I think of this recipe as apple pie in a bowl. You get the pleasurable taste of apple pie but it’s so much easier; no pie dough, no cobbler topping, just pure delicious apples. It’s a very simple way to enjoy apples all season long. I add in raspberries for additional flavor but it’s also delicious with just apples.
The French call applesauce apple compote. Apple compote is much chunkier than apple sauce. When preparing the apples cut them into chunks.
I know apple peels have lots of nutrients in them but I don’t like their texture once cooked. I peel the apples for the taste but it’s necessary if your local apples aren’t organic. If you have local organic apples you can try the recipe with the peel on for more nutrition.
Peeling apples reminds me of my mother. We would try and make the peel as long as possible then throw it on the table and see what letter it made. Then with the letter we saw we would make up a little prediction for the day.
Apples are a low glycemic fruit. They are high in malic acid which has numerous benefits for digestion, detoxification and to support aerobic metabolic functions.
Enjoy this dish for breakfast topped with chopped walnuts, almond and hemp seeds for additional protein. Have it for dessert after dinner topped with coconut whipped cream. Apples can be eaten after a meal without experiencing digestive issues.
I didn’t add any sweetener to this recipe. I use a combination of sweet and tart apples, Macoun, Macintosh, Granny Smith, Pink Lady. Different apples have different textures, flavors and sweetness, choosing a variety makes it more interesting. Some will break down and others will remain more firm. If it isn’t sweet enough add a little maple syrup or honey.
- 6 cups apples, peeled if desired, cored and cut into chunks
- 1 tablespoon water
- 1 stick cinnamon
- ¾ cup raspberries, fresh or frozen
- Place apples, cinnamon stick and water in a heavy saucepan and stir over medium-high heat until the water is bubbling.
- Reduce heat to low and cover. Cook, stirring often until the apples have cooked down but still have some texture, 15 to 20 minutes.
- Add raspberries and stir.
- Remove from heat and allow to sit for 3 minutes.
- Serve warm