Ok I'm changing my review based off of trying both stovetop and slow cooker. I stand corrected on the stovetop, I even did some research into the Joy of Baking book, the mother of all cookbooks and even it says anything above simmer is too harsh for applesauce. The stovetop on medium didnt provide super soft apples and browned them a bit on the bottom. It seemed more like a rush job. The slow cooker on high for about 2.5 hours instead provided an incredibly soft and beautiful consistency to the applesauce. Using a potato masher, it was a breeze to turn into applesauce. Also, I halved the sugar and left out the cinnamon. It tastes way better and more natural that way. I noticed the applesauces are more dark than storebought but then my husband reminded me that apples turn darker when exposed to air. Adding anything acid to it to prevent the discoloring, I think, would change the flavor too much. If you do prefer the stovetop, I'd recommend putting on simmer and triple the time to cook. It will be so much better! This is a good recipe, its WAY tastier than storebought. Also, I was thinking, if you skip the sugar and cinn, this recipe would be perfect for babies starting on solids, just put through a blender before serving :).
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