Cinnamon-Vanilla Spiced Applesauce with Raspberries & Mint
Course: Dessert, Snack
Cuisine: American
Keyword: Dairy Free, Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4
Author: slicedicedish
Sweet apples simmered with cinnamon, vanilla, and a touch of brown sugar, finished with fresh raspberries and mint. A simple gluten-free and dairy-free dessert that's delicious warm or chilled.
Print Recipe
- 2 large sweet apples such as Honeycrisp or Fuji, peeled, cored, and cut into ¾-inch slices
- 1 tablespoon packed light brown sugar
- ¼ cup unsweetened apple juice
- 1 teaspoon fresh lemon juice
- ½ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- ¼ cup fresh raspberries
- 1 tablespoon finely chopped fresh mint plus small leaves for garnish
In a medium, heavy-bottomed saucepan, combine the apples, brown sugar, and apple juice. Bring to a gentle boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for approximately 8 minutes, stirring occasionally, until the apples begin to soften.
Uncover and stir in the lemon juice and cinnamon. Continue cooking for another 4–5 minutes, stirring occasionally, until the apples are very soft and the liquid has reduced slightly.
Remove from the heat. Use a potato masher or fork to mash the apples to your desired consistency. For smoother applesauce, carefully blend using an immersion blender or food processor, following the appliance's hot-food safety instructions.
Stir in the vanilla extract and allow the applesauce to cool for 2–3 minutes.
Gently fold in half the raspberries and the chopped mint, leaving some raspberry pieces intact for texture and color.
Divide between two dessert bowls. Top with the remaining raspberries and garnish with small mint leaves. Serve warm or refrigerate until chilled.
EASY — A Little Less Work
Prepare the apples up to 24 hours ahead by peeling, coring, and slicing them. Toss with the recipe's lemon juice, cover tightly, and refrigerate until you're ready to cook. You'll have everything ready to go when it's time to make dessert; simply omit the later lemon juice addition.
EASIER — Save More Time
Choose thin-skinned apples such as Fuji or Gala and skip the peeling entirely. Core and chop the apples into smaller pieces so the skins soften more readily, checking for tenderness before mashing. For a smoother consistency, blend the finished applesauce thoroughly before adding the raspberries and mint.
EASIEST — Maximum Convenience
Skip cooking fresh apples and start with 2 cups of prepared unsweetened applesauce instead. Warm it in a saucepan with the brown sugar, cinnamon, and lemon juice for 3–4 minutes, then remove from the heat and stir in the vanilla. Finish with fresh raspberries and mint for a homemade touch with almost no preparation.