designer whey protein I also used foil cupcake liners and sprayed a touch of non-stick spray in each one because the lack of fat makes them stick to the liners. The muffins still turned out moist and fluffy and were quite tasty.It is important to note that the sweetener used does not leave the same aftertaste as other sugar free sweeteners but this particular brand is the only one I will use.
Very good, moist muffins. Taste more spicy to me than applesauce taste, but still really liked them. The only note I have is it made too much batter for my 12 muffin cups. Had about 1/2 cup left of batter I didn't use.
I entered a muffin smackdown competition at work and was looking for a quick, highly rated recipe. I found this one and followed the recipe exactly, and WON! I chose to use pecans. The muffin was moist, very tasty, and easy to make. Will definitely make again.
I'm always searching for good muffin recipes and I was very impressed with this one. I also reduced the brown sugar to 3/4 c I used 3/4 c whole wheat soft flour instead of all white flour. I also added some grated apply because I was slighly short of apple sauce. The muffins were delicious and they had a very light texture. They also froze very well.
Confession: Got distracted and forgot the melted butter, and these still turned out very well, very moist, and froze fine. They also rose well, but I think I understand the problem: they need to go into the muffin tins immediately after stirring the wets and dries together since the applesauce and soda start reacting right away (my batter started growing on the spot). If you let the mixture sit for anytime at all it will go flat.
Tasty to be sure. I tried the version updated by another user reducing butter to 6T and adding 1/3 cup more apple sauce. Cutting the brown sugar in half was spot on or theyɽ be too sweet for sure. Cooking of them was troublesome. I have new powder & soda and they didn't rise much leaving a dense muffin that didn't cook into anything "puffed" and after adding an additional 15 minutes (35 total) they became semi golden.
We had 5 huge jugs of applesauce to be used up, so we made a bunch of these muffins. I reduced the butter to just one stick, and reduced the oven temp to 375. They came out much better, but they were frustrating because there seemed to be no consistency with how the muffins came out of the oven. Some were dark and flat on top, others rose fine but were dark. Then some turnd out lighter and rose beautifully. I was using some dark nonstick pans, and a lighter metal regular pan. All the same batter, different results, and no consistency from two batches and one pan. Rather interesting! Regardless, they are delicious and worth every bite! Now, to find a way to reduce the fat with all that butter!
I thought these were too sweet and too bland. If I made them again Iɽ cut back on the sugar and add extra spices.
These muffins are excellent! I decreased the brown sugar by half, used 6 tbsp of butter, added an extra 1/3 cup of applesauce, and added 1 chopped apple in the batter. I will definitely make it again!
Wow - what happened? I made these muffins exactly as the recipe but did half and half with whole wheat flour. I did add some chopped apple. They did not rise! I know I live in Colorado but these were flat as pancakes? Any further suggestions. I did have to eat two to double check thetaste and loved them but no based on their looks! Pat in Denver
6 Creative Ways to Use Applesauce
Preheat oven to 350ºF. Line cookie sheets with parchment.
Whisk flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt. Set aside.
Cream butter and sugar until light and fluffy. Beat in egg, applesauce, and vanilla bean paste until combined. Add the flour mixture and mix on low until combined. Scrape down bottom and sides of bowl.
Portion onto prepared sheets using a 2-tablespoon cookie scoop. Bake for 12 minutes or until the tops bounce back when lightly pressed. Remove to a wire cooling rack.
Once completely cooled, make the glaze. Whisk powdered sugar, milk, and vanilla bean paste. The mixture will seem thick at first, then it will loosen. Spoon or pipe over the cooled cookies.
Have you had a chance to try our Instant Pot applesauce yet? I don&rsquot want to be dramatic, but it&rsquos changed my life. I&rsquom now craving applesauce with every meal&mdashand that didn&rsquot happen when I was buying those little cups.
So, we&rsquove all heard of &ldquopork chops and applesauce&rdquo a la Peter Brady, but how about some ways to use applesauce that maybe you&rsquove never considered?
1 - Ice cream sundae sauce
Heat 1/2 cup applesauce with 1 tablespoon light brown sugar and 1/8 teaspoon cinnamon. Once warm, spoon over vanilla bean ice cream and top with chopped toasted pecans. It rivals apple pie&mdashand that&rsquos saying something.
2 - Cheese board accoutrement
Add a little ramekin of homemade applesauce (no cinnamon, please) to your next cheese board. It&rsquos just the right amount of unexpected sweetness paired with cheese and crackers.
3 - Applesauce cookies
Yes, applesauce can be used as a fat replacement in recipes (I think the best application for replacement is in muffins), but what about really letting the applesauce shine? Applesauce cookies are light, fluffy, and soft with a mild apple flavor. Perfect for fall outings!
4 - Potato pancake topping
You haven&rsquot lived until you&rsquove eaten a potato pancake with applesauce and sour cream. Trust me on this one. Make Meseidy&rsquos potato pancakes (they&rsquore the base for this recipe) you can even use instant mashed potatoes! Hint: make the potato pancakes ahead of time and reheat in a skillet or the oven just before serving.
5 - Oatmeal stir-in
Oh, oatmeal really doesn&rsquot get cozier than this! Cook up oatmeal using your favorite method, top with a generous swirl of applesauce and chopped pecans. Comfort food breakfast for fall!
6 - Peanut butter spread
Stir equal amount peanut butter and homemade applesauce until smooth. Spread on toast, bagels, crumpets, graham crackers, you name it. I actually prefer this to straight peanut butter toast. It&rsquos so light and delectable!
Homemade Cinnamon Applesauce
Get this: a simple applesauce recipe + clever packaging = one awesome holiday gift. We should warn you, though, that you might be tempted to keep it for yourself.
4½ pounds apples (such as McIntosh, Fuji, Cortland or Golden Delicious)--peeled, cored and diced
1 lemon, zested and juiced
2 teaspoons ground cinnamon
½ teaspoon vanilla extract (optional)
2 one-pint (or 4 half-pint) mason jars, available at craft stores
1 roll washi tape, available at craft stores
Self-stick kraft-paper labels, available at craft stores
1. Make the Applesauce: In a medium pot, toss the apples with the lemon zest, lemon juice, brown sugar, cinnamon, nutmeg and salt.
2. Add the cider (or water) and bring the mixture to a simmer over medium heat. Reduce the heat to low and continue to cook until the apples are very soft, 25 to 30 minutes.
3. If using, stir in the vanilla extract.
4. Make the Packaging: Transfer the applesauce to the mason jars and fasten the lids. Apply a small piece of tape to each jar as pictured, placing one end at the center of the lid and the other end on the side of the jar. Place a label on each jar, over the tape, as shown.
5. Store the finished applesauce in the refrigerator until ready to serve or gift. The applesauce will keep for up to two and a half weeks in the refrigerator.
How To Make Applesauce in the Slow Cooker
Truthfully, it’s hard to be sad about the end of summer right now. I mean, when there are things like apple picking just ahead of us — and along with it, homemade applesauce (a fall essential) — I can’t be anything but thrilled.
If you’re new to making homemade applesauce, know that you only need a few ingredients, and turning them into a sauce is much easier than you might think — especially when you bring in the slow cooker to do most of the work for you.
The Best Apples for Applesauce
While there are certain apple varieties that lend themselves to being eaten out of hand or baking, everything is fair game when it comes to applesauce. There’s no right or wrong here. Use a medley of your favorite varieties. I love a mix of Empires and Cortlands, but sometimes I toss in a tart Granny Smith or some small, sweet MacIntosh apples to change things up.
Older apples that taste mealy and aren’t so great eaten on their own are actually perfect for applesauce. Since the fruit gets cooked down so much, you’d never know those apples started off mealy.
Slicing Apples for Applesauce
Peel all your apples and cut out the cores before you begin — the peels, tough cores, and seeds don’t cook down like the flesh does. A vegetable peeler makes the job of peeling the apples go quickly.
How you cut the apples has an impact on how they cook down into applesauce. Apples cut into larger chunks will take longer to cook, or not break down as much, whereas smaller pieces of apple will cook down much faster. I prefer about one-inch chunks, or even thin slices (although, I always have a knack for forgetting this the first time I make applesauce each fall). This size makes a fairly smooth applesauce with just a few chunky bits here and there to keep things interesting.
Other Ingredients for Applesauce
The beauty of applesauce is that all you really need are a few pounds of apples, some water, and a touch of lemon juice. There are a lot of recipes that call for sugar, but really, you don’t need it. There’s so much natural sweetness in apples, I guarantee this sauce will be plenty sweet on its own. You can also taste the sauce once it’s cooked and stir in a little sugar, honey, or maple syrup if you’d like it to be sweeter.
I also like to add a few cinnamon sticks for extra flavor if you don’t have cinnamon sticks, go ahead and substitute about a teaspoon of ground cinnamon. You could also throw in other fall baking spices, like star anise, a clove or two (no more than that — cloves are powerful!), or a few slivers of fresh ginger.
The Secret to Applesauce Is Time
Aside from the apples themselves, the most important “ingredient” in making slow-cooker applesauce is time. Over the course of four hours, this once-crisp fruit will be cooked down to oblivion. It’s helpful to give it a stir once or twice during cooking, but for the most part, you can set it and forget it.
Scoop your sauce into a few containers and stash them in the fridge for the week to come! Whether you’re eating the sauce on its own or spooning it over ice cream, you’ve got yourself a homemade treat that makes the end of summer a little more bearable.