A couple of days ago I went to get some apples from Allred Orchard's and
they happened to have a big box of Honey Crisp apples that were
"seconds" for nine dollars (a total steal). The apples were all
different sizes, slightly lopsided, and had a few minor bumps and bruises, but
were no less delicious than my eight dollar bag of pretty ones that I bought
the week before.
So needless to say that with a fridge full of apples, I've got apples on the
brain. This morning I made a batch of roasted chunky applesauce that had
me dancing around the kitchen and getting all tight inside. My house
smelled amazing! I think Preston and Stella thought I was crazy, but with
all these apples, their endless eating possibilities, and the feeling of
fall in the air, I couldn't contain my excitement (or another
spoonful of applesauce).
Roasted Chunky Applesauce
3 1/2 pounds crisp eating apples (I used Honey Crisp)
Pinch of kosher salt
1-2 teaspoons sugar
2 tablespoons butter, cut into small chunks.
Preheat oven to 375° F.
Peel, core, and quarter the apples. Put them in an ungreased 9x13
baking dish (it should be large enough to hold them in a crowded single
layer). Toss the apples with 1 teaspoon of sugar (or 2
teaspoons if the apples are very tart), and a good pinch
of kosher salt.
Dot the apples with butter and cover baking dish tightly with foil.
Bake until the apples start to soften, about 20-30 minutes.
Remove the foil; raise the heat to 500° F. Bake the apples
for 10-15 minutes, or until the tips of the apples are golden and the
fruit is tender. Remove from the oven, and coarsely mash the apples
with a potato masher or the back of a wooden spoon. Taste and season
applesauce with additional salt and/or sugar if necessary. A splash of
apple cider vinegar could be used to brighten the flavor.
Recipe adapted from Orangette
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