This roasted applesauce, made with apples baked with honey, butter, and lemon juice, calls for the apples to finish in the oven to concentrate and caramelize the flavors. As chunky or smooth as you please. Say so long to store-bought applesauce.
This roasted applesauce recipe, explains its creator, Michael Chiarelli, is unlike most homemade applesauce recipes in that it’s not made on the stovetop. It’s made in the oven. And it’s the most brilliant thing to ever happen to applesauce if you ask us. The intense heat intensifies the apple flavor almost so that it tastes caramelized. It’s so simple to make, it seems silly to even think of buying it, says Chiarelli. We couldn’t agree more. Originally published November 30, 2010.–Renee Schettler Rossi
How To Fancy Up This Roasted Applesauce Recipe
There’s nothing wrong with spooning up this roasted applesauce as is, nothing wrong at all. (We’ve actually had quite a few batches disappear like that before the applesauce could even made it to the fridge.) Although we’re also all about employing countless ways to fancy it up. So should you feel like playing loose and fancy-free with this recipe, here are some suggestions
• Swap an equal amount of agave nectar, maple syrup, or brown sugar for the honey
• Add a splash of apple cider before roasting the apples
• Stir in 1/4 teaspoon ground spice, whether cinnamon, allspice, nutmeg, ginger, or a combination
• Toss in a handful of finely chopped crystallized ginger
• Strew some finely chopped fresh herbs, such as rosemary or thyme, over the apples
• Go crazy and stir in some mashed banana or mashed berries, whether fresh or frozen
- Quick Glance
- 15 M
- 45 M
- Serves 8
- 12 (4 to 5 pounds) apples, preferably Gravenstein or McIntosh
- 2 tablespoons fresh lemon juice
- 4 tablespoons unsalted butter
- 1/3 cup honey
- 1/2 teaspoon finely ground sea salt, preferably gray salt
- 1. Preheat the oven to 425°F (218°C).
- 2. Peel the apples and cut them into quarters. Remove the core and cut the apples into 1-inch chunks. As each apple is ready, place it in a large bowl and toss with the lemon juice.
- 3. Melt the butter in a large ovenproof skillet over medium-high heat. When the butter begins to brown, add the apples and salt and sauté just until the edges begin to color, 3 to 4 minutes. Add the honey, stir well, and transfer to the oven. Roast until the apples are soft and lightly caramelized, 20 to 30 minutes. (For a less robust, more traditional applesauce flavor, cover the skillet prior to roasting.)
- 4. For chunky applesauce, reach for a fork, potato masher, or pastry blender and mash to the desired consistency.
For smooth applesauce, transfer the apple mixture to a food processor and purée. Serve warm, room temperature, or cold. (The applesauce can be covered and refrigerated for up to 3 days.)