- Cut the apples in half and remove the seeds and core. Do not peel.
- Slice the cored apple halves into three or four thick slices and cut each slice into thirds.
- Place all apples in a slow cooker set to low for eight hours. Alternatively, put the apples in a Dutch oven and leave in a 200 degree F (93 degree C) oven overnight.
- Run the apples through a food mill to remove the peels and improve consistency. Serve warm or refridgerate until ready to serve.
This applesauce keeps for a week in the refrigerator. Stir into oatmeal, spread on buttered toast, serve alongside pork, or dig in with a spoon for a healthy, all natural back-to-basics snack. Avoid red delivious apples, they lack texture and taste. Fill recycled jars with this fall treat and give to friends and family.