Easy Crockpot Applesauce

cookingsnackskids
Written By Judy Doherty, MPS, PCII

applesaucefinishedCrockpot Applesauce5 pound bag red apples (we used Gala), cored and quartered, skin left on1/2 cup Splendaapple pie spice to taste (about 2 teaspoons)1/2 cup waterPut 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:

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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