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This post is sponsored in conjunction with #FallFlavors Week. I received product samples from sponsor companies to help in the creation of the #FallFlavors Week recipes. All opinions are mine alone.
Apples and pears combine with spices in a delicious chunky applesauce recipe great for breakfast, snack, or a side dish.
Applesauce is one of those things that when you get it in the store it just tastes ok. It’s usually pureed beyond belief and it pretty watery. While I’ll use the store bought applesauce in many of my baked goods if I’m having applesauce for breakfast or a snack I like to make my own.
Making your own applesauce doesn’t have to be hard. In fact, it only takes a few ingredients to make your own applesauce at home!
The key to making delicious applesauce is to use the best apples that work for you. If you like tart applesauce go with Granny Smith apples and add less sugar. If you like sweet applesauce go with Fuji or Gala apples.
I received some incredible organic Fuji apples from Melissa’s produce. They were sweet and crisp which makes them a great choice for applesauce. I also received organic Barlett pear’s from Melissa’s Produce. Because I was going for a fall or harvest applesauce I decided to use both in my recipe.
To make the applesauce you simply put the apples and pears in a large saucepan. Then you need lemon juice. This adds a bit of tartness and keeps the fruit from getting too brown. I used a Meyer Lemon from Melissa’s Produce because it’s a sweeter lemon but you can use whatever you have on hand.
When making this recipe you can add more or less sugar depending on your tastes. I used Dixie Crystals granulated sugar. Then I added in cinnamon and nutmeg which are my favorite spices to use in applesauce but you could also use ginger, cloves, or even cardamom.
It’s important to add the vanilla at the end so that the flavor stands out. I used vanilla bean paste from Taylor and Colledge because it has a strong flavor and little flecks of vanilla bean which not only tastes great but it looks good too.
This applesauce was perfect for fall. It had the warm spices, chunks of both apples and pears, and a nice vanilla finish. While I am happy to eat it cold, sometimes I like to heat it up for 20-30 seconds before enjoying it for a real treat.
Pro Tips & Substitutions:
- While I like the flavor of both the pears and apples you can use one or the other.
- Fresh lemon juice is best but if you only have bottled you can use 2 tablespoons of lemon juice in this recipe.
- It’s your choice whether or not to peel the apples and pears. I chose not to because I like the skin on with the chunky and rustic texture but if you don’t like, take it off.
- If you don’t have vanilla bean paste you can add 1 teaspoon of vanilla extract at the end of this recipe.
- 3 organic Fuji apples
- 3 organic Bartlett pears
- 1/3 c. Dixie Crystals sugar
- 1 Meyer lemon, juiced
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. Taylor & Colledge Vanilla Bean Paste
- Cut the apples and pears off the core and then chop into pieces. If desired you can peel the apples and pears before cutting them off the core.
- Place the apples and pears in a large saucepan along with the sugar, lemon juice, cinnamon, and nutmeg.
- Heat over medium hight heat, stirring frequently, until the mixture begins to boil. Reduce heat to medium low and simmer for 10-15 minutes.
- Take a potato masher and mash the mixture until it is fairly smooth. It will still have some chunks in it. If you like a smoother applesauce you can place it in a food processor and process until smooth.
- Remove the mixture from the heat and add the vanilla bean paste. Mix well.
- Cool completely and then store in the refrigerator for up to 5 days.
A Hezzi-D Original recipe
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 30gFiber: 4gSugar: 23gProtein: 0g
Tuesday Fall Recipes
- Apple Pear Crisp by Family Around the Table
- Au Gratin Potatoes & Sunchokes by Sweet Beginnings
- Caramel Apple Pie Bombs by Cheese Curd In Paradise
- Caramel Apple Tea Doughnuts by Kate’s Recipe Box
- Gingered Pear Crumble Galette with Whipped Mascarpone by The Spiffy Cookie
- Green Apple Mule by Cindy’s Recipes and Writings
- Herb Roasted Sunchokes by Blogghetti
- Make The Best Ever Southern Candied Yams Recipe by Intelligent Domestications
- No-Churn Caramel Apple Ice Cream by A Kitchen Hoor’s Adventures
- Pear & Apple Sauce by Hezzi-D’s Books and Cooks
- Roasted Butternut Squash with Apples by Eat Move Make
- Tea Brined Pork Tenderloin by A Day in the Life on the Farm
- Gluten-Free Vanilla Apple Fritters by Frugal & Fit
Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Torani, Republic of Tea, Taylor & College, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own.