Fiber and nutrient rich apples and pears are combined with cinnamon, nutmeg and cloves to make an irresistible fruit sauce that is loaded with fall flavor. Best of all, it cooks by itself, with little prep work and fills the house with the delicate hint of cinnamon spice.
Yield: about 1 quart
Preparation time: 15 minutes
Total time: 4 hours 15 minutes
6 small apples, peeled and diced
4 medium pears, peeled and diced
1/2 cup water
2 sticks cinnamon
1 teaspoon lemon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1. Peel apples and pears. Dice into 1/2 inch pieces.
2. Place apples and pears into slow cooker and add 1/2 cup of water, lemon juice and cinnamon sticks.
3. Mix ground cinnamon, nutmeg and cloves in a small bowl and sprinkle over apple and pear mixture.
4. Gently stir everything a few times, secure slow cooker and set on high for about 3-4 hours (some slow cookers are more powerful than others).
5. About 4 hours later, turn off slow cooker. Open (careful of hot stem) and either mash with a potato masher for chunky pear applesauce or use an immersion blender for a smoother sauce. Enjoy!
Fall is here and it is wonderful! The crisp air, crunchy leaves beneath our feet and apples and cinnamon everywhere – simply bliss!
Even better is the smell of cinnamon, nutmeg and cloves slowly cooking with apples and pears, bringing out their natural sweetness. And that brings me to another point, there is no added sugar in this applesauce, but it is oh, so delicious! It tastes like the filling of an apple pie, without the health concerns of added sugar.
Another one of our favorite healthier fall foods is Whole Wheat and Flax Pumpkin Spice Bread. The irresistible flavors of fall with the health benefits of fiber, omega 3 fats and nutrients from whole wheat flour, pumpkin and flax seeds.
Now, this might be a little extreme, but the kiddos in our house actually put the pear-applesauce on a slice of the pumpkin bread, and well, let’s just say, you can’t get much more fall than that!
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*A version of this post was first published on Chowhound, September 2016.