Create: Apple Everything

Here’s the thing about a day spent eating cider doughnuts and plucking apples: you will end up with several sacks of the rosy cheeked beauties that you then need to consume. I remember my mom boiling up countless batches of apple sauce in a effort to lessen our teetering piles of fruit, and assuage her guilt about letting it go to waste.

Despite the many hours of labor, we never ate all that apple sauce. Which is why I thought it was really brilliant when my friend Sarah showed up for dinner and gifted us with her homemade applesauce.  The presentation in a mason jar with a hand-stamped tag made such an elegant, simple treat for fall.

Sarah adapted this recipe from the canning blog Food in Jars by leaving out the sugar and sweetening the apple sauce with a teaspoon of honey. Just perfect.

I’ve been grabbing apples at the greenmarket and baking crumble based on this Bon Appétit recipe. I use the one cup of the sugar for the crumble and sprinkle a little sugar (not a 1/2 cup) on the cut fruit. I’ve mixed plain and flavored oatmeal (maple, cinnamon) which went over well. Also, because I can’t resist all the apple names, I use a jumble of varieties and slice just enough to fill the baking dish, which is certainly less than the four pounds called for in the recipe.

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