So needless to say that with a fridge full of apples, I've got apples on the brain. This morning I made a batch of roasted chunky applesauce that had me dancing around the kitchen and getting all tight inside. My house smelled amazing! I think Preston and Stella thought I was crazy, but with all these apples, their endless eating possibilities, and the feeling of fall in the air, I couldn't contain my excitement (or another spoonful of applesauce).
Roasted Chunky Applesauce
3 1/2 pounds crisp eating apples (I used Honey Crisp)
Pinch of kosher salt
1-2 teaspoons sugar
2 tablespoons butter, cut into small chunks.
Preheat oven to 375° F.
Peel, core, and quarter the apples. Put them in an ungreased 9x13 baking dish (it should be large enough to hold them in a crowded single layer). Toss the apples with 1 teaspoon of sugar (or 2 teaspoons if the apples are very tart), and a good pinch of kosher salt.
Dot the apples with butter and cover baking dish tightly with foil. Bake until the apples start to soften, about 20-30 minutes.
Remove the foil; raise the heat to 500° F. Bake the apples for 10-15 minutes, or until the tips of the apples are golden and the fruit is tender. Remove from the oven, and coarsely mash the apples with a potato masher or the back of a wooden spoon. Taste and season applesauce with additional salt and/or sugar if necessary. A splash of apple cider vinegar could be used to brighten the flavor.
Recipe adapted from Orangette