This stuff is good, and holy wow, it’s not loaded up with refined sugar and other nastiness. When I first saw “olive oil” on the list of ingredients for the recipe I used as a base, I was a bit taken aback; however, you won’t even notice the taste of the olive oil, other than a deeper, richer overall flavor, and your heart will thank you. This tastes like apple pie without the crust!
8 medium apples – I used Ida Reds
1-2 Tbsp. honey, depending upon how sweet you want it.
1 Tbsp. olive oil
1 Tbsp. dark brown sugar
1 tsp ground cinnamon
1 tsp ground ginger (or grate some fresh and double or triple it – I loves me some ginger)
1/4 tsp ground nutmeg (I used about 10-12 grates off fresh)
I left the peels on, because they’re so healthy and a great source of fiber. You can take them off if you like a smoother, peel-free applesauce. Mind ended up more like a chutney, because I didn’t mash them much.
- Preheat oven to 400 degrees F.
- Optionally peel then core and dice apples into one-inch or smaller chunks. If your chunks are approximately the same size, they will cook more evenly.
- Lump those suckers into a large mixing bowl. Drizzle the honey, olive oil, brown sugar and, if you feel you must, a dash of Kosher salt over the apples. Mix everything up with a big spoon or your hands to make sure all of the apple pieces are well-coated.
- Spread the apples out in an even layer on a sturdy baking sheet.
- Roast for 15 to 20 minutes, stirring a bit midway through, until the apples are golden brown and soft, but not little bunches of mush.
- Remove from the apples from the oven and eat as is or smash up a bit to your preferred level of chunkiness. Serve immediately for apple-pie results, or chill and let the flavors marry for most excellent flavors the next day and beyond. Keeps brilliantly in the fridge.
Makes 6 to 8 servings.