This weekend, The Mans and I took a trip just east of the city to go apple picking! We packed the car, beat the holiday traffic, and arrived at Pingle’s Farm in no time. There were of course plenty of families and excited kids running around, but we were happy to see that the rows upon rows of apple trees were pretty quiet. It was such a beautiful day to roam through the orchard, sampling different varieties of local apples, and placing our favourites in the bag.
With the 20lb bag of gorgeous apples we brought home, I figured I would whip up some apple sauce! Using the last of this seasons potted rosemary, I made this sweet yet savoury seasonal treat.
Rosemary Apple Sauce
▪ 4-5 large apples of any variety (I used Crispin)
▪ 1/2 cup maple syrup
▪ 1 tbs coconut oil
▪ 1/4 cup water
▪ 3-4 sprigs fresh rosemary, chopped
▪ 1 tsp cinnamon
▪ 1/2 tsp nutmeg
▪ pinch of sea salt
Step 1: Peel and cork apples. Chop apples into cubes about the size of your thumbnail.
Step 2: Heat up coconut oil in a saucepan on the stove over medium heat. Toss apples until coated in melted coconut oil and let simmer for about 5 mins.
Step 3: Add all other ingredients until mixture begins to bubble, then reduce heat to low stirring periodically. Cook apples for about 20 mins on low.
Step 4: Remove from heat and mash the apples with a potato masher until it’s mushy. Serve warm or cold, or over a scoop of dairy-free ice cream!