It’s apple season, guys. Picking apples has been a fall tradition for me and my family since I can remember, and it is always accompanied by standard apple dishes: apple crisp, apple pie, and, of course, apple sauce. The nice thing about applesauce is that if you make too much, you can easily freeze it to save it for later. It’s a great way to use up the extra apples you have when you inevitably pick 100 times more than anyone could ever need.



(makes as much as you want!)


  • Apples (as many as you want)
  • Cinnamon
  • Water
  • Sugar (optional)
  • Lemon juice (optional)


1) Peel and core apples, and cut them into small chunks – this is most easily done with an apple corer, but you can also just use a knife. Peeling is optional, but I’ve made applesauce without peeling before and prefer it with less/no peel.

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2) Put the apples into a large pot, and add enough water to nearly cover them. Cover and simmer for 15 minutes on medium high heat.


3) Add cinnamon to taste (I used approximately 3 teaspoons), as well as sugar or lemon juice, if desired. I did not use these ingredients, but you may want sugar if you have particularly tart apples, or lemon juice if you have particularly sweet apples.


4) Mash the apples down using a potato masher or other large utensil, then cover and simmer for another 15 minutes.


5) Mash the apples down again if the sauce is too chunky for your preference, remove from heat, and eat!


Tastes great by itself, on oatmeal, in cereal, with granola, or…you know, however else you normally eat applesauce.  This isn’t exactly a novel dish, but it is super easy to make!

Vegan Apple Cake


Last weekend my Big Brothers Big Sisters little sister and I caught the tail end of apple picking season and now I have 15lbs of apples.  So, here is the first of probably several apple recipes.  I adapted the recipe from this one, and added pears in addition to apples. I now probably have 14.5lbs of apples so only 29 more cakes to go!


(makes one 9in cake)


  • 1.5 apples
  • 1.5 pears
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup olive oil
  • 1/4 cup water
  • 2 tsp vanilla extract
  • 1 Tbsp apple cider vinegar



1) Preheat oven to 350 degrees.

2) Lightly grease a 9in round pan, line with parchment paper, and grease again.  These second and third steps may be unnecessary buuuut I didn’t wanna take any chances of it sticking in the pan.

3) Whisk together wet and dry ingredients in separate bowls, then combine.  Batter will be thick but don’t worry, the juice from the fruit results in a super moist cake.

4) Cut one pear and one apple into small chunks, fold into the batter.


5) Thinly slice the remaining 1/2 apple and 1/2 pear, and arrange in a circular pattern on the bottom of the pan.  I was quite proud of my design:


6) Spoon the batter/fruit mixture on top of the sliced apples and pears, use your hands to spread it evenly throughout the pan.


7) Bake for 40-45 minutes, rotating the pan about 20 minutes in.

8) Allow to cool until the pan doesn’t burn your fingers when you touch it (roughly 15 minutes), then run a knife around the edge, carefully flip the cake onto a plate, and remove the parchment paper.



9) Serve warm…or eat cold for breafast…or do what you want, it’s your life.

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