I’ve made this recipe a number of times. It really is applesauce, and growing up in the midwest, that was certainly something I made as a kid as well. It’s simple and homey – but also a great alternative in the fall & winter to my normal berries over yogurt with home made granola for breakfast. Plus it’s a handy way to use up apples, or an innocent substitute (if you add some cinnamon) for apple pie.
I don’t know how it’s particularly French, other than Dorie occasionally talks about having a simple sweet or fruit for dessert. But in any event, that’s what I made this particular version for. At it’s simplest, it’s apples with a bit of sugar, and maybe some vanilla.
I don’t have a food mill (handy anyway), so I just go with the peeling and coring of the apples. I do have an apple peeler/corer, but I usually don’t bother with taking it out unless I’m making chutney or apple butter.
I used honeycrisp apples for this, and it turned out that I only needed the Tablespoon of brown sugar for mine.
The apples get cooked over time. In my case, I probably ended somewhere between Dorie’s first version and second. Since I was serving mine for dessert, and not using it for a filling, I didn’t want to cook the apples down too much. I can certainly see that the extra time would be good, but not for me this time.
I did flavor mine with just vanilla in this version. As noted, I’ve also spiced with Vietnamese cinnamon. I even want to add cardamom and orange zest along with the vanilla to take on the character of an apple butter I sometimes make – I think it would be great with yogurt. This evening, however, I stuck with a simple ending to our meal, and topped the apples with a dollop of marscapone. Delish.
I will certainly make this again (maybe today!). I do however understand how some others may wonder at this recipe – my only guess is that we’re supposed to be learning that French home cooking can go from something as simple as this to any of the multi-step/multi-day recipes we’ve tried. You can see how others handled these apples here.
dulceshome 
Your applesauce looks delicious:) I loved what the vanilla did for the sauce. I will be making this again – it was a favorite. Have a great weekend:)
I only used the vanilla and a tablespoon of brown sugar in mine, too! The flavor was wonderful and I really enjoyed the hint of vanilla. Yours looks delectable!
I’ll have to try this with Honeycrisp, as I used a mix of Fuji and Gala.
Did you say cardamon and orange zest… wow I think I will have to add those next time.
I loved the vanilla in this. I add cinnamon and cardamom to my usual recipe. Love cardamom! I will have to eat some of the applesauce with my yogurt tomorrow morning. Yum!
Oh, I like your add in ideas. Those would be quite a treat.
I like that Dorie throws some fundamentals at us. In my life I’ve cooked up quite a few fancy meals, but she’s also teaching me some basics which I never knew before. It’s a great learning experience.
That mascarpone addition is genius 🙂 I actually make home made yogurt often and while we add fruit, I am not sure why on earth I never considered adding applesauce. We will on the next batch. Yes, this was a basic one, but since I had never made it before- once again Dorie’s back to basics type recipe ended up a revelation~
Your applesauce looks delicious but you had me at honeycrsip and mascarpone! Thank you for your kind condolences in the loss of my friend, Candy.
I’m all for an easy recipe this time of year…especially one that can double as dessert! It sounds marvelous with mascarpone!
I like the look of your chunkier applesauce – I may try that next time. This was my first time making the recipe (I had kind of glossed over it) but it won’t be my last! I can see why you have made this many times – it is simple and delicious!
Sounds like you really enjoyed making this “humble” version of homemade apple compote – it is a wonderful recipe indeed and I am convinved that if you use really good apples with a lot of character, the compote needs nothing else than a bit of sugar and a vanilla bean added – lovey idea though to enjoy it with with creamy mascarpone! Although a day late we still loved this compote too…
Have a great Sunday!i
I am sure I will be making this again, soon, to savor it with marscapone or cream or ice cream and chocolate sauce!
Yum. Mascarpone sounds like an excellent topping for the apple sauce. Glad I wasn’t the only one who was wondering what was French about this recipe!
I like your ideas for spicing the applesauce – cardamom and apple is one of my favourite combinations.