Roasted Applesauce

Apples are  probably one of my all-time favorite fruits because they are available year round. Then in the Fall here in Michigan we get the specialty apples that appear only once a year, such as Northern Spy (Gene’s favorite apple pie) and Cortland (my grandma’s applesauce).

This past year I made some banana bread with roasted bananas, go here for the recipe. It was the best banana bread I have ever made. The bananas added moisture and some terrific flavor. So, when I saw this idea about roasting apples I knew they would be delicious cooked this way as well.

So, along with a pork tenderloin (search pork tenderloin and you will find many recipes) on the grill and my black beans this applesauce rounded out last night’s dinner beautifully. If you want to do something different with apples give this recipe a try!

This recipe comes from Food 52 Genius Recipes – I guess you could say this dish is a bit of genius!

Fall is just around the corner so I am bringing a wonderful apple side dish to share with Angie, Kaila and Jenny.

Roasted Applesauce

  • 4 lbs. of apples such as Golden Delicious, Galas (what I used) , Braeburns,  Honeycrisp or any apple of your choice
  • sugar as needed (I used just a sprinkling)
  • unsalted butter (optional)
  • cinnamon or any other spices if desired

Preheat the oven to 375°F. Peel, core and quarter the apples. Toss with a little bit of sugar if they are not very sweet. Spread in a shallow baking dish that crowds the apples in a single layer. I used a 9 x 11-inch dish. Dot with small pieces of butter, cover tightly with foil and bake until the apples are soft, 15 to 30 minutes. I cooked my Galas for 40 minutes, it depends on the type of apple you are using.

Uncover, raise the heat to 500°F and return the pan to the oven. Let the apples dry out and color slightly, about 10 minutes, maybe longer.

Once the apples have become golden and the fruit is very tender, scrape them into a bowl and stir into a chunky “mash”. If desired you could add a splash of apple cider vinegar to brighten the flavor.  Dust with cinnamon  and serve warm or at room temperature.

Recipe by cooking with aunt juju  


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21 thoughts on “Roasted Applesauce

  1. I’ve never roasted apples for applesauce, but it is such a good idea, can’t imagine why I haven’t come across it before. Thanks for posting.


  2. Thank you so much for sharing this apple side dish with me! I love apple season here in New England as well. Roasting the apples for applesauce is a new idea for me, but it sounds flavorful and looks like a beautiful side for our party this week! Thank you so much for bringing this dish to the fiesta, and I hope you had a wonderful weekend. 😀


  3. Yum! Though I have made applesauce by simmering apples, I have never roasted them before. That sounds delicious too! As a fellow Michigander, I am really looking forward to apple season! 🙂


  4. This sounds marvellous with the roasted apples and only just mashed! Sometimes storebought apple sauce can be a bit thin in texture and flavour (pulpy apple juice??) but this sounds so flavourful and robust!


    • I agree with grocery store varieties – I only use them to make gingerbread ornaments. You can roast them as long as you want, less for a chunkier applesauce and more for a not so chunky. Fun and easy way to make some applesauce. Then season to taste 🙂

      Liked by 1 person

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