Fall calls to me to make aromatic food. Nothing says September quite like apples and cinnamon. Cinnamon applesauce made in the slow cooker not only tastes delicious and is free from preservatives, it makes our house smell wonderful. This recipe makes a nice chunky (or process for smooth) applesauce with a pleasant sweat tarness.
Slow Cooker Cinnamon Applesauce
- 24 medium sized apples, peeled and chopped
- 4 tsp. lemon juice
- 2 – 3 inch cinnamon sticks
- 4 TB. light brown sugar
Set crock pot on low and place the peeled and chopped apples into it. Add the lemon juice, brown sugar and two cinnamon sticks. Cook on low for 6 hours, stirring occasionally. Whisk to give the applesauce a nice chunky consistency and remove the cinnamon sticks.
Two dozen apples fills my large oval slow cooker. If you have a smaller slow cooker or want to make a smaller batch, you can cut the recipe in half. Keeps well in the fridge or can by normal canning methods.
I love using citris in recipes at this time of year. I love citris, period, although I rarely use it anymore due to my 1 1/2 year old’s citris allergy. When I saw this gluten and dairy free recipe for clementine cake by Deb at Smitten Kitchen, I knew I wanted to try it. I ended up making it for our Solstice Party (while my husband pointed out that having people over is not a time to try a brand new recipe which I planned to further alter).
However, it turned out really well. I was quite impressed and happy to have another use for the almond meal leftover from making almond milk.
- 1 pound of celementines.
- 6 eggs
- 1 cup plus 2 tablespoons sugar
- 1 1/4 cups leftover almond meal from making almond milk (as opposed to Deb’s 2 1/3 cups of almond flour)
- 1 heaping teaspoon baking powder (I use homemade in order to avoid the cornstarch)
According to the original recipe, you cover the clementines with water, bring to a boil, and simmer for two hours, under the raised eyebrows of your husband, who is horrified that the entire clementines will go into the cake. Deb’s instructions say to deseed the clementines after they cool, but the seeds were so small it seemed pointless. I dumped them in my trusty Blend-Tec,along with the other ingredients, and blended away.
After pouring in a greased (with canola oil) springform pan, I baked the cake for about 50 minutes at 375.
The cake turned out wonderfully moist with an almost custard like texture and a taste that was more than sweet enough (I may even cut the sugar down next time).
Chocolate chip cookies couldn’t disappear just because we were cutting out gluten, dairy, and soy. Luckily, Ginger Lemon Girl has a fantastic gluten/dairy free recipe.
This was actually the first allergen friendly dessert that I made that came out correctly. My husband sighed when I made them and decided that he could live gluten and dairy free with the inclusion of these chocolate chip cookies. Thankfully, I’ve become much more adept at making allergy friendly desserts (and other dishes, but let’s be honest, the desserts are important) since then.