Homemade chunky applesauce – another yummy Fall comfort food.  I often set it up to cook while I’m making dinner, then hope that I have leftovers.  I serve it as a side for chicken, pork or french toast and, of course, for a healthy snack or dessert.

It’s difficult to give exact measurements for applesauce because the amount of sugar really depends on the sweetness of the apples you are using.  The few other ingredients – cinnamon, vanilla and butter – are all to your taste.  If you’ve added a bit too much sugar, simply squeeze a bit of lemon juice in to balance it out.

As for the apples to use, I buy a mix or use whatever I have on hand.  Pictured here are empire and gala. After cooking, you can leave the apples chunky or puree them as much as you like.

Oh, one more thing.  I don’t bother to peel the apples.  The skin as good fiber and I like to save the extra step.  You can’t get a recipe much easier than this.