Categories: Dessert
Ingredients
- Zest and juice of 2 large oranges
- Zest and juice of 1 lemon
- 3 pounds Granny Smith apples (6 to 8 apples)
- 3 pounds sweet red apples, such as Macoun (6 to 8 apples)
- 1/2 cup light brown sugar, lightly packed
- 4 tablespoons (1/2 stick) unsalted butter
- 2 teaspoons ground cinnamon
- 12 ounces fresh raspberries (2 packages)
- Vanilla ice cream, such as Haagen-Dazs, for serving
- Orange zest, for serving
Directions
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Preheat the oven to 350 degrees F.
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Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
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Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.