Roasted Applesauce

I began making my applesauce by roasting the apples over a year ago, and now would never make it any other way. Roasting the apples intensifies their flavor, giving you just a whole lot more delicious “appleness”. I generally make roasted applesauce weekly, and we keep a bowl of it in our refrigerator to use throughout the week. My husband adds it to his morning oatmeal, while I love a big scoop of it on my Greek yogurt, or to simply snack on it all on it’s own. It is great to use in any baked good recipes as well, and has a much more intense flavor than the wishy washy canned applesauce you buy in the grocery store. What is great about this recipe is that all you need to do is quarter the apples, cut out the cores and place them on a baking sheet. The skin will float right off once they are cooked and you can simply mash the pulp with a fork. I love my applesauce very chunky, so I generally barely mash my apples, but feel free to put the apples in a food processor if you like your applesauce smooth.

• Apples are are a good food source of vitamin C which is important for supporting a healthy immune system, forming collagen and enhancing iron absorption and rich in healthy carbohydrates needed for energy.
• Honey, a natural sweetener is the only added sweetener.