Here are the obligatory food blogger fall apple picking photos! We drove out to Bluemont, VA the weekend before last and picked a bunch of apples. So many, in fact, that I still have a huge amount sitting in my kitchen, even though I've already made apple muffins, apple cookies and apple mush (recipe below; it's tastier than it sounds, I promise).
We ended up getting 20 pounds of apples; I was feeling ambitious that day, I guess. The first thing I made? Apple mush. I can't think of a fancier/more appetizing name for it although I guess apple confit might work. But we're utilitarian here—this stuff is apple mush. And what is it?
Well, apple mush is kind of halfway between apple sauce and apple pie filling. It's a sweet, soft, mush of apples, and it's super versatile too. I ate mine on top of yogurt for breakfast, but it's just as good with ice cream, with oatmeal, or heated up alone and then squirted with a bit of whipped cream. Apple mush is also great for dipping graham crackers or cookies into (or crumbling them on). It's also the easiest thing of all time to make, providing you have a crock pot.
makes about 3 heaping cups of apple mush
total hands on time: 2 minutes
total time: 2-4 hours
What you'll need:
10 apples, cored and sliced
1/4 cup raw sugar (or try honey!)
cinnamon to your taste (a few tsps, at least)
What you'll do:
1. Place ingredients in a crockpot and cook on low for 4 hours or high for 2 hours. When it's done, you should have a sweet, soft, caramelized mess of apples.
You can peel the apples if you want something a bit more like applesauce, or cut them into different sizes. Use as many apples as you'd like, as long as you vary the amount of sugar and cinnamon used; you can also try other spices. Cardamom (which I never seem to have in my cabinet) would be delicious, as would a bit of vanilla. Nuts would also add something to the mixture; you could add them halfway or stir in at the end for a bit of crunch. Apple mush keeps in the refigerator for about a week.