Reviewed: Nov. 4, 2009

I would have peeled the apples and changed the ratio of spice to fruit. I did can this in a hot water bath. 3 bags of apples made 3.5 quarts of sauce.

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Julie

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Reviewed: Sep. 30, 2009

i loved this. i used very little cinnamon because of other reviews. it was very good, also i think this might be ideal baby-food. i was worried at the beginning, because there was no liquid, but after a few hours there was a lot, it came out of the fruit, so i'm happy i didn't add any!

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evacooper

Cooking Level: Expert

Home Town: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Aug. 24, 2009

I agree with some other reviewers and also think it had to do with the cinnamon but tasted like regular applesauce to me, I'll try recipe one more time completely omitting the cinnamon maybe then I will taste the peach.

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CoLz

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Reviewed: Aug. 13, 2009

This is easy to make and tastes nice. Unfortunately the cinnamon overrides the peach flavour. Having the cinnamon in there resembles plain old apple sauce too much. I was hoping to taste more peaches than I can. I even added extra fruit, but to no avail.

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Leia Spencer

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Reviewed: Apr. 28, 2008

Simply delicious!

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 17, 2007

This is quite yummy. I used Granny Smith apples and probably 6 peaches. I also added 1/2 cup of white sugar and 1/2 cup of water. I peeled the apples and the peaches as well. I love homemade applesauce and fresh peaches, so this is a winner with me!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jun. 17, 2007

Although I added maybe a quarter cup of the splenda brown sugar - I didn't do anything else to this yummy recipe. I started with fresh - very aromatic Texas peaches and my goodness this is so good. It could be done on the stove top too if you have something else going in the crock-pot.

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Aunt Deb

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Reviewed: Oct. 1, 2005

This was a good recipes--I like anything I can make in my crockpot, vs standing over the stove all day. I added a tiny bit of brown sugar (about 2-4 T) and some apple cider--then cooked it a little longer with the lid off, to cook off the liquid. I also splashed in some vanilla at the end. Maybe I was spoiled by a recent batch of apple butter, looking for a more intense flavor, but it seemed like it needed a little punch--but, I think, even without the additions it makes a nice, basic fruit sauce.

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