+[fall in a bowl]+

From a favorite chef on the east coast, here is the beloved caramelized applesauce recipe I wrote of (and put on our fall bucket list by the girls request) a couple weeks back.  What makes it fabulous is the lemon zest.  Smart!  You gotta try this.

Try it on top of oatmeal like Savannah or ice cream like Peyton.  I eat it on almond flour apple pancakes to take them right over the top.  Also, try it atop grilled pork chops - outstanding.

Will keep for 2 weeks in frig and makes a darling hostess gift when packaged in a mason jar with cinnamon sticks tied on.

6 medium granny smith apples
1 cup sugar (yes, you can try with maple syrup or agave as well but know it doesn't caramelize the same)
2 cinnamon sticks
2 Tbs unsalted butter
1 tsp vanilla extract
zest of 1 lemon (2 Tbs.)
juice of 1 lemon

peel and core apples then cut them into chunks.  place apples in a saucepan and add remaining ingredients.  the sugar will dissolve when heated.

over med-high heat bring to boil.  the apples will fall apart and it will begin to look like a thick soup.  cook down over high heat about 30-40 minutes.  do not stir until the water has evaporated and the sugar turns to a brown film, caramelizing at the bottom of the pan.  caramelization is your sign to lower the heat to med-low.  now stir and turn over the apples a few times to make a new crust.

each time the bottom caramelizes, stir the sauce.  continue to break up the apples as well.

the sauce is done when the apples are cooked and it is a deep caramel color.

i leave the cinnamon stick in (but don't eat it) for a cozy presentation.

its fall in a bowl, or jar.  you'll love it!

oh, and this makes about 4 servings.  I usually double it.  and then wish I had tripled it.