Happy first week of Fall! I’m here with the perfect recipe to make the transition from Summer to Fall. I combined the last plums of the season with apples, for a delicious twist on applesauce. The plums give the applesauce a beautiful pink color, and they pair wonderfully with sweet/tart apples. The flavors of the apples and plums are made even better by cooking them with maple syrup and cinnamon.
Homemade applesauce is not only delicious but also super easy. Just simmer the fruit on the stove, stir it occasionally, and mash it up once it’s soft. You can choose how smooth or chunky you want it, and you can steal bites while it’s still warm – sooo good! An added bonus: your house will smell amazing while this is bubbling away on the stove. Once you try homemade applesauce you’ll never want the store bought stuff again.
Don’t have any plums? Try my Chunky Cinnamon Applesauce.
- 4 apples partially peeled (see note)
- 3 red or black plums skins left on
- 2 tablespoons pure maple syrup
- 1/3 cup water
- 1-2 cinnamon sticks
- Chop the apples and plums into 1-inch pieces, discarding the pits and cores. Place the fruit, maple syrup, water, and cinnamon sticks in a medium sized saucepan.
- Cover the pot and simmer over medium-low heat for 20 minutes, stirring occasionally. Remove the lid and simmer for an additional 20 minutes, stirring occasionally. If necessary, add a couple more tablespoons of water during the cook time.
- For a chunkier applesauce, mash with a potato masher or wooden spoon. If you'd like it smoother, puree it in a blender or food processor.
Recipe NotesI like to leave some skin on the apples for texture. I peel about half of it off and leave the other half on.