There is something about autumn that makes me want to spend a little more time in the kitchen. Perhaps it is the cooler mornings, the changing colors of the trees, or the smell of cinnamon drifting through our RV. Whatever the reason, fall seems to bring out some of our favorite recipes, especially those involving apples.
A couple of weeks ago, I shared one of my fall favorites, Homemade Apple Crumble. Keeping with our apple theme, this week I thought I would share another favorite. And this one might surprise you because, technically, it isn’t a dessert.
Before we get started, however, I have a question.
Do you like it smooth or chunky?
Now, be honest. What was the first thing that came to mind?
Peanut butter, right?
Well, I suppose that would be my first thought, too. After all, anyone who knows me knows that a good peanut butter and jelly sandwich ranks pretty high on my list of favorite foods.
No, I don’t know how to make peanut butter, and while we are discussing peanuts, I must respectfully disagree with the great State of Georgia on one particular subject.
Boiled peanuts.
I know, I know. They’re considered a Southern delicacy, and I have certainly encountered my share of roadside signs advertising them during our travels through Georgia.
But boiled peanuts? I’m going to have to give those a hard pass!
Okay, okay, back to the apples before I get myself in trouble with our Georgia readers. 😊
The question I really wanted to ask was whether you prefer your applesauce smooth or chunky.
And while we’re at it, do you like cinnamon in your applesauce, or would you rather leave it out?
If you answered chunky and cinnamon, then I have a recipe that I think you’re going to enjoy.
Better yet, it is one of those wonderful recipes that has been passed down through generations, reminding us that some of the best things we prepare in our kitchens aren’t necessarily complicated.
Sometimes, all we need are a few apples, a little cinnamon, and a recipe worth remembering.
An Orchard Visit That Keeps on Giving
One of the pleasures of traveling during the fall is stopping at roadside farm markets and apple orchards. Michigan certainly has no shortage of either, and my bride and I enjoy visiting them whenever the opportunity presents itself.
There is something satisfying about walking through an orchard, looking over the different varieties of apples, and deciding which ones will make their way back to our RV.
Of course, that usually means purchasing more apples than we originally intended.
Sound familiar?
We start with the idea of picking up a few apples for snacking. Then we discover another variety we haven’t tried in a while. Before long, we’re discussing apple pie, apple crumble, and whether we have enough room in the refrigerator for everything we’ve purchased.
And that is where homemade chunky applesauce comes to the rescue.
Unlike some recipes that require a considerable amount of preparation, applesauce is wonderfully forgiving. You don’t need a collection of specialty kitchen equipment, and you certainly don’t need to be an accomplished baker.
That last part is especially important in my case.
You see, my mom made the absolute best apple pie I have ever tasted. I have mentioned her pies before, but they deserve mentioning again.
Her apple filling was wonderful, but what really made those pies special was the crust. It was every bit as delicious as the apples tucked inside it.
To this day, I miss those pies.
Now, I have tried making pie crust myself, and I can assure you that my results would have been right at home in Ellie May Clampett’s cookbook!
If you remember The Beverly Hillbillies, you probably understand exactly what I’m saying.
Fortunately, homemade applesauce doesn’t require a rolling pin, pie weights, or the ability to produce a beautiful, flaky crust.
All it asks is that we give those apples a little attention and allow them to become something delicious.
Why Chunky Applesauce Belongs in Our RV Kitchen
There are plenty of good reasons to make applesauce while camping, but one of my favorites is its simplicity.
When we’re traveling, I appreciate recipes that don’t require every pot, pan, and utensil we brought along.
Our RV kitchen serves us well, but there is no getting around the fact that counter space is limited. And while we have learned to make good use of the space available, I would much rather spend my afternoon enjoying the campground than washing a mountain of dishes.
Homemade chunky applesauce requires little more than a saucepan or Dutch oven, a knife, a cutting board, and something to mash the apples with.
That’s my kind of campground cooking!
Another advantage is that we can adjust the recipe depending on the apples we have available.
Gala apples bring a natural sweetness. Granny Smith apples offer a little tartness, while Honeycrisp apples provide a wonderful balance of flavor.
I particularly enjoy combining different varieties. Not only does it give the applesauce a more interesting flavor, but some apples soften faster than others, helping create that combination of tender apple pieces and thick sauce that makes chunky applesauce so appealing.
And here’s something else worth mentioning.
Homemade applesauce doesn’t have to be overly sweet.
Depending on the apples, we may need very little additional sugar. I prefer tasting the applesauce as it cooks before deciding whether it needs more sweetness.
After all, the apples should be the star of the show.
Grandma Cooper’s Homemade Chunky Applesauce
Sweet, cinnamon-kissed apples with tender chunks in every spoonful.
About 40–45 minutes
Approximately 6 servings
Ingredients
- 3 pounds apples, approximately 8–10 medium apples (Gala, Granny Smith, Honeycrisp, or a combination)
- ½ to ¾ cup water or apple cider
- 1 tablespoon lemon juice (optional, to help keep the apples bright)
- ¼ to ½ cup sugar, brown sugar, or honey, adjusted to taste
- ½ teaspoon ground cinnamon, or 1 cinnamon stick
- A pinch of salt or nutmeg (optional)
Let’s Make Some Applesauce!
Preparing the apples
Begin by washing your apples thoroughly. Peel them if you prefer a more traditional applesauce, then remove the cores and cut the apples into approximately one-inch chunks.
Now, I know some folks prefer leaving the peels on their apples, and there is certainly nothing wrong with that. It gives the finished applesauce a more rustic texture.
Personally, when I’m making chunky applesauce, I generally prefer peeling them. I want those tender pieces of apple to be the texture I notice, rather than the skins.
Getting everything into the pot
Place your chopped apples into a large saucepan or Dutch oven.
Add about half a cup of water or apple cider, along with the lemon juice and cinnamon.
If you’re using ground cinnamon, stir it throughout the apples. If you prefer a cinnamon stick, simply place it in the pot and allow the flavor to develop as everything cooks.
You can also add your sugar, brown sugar, or honey at this point, although I often prefer waiting until the apples have softened before deciding how much sweetener they actually need.
One little suggestion: if you happen to have fresh apple cider from the orchard, use it instead of water.
It adds another layer of apple flavor without making the recipe any more complicated.
Let the apples work their magic
Bring the mixture to a gentle boil over medium-high heat, then reduce the temperature to medium-low.
Cover the saucepan, leaving the lid slightly ajar, and allow the apples to simmer for approximately 20 to 25 minutes.
Give them an occasional stir to prevent sticking, especially as the apples begin breaking down.
If the mixture becomes too thick before the apples are tender, add another small splash of water or cider.
As the apples cook, the kitchen begins filling with that unmistakable aroma of warm apples and cinnamon.
And if you’re camping on a cool autumn afternoon, you might discover that the smell alone is enough to bring someone inside to investigate what you’re cooking.
The secret is in the chunks
Once the apples are fork-tender, remove the saucepan from the heat.
If you used a cinnamon stick, remember to remove it.
Now comes my favorite part.
Rather than reaching for a blender or food processor, grab a potato masher, a fork, or even the back of a wooden spoon.
Gently mash the apples until you reach the consistency you prefer.
I like leaving plenty of soft apple pieces throughout the sauce. Some apples will naturally break down into a smoother consistency, while others will hold their shape.
That’s exactly what we’re looking for.
We’re making chunky applesauce, after all!
A little taste before serving
Before putting everything away, take a spoonful and see what you think.
Would you like a little more cinnamon? Perhaps a touch more sweetness? Maybe a small splash of lemon juice to brighten the flavor?
This is where you make the recipe your own.
You can serve your homemade applesauce warm, allow it to reach room temperature, or refrigerate it for later.
I happen to enjoy it warm, especially on a chilly fall evening.
Although, I must admit, a spoonful straight from the refrigerator the following morning is pretty good, too!
More Than Just a Side Dish
I mentioned earlier that this week’s apple recipe wasn’t a dessert.
Well, perhaps I should qualify that statement.
While applesauce is traditionally served as a side dish or snack, there is absolutely nothing preventing us from enjoying a bowl for dessert.
And if you ask me, warm chunky applesauce with cinnamon can hold its own against plenty of more elaborate desserts.
It also makes a wonderful accompaniment to pork chops, roasted pork, or a simple campground dinner.
My bride and I enjoy meals that don’t require a great deal of preparation after a day of exploring, and homemade applesauce is something we can prepare ahead of time and serve with several different meals.
Imagine returning to the campground after spending the afternoon enjoying the fall colors. The air has cooled, the sun is beginning to settle behind the trees, and dinner is something simple.
A couple of pork chops, perhaps some potatoes, and a generous spoonful of homemade chunky applesauce.
Nothing fancy.
Just good food, enjoyed together.
And sometimes those are the meals we remember most.
Around the Campfire
One question that often comes up when discussing homemade applesauce is whether certain apples work better than others.
The answer is yes, although I wouldn’t worry too much about finding one particular variety.
For chunky applesauce, I like combining apples that soften easily with others that hold their shape a little longer. Gala, Honeycrisp, and Granny Smith make a particularly nice combination.
Another question is whether homemade applesauce can be prepared ahead of time.
Absolutely!
In fact, this is one of the reasons it works so well for RV camping. Once your applesauce has cooled, transfer it into an airtight container and place it in the refrigerator promptly. Keep it refrigerated at 40°F or below and enjoy it within about a week.
If you’ve made a larger batch than you can reasonably eat, you can also freeze it.
Allow the applesauce to cool, transfer it to freezer-safe containers, and leave a little room for expansion. For best quality, enjoy it within six months.
One additional consideration for those of us traveling in an RV is refrigerator space. Three pounds of apples can produce quite a bit of applesauce, so I recommend thinking about where you’re going to store it before you start cooking.
And no, simply leaving it on the counter because the campground weather is cool isn’t a substitute for refrigeration!
Finally, what if you prefer smooth applesauce?
Well, I suppose we can still be friends. 😊
Simply mash the cooked apples more thoroughly, or use an immersion blender until you reach the consistency you enjoy.
But I encourage you to try the chunky version at least once.
You might discover you’ve been missing something wonderful.
Final Thoughts
As I grow older, I find that some of my favorite recipes have very little to do with the complexity of the ingredients or the amount of time spent preparing them.
Instead, they have everything to do with the memories they bring back.
An apple orchard reminds me of Michigan autumns. The smell of cinnamon brings thoughts of family kitchens and holiday gatherings. And a simple pot of homemade applesauce reminds me that some of the best recipes have survived for generations because they never needed improving.
I think about my mom’s apple pies and how I wish I could sit down at her table and enjoy just one more slice.
I think about Grandma Cooper and the countless ways she taught us that making something special didn’t necessarily require spending a great deal of money.
Sometimes, it simply required making good use of what we already had.
And isn’t that a wonderful lesson for those of us who enjoy camping?
We travel with our homes behind us, discover new places, visit farm markets and orchards, and bring a little of those experiences back to our kitchens.
Before long, the smell of apples and cinnamon fills the RV, and what began as an ordinary afternoon becomes another memory worth keeping.
Whether you prefer your applesauce smooth or chunky, with cinnamon or without, I hope you’ll take the opportunity to make a batch this fall.
And if you happen to find yourself with more apples than you know what to do with, remember that you don’t always need to make another pie.
Especially if your pie crust turns out anything like mine!
Until our next adventure, enjoy the changing seasons, appreciate the simple pleasures, and never underestimate the memories that can begin with a pot of apples simmering on the stove.
The Cooper Shortcut Camping Journey Trio 😊 PlusOne!
We’re not trying to get there first. We’re trying to enjoy getting there.
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