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 http://cookingwithauntjuju.com/2015/09/07/roasted-applesauce/
Love roasted applesauce, looks fabulous.
Thanks – it was delicious too!
Love roasted apples as well. It concentrates and intensify the flavors like no other way of preparation.
I have been roasting veggies for a long time and grilling fruit which brings out the fruit’s natural sweetness but not much roasting. I now enjoy roasted bananas and apples – any other suggestions?
Grilling fruits too Aunt JuJu! I smell the apples! Cheryl
Got email, try again?!
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.
I never did either Hilda but you can bet I will do it more often 🙂
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. 😀
It’s a perfect way to use apples year round! I love this time of the year, the cooler temps, fall colors,apples and pumpkins. Happy FF and thanks for co-hosting 🙂
Hi Judi, did some investigating you should be ok to comment if not I’ll just pull my hair out!!! Cheryl
Start pulling – ha!ha!
Nah you are kidding me???? I’ll contact word press support on this.
I LOVE roasted applesauce!! Your meal looks delicious. 🙂
Thanks Josette – we really enjoyed it, especially the new applesauce recipe 🙂
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! 🙂
We do love the Fall, don’t we? This is my third way to make applesauce; I can it, make it fresh on top of the stove and now roasting. Happy FF and thanks for co-hosting 🙂
That is really brilliant!!! I have roasted crabapples along with a pork loin, but that’s it! thanks!
The apples are so flavorful and do not need anything else. I sprinkled a little cinnamon on top but that is all (oh, I did add a little butter while they were roasting) 🙂
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 🙂