This is Stella. My apple tree. Ok, I get that not everyone names their trees but Stella deserves a name. She has been here for a very long time. Stella is the biggest apple tree I have ever seen. With a trunk of over 9 feet around, she just might be over 100 years old assuming that she was planted when the house was built. Showing signs of her age, some of her largest branches have been dying off. I have been keeping a watchful eye.
Stella surprised me this year. She produced a bumper crop of beautiful, healthy apples. I don’t spray my trees so the apples can get pretty wormy by the time they hit the ground. But this year, not a worm to be found. Just healthy, tasty apples. Lots of healthy, tasty apples. Stella is one heck of a productive senior citizen.
In honor of her huge harvest this year I bring you Stella’s Apple Sauce. Believe me, there will be more apple recipes to come. I have to keep up with the old gal! This will freeze well so take advantage of the season and make extra! I also use this in many of my cookies and cakes..recipes to come.
Stella’s Apple Sauce
6 Apples (cored but not peeled)
1 t. Cinnamon
1/4 – 1/2 C. Agave
pinch Salt (optional)
Core and quarter apples. Place in food processor with 1/4 C agave. Process to applesauce consistency. Add more agave to taste.
{ 16 comments… read them below or add one }
Wow! That applesauce looks so good it makes me want to go out and buy apples. But then I’d have to have a food processor too. Oh well. I can just drool all over my keyboard.
Mmmmm, looks yummy. Do we have to use agave. I haven’t been able to find it yet. But I have honey. Will honey work with this recipe?
I would think honey would be just fine. Add to taste.
Susan
If you have a blender that could work!
Oh, I want a tree like Stella now! Definitely going to make this a breakfast treat on the weekend.
When Mother Nature offers up a gift, like worm-free organic apples, the best response (as you have) is to receive it joyfully and USE it, ! Your Rawmazing website isBEAUTIFUL, easy to navigate and well-written. It is fun to both read your articles and look at the photos of foods in season–and the results of them as healthy, delicious dishes! I look forward to seeing more of what can be done with raw foods in each season.
Just discovered your website today and love everything found including all the awesome recipes you graciously shared.
Wish I knew you were in Boulder as we could have had a gathering honoring your presence.
I just thought I’d mention that agave is cooked, and that apples are already sooo sweet that it’s really silly to add sugar in any form. In my opinion, going raw is about going back to nature. Honor Stella and her amazing fruit and don’t add a refined sugar to her. If you want to spice up the flavor, why not add a drizzle of raw coconut juice, or half a blended kiwi or a couple of dates, or raisins or currants or even goji berries?
PS: Your photographs are beautiful.
You can find agave that is not cooked. Xagave is an excellent brand. And honestly, I made the recipe this way because that is how I like it.
I just made this. It reminds me of my grandma’s applesauce with 1/10th the work.
Do you think I can freeze this? It is so good I just stopped and grabbed a bunch of apples before the local apple orchard closed for the season and I wanted to make a big batch and freeze some. What do you think?
Any suggestion for substituting agave syrup? I’m fructose intolerant… so both agave and honey are a big no no for me….
Use what ever sweetener you like to use.
Thankyou for introducing us to Stella. I always think of that play now what’s the name. STELLAAAA.
This looks great, can’t wait to make it for myself and by 7-month old daughter. By the way, it is not odd to name your trees. I have a Mr. Maple, Lady Willow, and Piney and I love them all! Keep up the good work.