While visiting family in Wells, Maine and seeing the five different varieties of apples growing on the tree in their back yard, I became inspired to make use of some of nature’s bounty. I was warned by my father-in-law that the tree hadn’t been sprayed this year due to the rainy weather we had to start the summer. The apples aren’t “pretty” like the ones available at the U-Pick orchards, and are very tart to bite into. Fortunately they do cook up nicely in apple crisp and apple sauce!
Apples acquired from the Moreau homestead in Wells
Recipe for Butter-less Apple Crisp
In a 9×9 baking pan, combine 6 cups of chopped apples and 1/2 cup of cranberry juice.
In a small bowl, combine 1/2 cup oats, 1/2 cup brown sugar, 1/2 cup whole wheat flour, 2 tbsp Smart Balance oil.
Pour the oat mixture over the apples and bake at 400 degrees for 35 minutes.
Butter-less Apple Crisp
After making the apple crisp, I got down to business making apple sauce. It took longer than I had anticipated, but we now have two gallon bags of it in the freezer, and one large bowl in the refrigerator. I’m not sure if it’s because of the type of apples I used, or the cooking time, but this apple sauce is very thick and filling!
Homemade Applesauce
Recipe for Homemade Applesauce
4 lbs of chopped apples (about 16 cups)
1/4 c. brown sugar
1/4 c. white sugar
1 c. water
1/2 tsp salt
Cook on medium heat until liquid begins to bubble, then reduce to low heat and simmer until soft enough to mash with a potato masher. Serve warm or cold.
Beef and Pork
Kevin’s hash the next morning, made with the leftovers.
