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Harvest Apple Sauce with Crumble Spice

Harvest Apple Sauce with Crumble Spice
Christopher Mohs

2013-10-27 11.47.08

It’s fall and with this season comes crisp days, changing leaves and APPLES! A few weekends before my sister got married we went to an apple orchard in rural New Jersey. I’ve discovered that here in the northeast, unlike back in Minnesota, this yearly trek to the orchard is almost a requirement. It’s certainly a fun adventure and I just wish that all these years back home I had ventured out to find an orchard of my own (my parents planted their own orchard after I left home for school – go figure).

Well after a full afternoon of climbing to the tops of trees and picking only the very best apples we could find, we loaded up several buckets full and ventured back to my sister’s place. I should say however, that far more apples landed in her kitchen than made the train trip back to the city. Now that the craziness of the wedding and getting caught up with chores around the apartment is complete I FINALLY had time to peel and cook my apple pickings into one amazing apple sauce that is so easy I just had to share.


8 large apples (we had an array of heirloom varieties, but I would suggest half tart, Granny Smith, and half sweet, Washington Red)
1 cup of Apple Cider
1/4 cup dark brown sugar
Juice of 1 Lemon
1 teaspoon Crumble Spice


Wash and peel all the apples, core and cube into 1/2 inch pieces.  Toss the apples into a large pot and add the apple cider, dark brown sugar, Crumble Spice, and lemon juice.  Stir together and put on medium/high heat till the juice comes to a boil. Reduce heat and simmer for 15-30 minutes (until fork tender – as you may recall your mother instructing on how to make great mashed potatoes).

Once cooked, allow to cool slightly and place the apples and juices in a blender (only fill about half full – any more than that and you may end up with apple sauce covering your walls). Pulse on the low setting for a chunky texture, puree setting for an ultra smooth apple sauce.

The recipe will fill 2-3 16oz Jars and will keep for up to a couple weeks in the fridge. Great gift idea too!

Enjoy the cooling weather!  P.S. – this served still warm is amazing!