Roasted Raspberry Applesauce
Sunnyside Cook
A rose-hued dessert of roasted apples and raspberries than delivers big on flavors
Ingredients
- 1 navel orange
- 1/2 lemon
- 3 tart apples about 1 pound, such as Granny Smith
- 3 sweet apples about 1 pound, such as Cortland or Macintosh
- 1 tablespoon butter
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 6-ounce package fresh raspberries (12 berries held back for garnish)
Instructions
- Preheat oven to 350 degrees.
- Zest and juice the orange and half lemon into a medium size oven-proof saucepan.
- Peel and core apples. Cut apples into quarters and drop into saucepan, tossing with citrus juices.
- Add butter, brown sugar, and cinnamon to saucepan. Bring mixture to a boil on the stove over medium high heat.
- Add raspberries (except those reserved for garnish) to apple mixture and stir well.
- Cover dish and place in oven.
- Bake for 60 to 75 minutes.
- Remove from oven and carefully remove lid. Using a wire whisk, crush and stir apple pieces into a sauce.
- Allow to cool for about 30 minutes before serving. Top with vanilla ice cream and some fresh raspberries for a lovely dessert.
Notes
This dish can be served warm or cold.
The applesauce can be made up to 5 days in advance. Cover and refrigerate.
Delicious with breakfast foods like oatmeal, pancakes, or yogurt. Sings a happy song with peanut butter, too. Adapted from Ina Garten in Cooking for Jeffrey
The applesauce can be made up to 5 days in advance. Cover and refrigerate.
Delicious with breakfast foods like oatmeal, pancakes, or yogurt. Sings a happy song with peanut butter, too. Adapted from Ina Garten in Cooking for Jeffrey