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Amy Baumen Personal Training

Recipe of the Month - Yummy Slow Cooker Applesauce
Ever wonder what to do with that Slow Cooker (Crock Pot) you got as a wedding present? Dig it out and make up a batch of yummy, wholesome and nutritious applesauce. The fall apple harvest is a perfect time to grab a bunch of fresh apples, grown close to home for a naturally sweet treat!

Makes 8 - 16 cups of applesauce.

Here’s what you need: Slow Cooker or Crock Pot, Apples (about 4lb for 8 cups or double that amount for 16 cups), natural sugar, water and cinnamon.

Start with a collection of your favourite apples. They are all good and it is fine to mix a few different varieties together - even different coloured apples.

Wash and core your apples. If you want to include your peels (for fibre and added nutritional value) use a food processor to mince the apples in their peels before adding to the Slow Cooker dish. If you don’t mind the peels, just chop your apples up very small. If you mind the peels, peel your apples before you chop them.

Fill your Slow Cooker 1” from the top with minced or chopped apples for 16 cups or half way up for 8 cups of applesauce. Depending on the size and kind of apples you choose the total number of apples needed will vary. I find a bag of apples usually fills my Slow Cooker about ½ way.

Add 1 ½ cups of water to your Slow Cooker if it is ½ full or 3 cups of water if it is within an inch from the top. Set your Slow Cooker to high for 4-5 hours. (The time varies with the type of apples you have – harder apples take a bit longer and soft apples like Macs cook quicker. The beauty of the Slow Cooker is that it is not a problem – generally – to give the apples some extra cooking time. Stir occasionally and check the water level. Add water ¼ cup at a time if needed – but wait until the apples really start cooking to determine this as too much water makes for very thin applesauce! Once the apples are done – add in ¼ cup of natural sugar and 1 teaspoon cinnamon for the 8 cup batch or ½ cup natural sugar and 2 teaspoons cinnamon for the 16 cup batch. Stir and cook for another 30 minutes on low. Stir and serve warm or refrigerate for later. You can also freeze your applesauce. It may separate a little, but heating it on the stove returns it to it’s freshly made yummy state!

Recipe of the Month | Fitness and Nutrition Tips

Personal Training with Amy Baumen