5 pound bag red apples (we used Gala), cored and quartered, skin left on
1/2 cup Splenda
apple pie spice to taste (about 2 teaspoons)
1/2 cup water
Put in crockpot and cook on low overnight or all day.
It only takes a few minutes to core and quarter the apples. And since we put this on the crockpot at night, the whole house smelled like home-made applesauce the next morning. Now that is something to wake up to!!
I like the applesauce chunky - so I just stirred it until the apples were broken up into a chunky apple sauce. If you like it smooth you can use a food processor to attain that consistency. The red skin of the apples imparts a beautiful color.
Serve the apples warm any time of day - and then chill for later use. Keeps about a week in the refrigerator.
Here is a pic of our finished applesauce in a dessert dish topped with whipped cream:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.