Reviewed: May 23, 2012

Yum! I made this just as it is written and it came out very nicely it would be great on ice cream (like apple pie filling). Since I wanted to eat it just as is I added walnuts and raisins for a little extra texture.

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Reviewer:

RACHELCOOKS

Reviewed: Apr. 8, 2012

I absolutely love this recipe and have made it quite a few times (I thought I had rated it already and saw that I hadn't). I prefer my apples tart/unsweetened, so the only change I made was not using any sugar. I've used various apples, ranging from tart Pink Lady or Braeburn to sweeter Gala or Fuji, and all of them work really well. Heated, I like it as topping for oatmeal, and cooled I like to use it for topping plain yogurt... add a bit of granola... yum!

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Reviewer:

Anna

Reviewed: Jan. 31, 2007

This was an excellent twist on the stewed apples I'm used to making. Delicious! I used a mixture of Granny Smith and Gala apples and doubled the recipe -- my family ate it for dessert and breakfast the next morning! I also only used two teaspoons of sugar instead of the two tablespoons it called for, just because I don't like really sweet applesauce. Thanks for the idea!

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