Cornbread. Stuffing. This is not an “either… or…” scenario. This is the tag team of your dreams. Light, crumbly, and subtly sweet cornbread from scratch PLUS the finest of all Thanksgiving sides. This Cornbread Stuffing Recipe is proof that you can have it all.

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Cornbread stuffing will win over even staunch stuffing skeptics.

I know many who think stuffing is just ho-hum, and I see you. Until I started making stuffing from scratch, I used to feel this way too. If you don’t care for stuffing, it’s because you haven’t found the right recipe yet. Moist, flavorful homemade stuffing—like today’s cornbread stuffing and my wildly delicious Chestnut Stuffing—are game-changers.

• The beauty of stuffing is that it’s bread—and everyone loves bread. However! This also makes stuffing a little one-note. Sausage adds texture and lots of flavor, making this Southern cornbread stuffing hearty and satisfying, like classic Sausage Stuffing and Stuffing Muffins.
• Savory herbs bring the classic Thanksgiving flavors home, while apples and cranberries add texture, dimension, and a bit of sweetness.
• This cornbread stuffing pairs perfectly with turkey, but is equally as delectable on its own. I once paired ours with a bowl of rich Crockpot Butternut Squash Soup, and it was one of our favorite fall dinners to date.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cornmeal. The base of our easy, from-scratch cornbread. I recommend a medium grind to give the stuffing a little texture. (Yes, we love Jalapeño Cornbread and Mexican Cornbread, but we don’t want those flavors in our stuffing!)
• Eggs. You put eggs in dressing to keep the stuffing moist and ensure the cornbread holds together when folded with the other ingredients.
• Sweet Italian Chicken Sausage. I love the extra pop of flavor that Italian chicken (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
• Onion + Celery. The perfect veggies to add to our cornbread stuffing. They give it complexity and depth.
• Dried Cranberries. A chewy and sweet element that adds color, a fun holiday vibe, and an additional dimension.
• Apple. I like a tart Granny Smith, but any firm apple will do.
• Herbs. While I strongly recommend fresh sage and thyme for the best flavor, if you can’t find them, you can swap them for rubbed sage and dried thyme. Use 1/3 of the amount called for in the recipe. The parsley flakes can also be swapped for 2 tablespoons of finely chopped flat-leaf fresh parsley.

How to Make Cornbread Stuffing

Start the Cornbread. Melt the butter, then let it come to room temperature.

Mix the Wet Ingredients. I use milk and vinegar for a shortcut buttermilk.

Finish the Batter. Whisk together the dry ingredients. Fold in the wet ingredients.

Bake. Bake the cornbread for 16 to 20 minutes at 425 degrees F.

Cube and Toast. This dries the cornbread so it can absorb the flavorful stuffing liquid.

Prep the Mix-Ins. Saute the sausage mixture.

Mix the Sausage and Wet Ingredients. Now we’re ready for the cornbread.

Add the Cornbread. Fold gently.

Finish. Transfer the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 degrees F. ENJOY!

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Cornbread Stuffing

This savory cornbread stuffing with sausage, apple, and herbs will steal the show at your Thanksgiving. It's easy to make ahead too!

Course Side Dish

Cuisine American

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 372kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cornbread:

• 6 tablespoons unsalted butter
• 1 cup nonfat milk at room temperature
• 1 tablespoons white vinegar or lemon juice
• 1 cup yellow cornmeal (I use medium grind)
• 1 cup white whole wheat flour or all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup honey
• 2 large eggs at room temperature

For the Stuffing:

• 2 ½ cups reduced sodium chicken broth
• 2 large eggs
• 1 pound sweet Italian sausage I use chicken or turkey sausage
• 2 tablespoons unsalted butter
• 1 medium yellow onion finely chopped
• 4 stalks celery cut in small dice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 garlic cloves minced (about 1 tablespoon)
• 1 Granny smith apple peeled and 1/4- to 1/2-inch diced
• ½ cup dried cranberries
• 2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley

Instructions

• Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
• In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
• In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
  
• Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
  
• Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
  
• Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
• In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
• Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
• Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
  
• Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
• To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
  
• Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.
  

Video

Notes

• TO STORE: Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
• TO FREEZE: Freeze leftovers in an airtight container or zip-top bag for up to 3 months. Let it thaw in the refrigerator before reheating.
• TO REHEAT: Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.
• FOR A CRISPY TOP:To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.
• TO KEEP IT MOIST: If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.

Nutrition

Serving: 1(of 8) | Calories: 372kcal | Carbohydrates: 40g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 122mg | Potassium: 296mg | Fiber: 4g | Sugar: 16g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg

More Hearty Holiday Sides

Casseroles

Sweet Potato Casserole With Pecans

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Side Dishes

Garlic Mashed Potatoes Recipe

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Side Dishes

Homemade Scalloped Potatoes

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In search of a hands-off, easy side dish? Time to outsource the work to your pressure cooker and give these rich and creamy Instant Pot Mashed Potatoes a try! They’re simple, delicious, and made in one pot.

The perfect mashed potatoes for holidays—or any day!

Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy Instant Pot mashed potatoes are the stuff of legends.

What makes them such a favorite? Behold!

• Keep Your Oven Free for Other Dishes. While I’m a huge fan of Cheesy Scalloped Potatoes and Oven Roasted Potatoes, sometimes your oven just isn’t an option (like when you’ve already got a Roast Turkey in it).
• The Instant Pot Makes Them Easy. Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot, I actually prefer the Instant Pot version. The prep is far more simple, the potatoes cook more quickly, and the resulting texture is superior.
• Versatile Serving Options. Just like my classic Mashed Potatoes Recipe, these Instant Pot mashed potatoes can pair with any of your favorite proteins, from Honey Garlic Pork Chops to Stuffed Chicken Breast to Air Fryer Salmon.

How to Make Mashed Potatoes in an Instant Pot

Cut the Potatoes. This recipe was written for potato chunks that are 1 inch in size. It’s important that your potatoes are all cut this size so that they cook as intended. (For the smoothest texture, you should peel your potatoes for Instant Pot mashed potatoes, but if you want flecks of texture, you can leave the peels on.)

Pressure Cook the Potatoes. Pressure cook for 8 minutes on HIGH pressure to steam potatoes in the Instant Pot. Release the pressure.

Drain the Pot. Return the cooked potatoes to it.

Add the Remaining Ingredients. We’re almost there!

Mash the Potatoes. Don’t overwork them! The main reason mashed potatoes turn sticky and glue-like is from being overworked. As soon as you reach your desired consistency, stop mixing. ENJOY!

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Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are perfect for a crowd! With herbs, Greek yogurt, and Parmesan, they're creamy and full of flavor.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 161kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 ½ teaspoons kosher salt divided
• 2 ½ pounds Yukon gold potatoes peeled and cut into 1-inch chunks
• 1 cup Greek yogurt at room temperature
• 2 tablespoons unsalted butter at room temperature
• ½ teaspoon ground black pepper
• 3 tablespoons fresh chives finely chopped
• ½ tablespoon fresh thyme chopped
• ¼ cup Parmesan cheese freshly grated (plus additional to taste)

Instructions

• Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves.
• Insert the steamer basket and place the potatoes in the basket. Cover and cook on high pressure for 8 minutes. Quick release the pressure valve.
  
• Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Immediately place the potatoes back in the Instant Pot.
  
• Add the Greek yogurt, butter, pepper, chives, thyme, and remaining 1/2 teaspoon salt.
  
• With an electric hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust seasoning as desired.
  
• Transfer to a serving bowl and sprinkle with Parmesan. Serve warm.
  

Video

Notes

• TIP: If the potatoes are thicker than you would like at any point, stir in milk 1 tablespoon at a time until your desired consistency is reached.
• TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly.
• TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.
• TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
• TO FREEZE: I do not recommend freezing this mashed potato recipe since the texture of the potatoes can become mealy once thawed.
• TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
• TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed above.

Nutrition

Serving: 1(of 8) | Calories: 161kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Fiber: 3g | Sugar: 2g

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Instant Pot Mac and Cheese

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Instant Pot Brown Rice

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Instant Pot Sweet Potatoes

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Why have one slice of pumpkin bread, when you can have two (or three)?! Made with no sugar, Greek yogurt, and whole grains, this Healthy Pumpkin Bread recipe is moist, delicious, and under 200 calories per slice.

A lightened up version of a classic fall treat!

Yes, it’s healthy, but this pumpkin bread recipe is still rich, tender, and supremely spiced with all of your favorite cozy fall spices!

This healthy pumpkin bread has become a tradition for Ben and me every fall. I know you will love it too!

• These slices of pumpkin bliss also happen to be good for you thanks to simple, wholesome ingredients, low-fat swaps, and zero refined sugar.
• Like the Healthy Banana Bread with Chocolate Chips it’s adapted from, this low-calorie pumpkin bread is also super moist thanks to Greek yogurt and the natural moisture of the pumpkin itself.
• Better yet? This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now.

How to Make Healthy Pumpkin Bread

Mix the Wet Ingredients. Beat together the wet ingredients, including the pumpkin.

Add the Dry Ingredients. Stir in the baking soda and spices. Add the flour and any mix-ins. (Don’t overmix! Mix too much and the gluten over-activates, which means you get less rise and lose some of the soft, fluffy texture.)

Bake. Pour the batter into a loaf pan. Bake the pumpkin bread for 30 minutes at 325 degrees F. Tent the pan with aluminum foil, then bake for another 25 to 35 minutes. (For best results, use an instant-read thermometer and look for an internal temperature of 190 degrees F.)

Cool and Serve. Let the bread cool! While breads are cooling, they’re actually still baking on the inside from the residual heat. If you cut into them too soon, you halt this process, which will affect the crumb. Be patient—it’s worth the wait. ENJOY!

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Healthy Pumpkin Bread

This moist healthy pumpkin bread recipe is made with Greek yogurt, white whole wheat flour, and no sugar. An easy one-bowl recipe!

Course Breakfast, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices (1 8×4-inch loaf)

Calories 161kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons canola oil or melted and cooled coconut oil
• ½ cup honey
• 1 large egg at room temperature
• ⅓ cup plain non-fat Greek yogurt* at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups pumpkin puree not pumpkin pie filling
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg
• ¼ teaspoon ground cloves or allspice
• ¼ teaspoon kosher salt
• 1 ½ cups white whole wheat flour**

Instructions

• Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
• In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
  
• Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
  
• Spread the batter into the prepared loaf pan.
  
• Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Video

Notes

• *You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
• **For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
• TO STORE: Store pumpkin bread in an airtight storage container at room temperature for up to 3 days or in the refrigerator for 5 days. 
• TO FREEZE: This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread in plastic wrap before freezing. I also like to wrap and freeze individual slices for quick breakfasts.

Nutrition

Serving: 1slice (of 10) | Calories: 161kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Potassium: 122mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5744IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

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This Gluten Free Apple Crisp features a nutty pecan crunch, warm spike of cinnamon, and cozy apple filling. The crumb topping is made with oats and almond flour (nutty and delicious!) for a gluten-free version that’s every bit as delicious as traditional apple crisp.

You’ll never guess this apple crisp is gluten free!

Inspired by my Blackberry Crisp, this gluten free apple crisp uses no flour, instead opting for rolled oats and ground almond flour to create a perfect, rich streusel topping with a pleasing crunch. It’s just as satisfying and scrumptious as any classic recipe!

• Like my Peach Crisp and Strawberry Crisp recipes, no one can resist how the sweet fruit filling and crisp topping together. The dreamy combination of apples, oats, and cinnamon elicits feelings of nostalgia, coziness, and warmth.
• While I love my Fresh Apple Cake and apple pie made with Whole Wheat Pie Crust and Homemade Apple Pie Filling, they takes quite a while to make. Similarly, this Apple Turnover is fantastic, but it requires a bit more prep work. This gluten free apple crisp is comparably fast and easy, and I bet you have the ingredients in your kitchen right now!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Gluten Free Rolled Oats. A star in texture, nutrition, AND the key to keeping this crisp truly GF. Make sure your oats are processed in a certified gluten free facility if you are preparing this for someone with celiac, as there can be cross contamination.
• Almond Flour. I ADORE this ingredient! It’s made of finely ground almonds only and gives the crisp (and really anything you make with it) an unbelievably rich flavor. (This Gluten Free Carrot Cake is another one of my favorite desserts that takes advantage of it. You can also use it for any of these almond flour recipes.)
• Pecans. In addition to the oats, pecans add scrumptious crunch and nuttiness to the topping. (Pecan lovers, don’t miss my Pumpkin Pecan Cobbler.)
• Apples. I recommend using Granny Smith, Macintosh, Honeycrisp, Pink Lady, or a combination of these varieties. While you don’t have to peel the apples for apple crisp, I prefer to. I find the apples’ peels detract from the crisp’s balance of texture.
• Maple Syrup. Naturally sweetens the filling and adds a scrumptious, cozy flavor. Honey would also work fabulously here.
• Bourbon. Because I couldn’t resist, and because the subtle warm vanilla notes in bourbon make it an excellent addition.  You could use rum instead. If you prefer to make your apple crisp without alcohol, you can swap it for water.
• Lemon Juice. For a touch of brightness.
• Cinnamon. It’s made to go with apple crisp!
• Toppings. Ice cream, frozen yogurt, or Greek yogurt. You can’t go wrong!

How to Make Gluten Free Apple Crisp

Stir the Dry Ingredients Together. This is the start of our topping.

Stir in the Butter. Make sure the mixture is evenly moistened.

Prepare the Filling. Stir together the apple slices with the other filling ingredients.

Fill the Baking Dish. Transfer the apple filling mixture to a baking dish. Scatter the oat mixture over the top.

Bake the Crisp. Bake gluten free apple crisp at 350 degrees F for 45 to 55 minutes. If your topping is baking faster than your filling (aka it’s getting too brown), go ahead and tent the baking dish with foil. This will protect the topping while allowing the apples underneath to bake a little longer. ENJOY!

Recipe Variations

• Vegan Apple Crisp. For a vegan, dairy-free apple crisp, check out my Vegan Apple Crisp recipe.
• Gluten Free Apple Crisp for a Crowd. To scale up this recipe for 8 or more people, I recommend following the same recipe by using 1.5 times the ingredients and baking it in a 9”x13” pan.
• Gluten Free Apple Crisp for Two or for One. If you desire to make this recipe in a smaller quantity, I recommend cutting down the ingredients to one-third or even one-fourth of those listed in the recipe. Then, portion it into individual ramekins for baking (make sure your ramekin is oven safe).

What to Serve With Gluten Free Apple Crisp

• Ice Cream. You can’t beat a bowl of apple crisp with ice cream! Try my Oat Milk Ice Cream, Whiskey Ice Cream, or your favorite kind.
• More Apple Desserts. Create a delightful spread of apple desserts. My Baked Apple Slices and Apple Oatmeal Cookies would be delicious.
• Apple Drinks. For a fun and festive apple experience, serve this crisp with Apple Cider, an Apple Cider Cocktail, or an Apple Cider Mimosa.

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Gluten Free Apple Crisp

This easy gluten free apple crisp recipe uses almond flour and oats to create an irresistible, buttery topping. The coziest fall dessert!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings (1 9×9-inch pan)

Calories 549kcal

Author Erin Clarke / Well Plated

Ingredients

For the Topping:

• 1 cup old fashioned rolled oats
• ⅔ cup almond flour
• ⅔ cup brown sugar
• ⅔ cup pecan halves chopped
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter

For the Filling:

• 2 ½ pounds mixed apples such as Granny Smith, Macintosh, Honeycrisp, and Pink Lady, peeled, cored, and cut into 1/2-inch-thick wedges (about 6 medium apples)
• ¼ cup pure maple syrup or honey
• 2 tablespoons bourbon or rum or water
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon freshly squeezed lemon juice
• ½ tablespoon cornstarch
• Vanilla ice cream frozen yogurt, or Greek yogurt, for serving

Instructions

• Place a rack in the center of the oven and preheat the oven to 350°F. Lightly coat a 9×9-inch or similarly sized baking dish with non-stick spray.
• In a medium bowl, stir together the oats, almond flour, brown sugar, pecans, and salt.
  
• In a microwave-safe bowl in the microwave (or a saucepan on the stove), melt the butter. Pour over the top of the oat mixture. With a fork or rubber spatula, stir until the crumbs are evenly moistened.
  
• To a large mixing bowl, add the apples, maple syrup, bourbon, cinnamon, lemon juice, and cornstarch. With a big spoon, stir to combine.
  
• Scoop the apples and any liquid that has collected at the bottom of the bowl into the prepared baking dish into an even layer. It will be very full. Nudge the apple slices around a bit so that they lay fairly flat.
• With your hands, squeeze chunks of the crumb mixture together to create clumps of assorted sizes, and place them on top of the apples. Scatter any remaining crumb mixture over the top.
  
• Bake the crisp until the apples are tender (you may need to use a fork to peek down underneath that generous topping and check on the apples) and the crumb topping is crisp and deep golden brown, about 45 to 55 minutes. Check the crisp halfway through, then periodically during baking; if at any point, the topping browns more quickly than you would like, tent the pan with foil to protect the crust, then continue baking as directed. Serve warm with a big scoop of ice cream.

Video

Notes

• TO STORE: Refrigerate crisp in an airtight storage container for up to 4 days. 
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F. 
• TO FREEZE: Let the crisp cool completely. Tightly cover it or place it in an airtight freezer-safe storage container. Freeze the crisp for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO FREEZE UNBAKED: Tightly cover your apple crisp, and lay it flat in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.

Nutrition

Serving: 1(of 6) | Calories: 549kcal | Carbohydrates: 74g | Protein: 6g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 30mg | Potassium: 363mg | Fiber: 9g | Sugar: 53g | Vitamin A: 452IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg

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This creamy, cheesy Cauliflower Casserole with bacon gives the loaded baked potato treatment to cauliflower au gratin. It’s always a crowd-pleaser!

This cauliflower casserole is the best way to get your veggie fix!

People pleasing is not a good trait to have, unless you’re a creamy cauliflower casserole.

IN THAT CASE: If you’re looking for a single side dish to serve at your next holiday gathering or family dinner that pleases just about every taste preference and diet under the sun, look no further, friends.

• Tender, caramelized roasted cauliflower florets are hidden amongst indulgent, melting pockets of cream cheese, gruyere, and crispy bacon, a.k.a. you’ll question whether or not this dish actually contains vegetables (same goes for this Broccoli Bake).
• Healthy swaps, like Greek yogurt and reduced-fat cream cheese, cut calories without sacrificing flavor. Yes, this is a creamy cauliflower casserole without mayo or sour cream! As a bonus, it’s also naturally low-carb.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cauliflower. Unlike raw cauliflower (which is bland), roasted cauliflower (like in this Roasted Vegetable Salad, for example) is complex, caramelized, and rich. We want bite-sized florets here; if you’d have to cut it with a fork on your plate before eating it, it’s too big for this cauliflower casserole.
• Garlic Powder. All the garlic flavor without the fuss of actually chopping garlic.
• Ground Nutmeg. My nod to the traditional flavors in a classic cauliflower casserole au gratin recipe.
• Reduced-Fat Cream Cheese. Lends the ultimate creamy texture that ramps up the “loaded” factor of this dish.
• Greek Yogurt. My sneaky swap for mayo or sour cream that keeps this cauliflower casserole creamy. You may also make this cauliflower casserole with low-fat sour cream.
• Bacon. Turns this casserole into the stuff of dinner legend.
• Cheese. Gruyere and Parmesan are the perfect nutty combination here! (This Brussels Sprouts Casserole is another side dish crowned with this tasty cheese combo.) If you don’t have Gruyere, any similar melty, alpine-style cheese will work wonderfully.
• Chives. A beautiful addition of color and fresh flavor.

How to Make Cauliflower Casserole

Roast. Toss the cauliflower florets with the oil and spices, then roast until tender.

Cook and Crumble the Bacon. Here are more tips for Baked Bacon.

Make the Sauce. Mix together the cream cheese, yogurt, and shredded cheese. (Yes, it’s thick! It will melt and get smoother as it bakes.)

Finish. Remove the cauliflower from the oven, dollop with the cream cheese mixture, and sprinkle with the remaining cheeses. Bake the cauliflower casserole at 425 degrees F for 5 to 7 minutes until the cheese is melted and bubbly. Pop under the broiler to brown the top. Sprinkle with chives and additional bacon. ENJOY!

Recipe Variations

• Loaded “Baked Potato” Cauliflower Casserole. Swap the Gruyere for sharp cheddar and the nutmeg for cayenne.
• Fontina and Herb Cauliflower Bake. Swap the Gruyere for fontina, add 1/2 teaspoon dried thyme to the cauliflower prior to roasting, and top the final casserole with chopped, fresh parsley. Bacon optional…or not.
• Italian. Swap the Gruyere for shredded provolone or mozzarella, omit the nutmeg, and add 1 teaspoon dried Italian seasoning plus a pinch of red pepper flakes to the cauliflower prior to roasting.

Meal Prep Tips

Here’s how you can make this cheesy cauliflower casserole ahead.

• Roast the cauliflower 1 day in advance, then store in an airtight container in the refrigerator.
• Prepare the cream cheese mixture 1 day in advance and store in the refrigerator.
• When ready to cook, warm the cauliflower in a baking dish in a 350-degree F oven until hot.
• Let the cream cheese mixture come to room temperature.
• Increase the oven temperature to 425 degrees F, then dollop on the cream cheese mixture, top with cheese, and bake as directed.

What to Serve with Cauliflower Casserole

• Chicken. Baked Chicken Cutlets would be a perfect side with this cheesy cauliflower casserole.
• Pork. Crock Pot Pork Chops cook on your countertop while your oven is occupied with the cauliflower.
• Beef. These Air Fryer Steak Bites are another option that cooks outside your oven.
• More Sides. So many sides pair well with cauliflower casserole, from Sauteed Carrots to Roasted Garlic Potato Rolls.

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Cauliflower Casserole

This cheesy roasted cauliflower casserole with cream cheese and bacon is an easy, low-carb side dish perfect for holidays and gatherings!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 229kcal

Author Erin Clarke / Well Plated

Ingredients

• 2  medium heads of cauliflower cut into bite-size florets (about 3–4 pounds cauliflower, prior to being cut, or 5–6 cups florets)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 6 slices bacon
• 4 ounces reduced-fat cream cheese at room temperature
• ¼ cup nonfat plain Greek yogurt
• ⅔ cup freshly grated Gruyere or similar melty, nutty, alpine-style cheese, divided
• ¼ cup finely grated Parmesan cheese divided
• 3 tablespoons fresh chives chopped

Instructions

• Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9×13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
  
• Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
  
• Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
  
• Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
  
• Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
• In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in ⅓ cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
  
• Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining ⅓ cup of Gruyere and 2 tablespoons of Parmesan.
  
• Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
• Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

Video

Notes

• TO STORE: Leftovers may be stored in the refrigerator for up to 3 days.
• TO FREEZE: Baked cauliflower casserole may be kept frozen for up to 3 months. Defrost overnight in the fridge before warming.
• TO REHEAT: Warm the cauliflower casserole in an oven preheated to 350 degrees F until steaming and heated through.
• TO MAKE AHEAD: The cauliflower can be roasted 1 day in advance. Store in an airtight container in the refrigerator. The cream cheese mixture can be prepared 1 day in advance and stored in the refrigerator. When ready to cook, warm the cauliflower in the baking dish in a 350-degree F oven until hot. Let the cream cheese mixture come to room temperature. Increase the oven temperature to 425 degrees F, then dollop on the cream cheese and bake as directed.
• TO DOUBLE: This recipe is easy to scale! Feel free to double it (bake in two separate 9×13-inch pans) or halve it and bake in a 1 1/2-quart casserole or gratin dish.

Nutrition

Serving: 1of 8 | Calories: 229kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Potassium: 529mg | Fiber: 3g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 70mg | Calcium: 208mg | Iron: 1mg

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Give your fall baking list an upgrade with these scrumptious Pumpkin Oatmeal Cookies. They’re the right amount of sweet, perfectly chewy, and are made with healthy ingredients.

The coziest cookies you’ll ever eat!

If you’re the first in line for pumpkin spice lattes every fall (er, late summer) and always help yourself to a second slice of pumpkin pie on Thanksgiving, let me introduce you to a new way to work some pumpkin goodness into your life: pumpkin oatmeal cookies!

When you’re craving cozy pumpkin flavor, these cookies deliver:

• Pumpkin Spice. Need I Say More? My fall baking list always includes something with pumpkin and warm spices. While I’m a huge fan of Healthy Pumpkin Bread and Pumpkin Sheet Cake, there’s just something extra special about these delightful little cookies.
• The Perfect Texture. Chewy on the outside and tender and moist on the inside, they’ve got the ideal pumpkin cookie texture (just like these Pumpkin Snickerdoodles).
• The Maple Glaze is Next Level. While there are many who might turn down a regular oatmeal cookie (not these Healthy Oatmeal Cookies or my classic Oatmeal Cookies though), these pumpkin cookies with that heavenly maple glaze can’t be ignored.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• White Whole Wheat Flour. I opted to use white whole wheat flour for this recipe because it contains more nutrients than white flour.
• Pumpkin Puree. For delicious pumpkin flavor and a nutrition boost! Pumpkin is rich in vitamins and helps keep these as low calorie pumpkin oatmeal cookies. (If you want to use up your leftover pumpkin puree, try this Pumpkin Oatmeal.)
• Rolled Oats. Along with the pumpkin, oats are the co-star of these cookies. They give the cookies their texture. Packed with fiber, oats are also a healthy addition to these cookies.
• Pumpkin Pie Spice. The blend of spices we’ve all come to know and love in our pumpkin-flavored treats.
• Cinnamon. Because when it comes to pumpkin, you can never have enough cinnamon.
• Coconut Sugar. Although coconut sugar is a natural sweetener, it provides all the caramel-like goodness that these cookies need. You could also use light brown sugar if you prefer.
• Egg Yolk. Important for the perfect chewy texture.
• Maple Syrup. Another way to add natural sweetness to these cookies. Plus, it tastes incredible with pumpkin!
• Vanilla. Vanilla makes these cookies taste extra warm and cozy.
• Maple Glaze. An optional but highly recommended finishing touch.

How to Make Pumpkin Oatmeal Cookies

Melt the Coconut Oil. Preheat the oven.

Mix the Dry Ingredients. Whisk the dry ingredients together.

Mix the Wet Ingredients. Stir the sugar into the oil, then whisk in the remaining wet ingredients.

Prepare the Dough. Stir the wet ingredients into the dry.

Get Ready to Bake. Drop cookie dough balls onto a baking sheet.

Bake. Bake pumpkin oatmeal cookies at 350 degrees F for 11 to 12 minutes. Make the glaze.

Frost the Cookies. ENJOY!

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Pumpkin Oatmeal Cookies

These healthy pumpkin oatmeal cookies are soft and chewy, and they're made with maple syrup, coconut oil, and whole grains. So easy!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 cookies

Calories 185kcal

Author Erin Clarke / Well Plated

Ingredients

For the Pumpkin Oatmeal Cookies:

• ½ cup coconut oil
• 1 cup white whole wheat flour (plus 2 tablespoons)
• ¾ cup old-fashioned rolled oats
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup packed coconut sugar or substitute light brown sugar
• 1 large egg yolk at room temperature
• ½ cup pumpkin purée not pumpkin pie filling
• ⅓ cup pure maple syrup
• 1 teaspoon pure vanilla extract

For the Maple Glaze (optional):

• ½ cup powdered sugar sifted
• ½ to 1 tablespoon milk any kind of dairy or non-dairy milk you like or cream
• 1 tablespoon pure maple syrup
• ¼ teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a microwave-safe medium bowl, melt the coconut oil and set aside to cool.
• In a large bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  
• To the bowl with the coconut oil, add the coconut sugar, and stir until well combined. Once combined, whisk in the egg yolk. Add the pumpkin, maple syrup, and vanilla, and whisk until the mixture is well blended. It will be very thick.
  
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
  
• Stir and fold the batter by hand with a rubber spatula or spoon, just until combined and the flour disappears. The dough will be very thick and will seem dry, but keep stirring and folding and it will come together. Do not overmix.
  
• With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls. Roll into balls and place on the baking sheet, leaving about 1 1/2 inches between each. Lightly flatten the tops of the balls to help the cookies spread in the oven, but do not flatten them completely.
  
• Bake the cookies for 11 to 12 minutes, until very lightly browned on the edges, dry to the touch, and still appearing soft in the centers. Allow the cookies to cool 4 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
  
• While the cookies cool, make the glaze: In a medium bowl, whisk together the powdered sugar, 1/2 tablespoon milk, maple syrup, and vanilla until evenly combined. If the glaze is too thick to drizzle, add additional milk 1/2 teaspoon at a time until you reach your desired consistency.
• To frost: Transfer the cookies to a plate or clean sheet of parchment. Dip a fork into the glaze and drizzle it over the top of the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze sets, about 20 minutes. Enjoy!
  

Notes

• TO STORE: The cookies’ flavor is best on Day 2. Store leftovers in an airtight storage container lined with paper towels at room temperature for up to 1 week.
• TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cookie, without glaze | Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Potassium: 69mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1382IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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Items no household should be without: a functioning fire extinguisher; extra toilet paper; a bottle of bubbly. After all, no one wants to be caught in an emergency! We need an Apple Cider Mimosa, and we need it now.

This apple cider mimosa is unique in the best way, effervescent, and has nuanced, nostalgic flavor.

I love the way the champagne cuts the apple cider’s sweetness, and a cinnamon sugar rim makes it feel festive.

This apple cider champagne cocktail is part warm spices, part bubbly goodness, and 100% what I want to sip while sitting cozy by the fire.

It’s fancy without being fussy and incredibly easy to make (just like Limoncello Spritz made with homemade Limoncello).

While I love a party-ready bowl of Christmas Punch, Champagne Punch, or Mulled Wine, this cocktail is ideal for a small gathering or intimate night at home, which perfectly suits my holiday plans this year.

The recipe makes two cocktails as written (like this Kir Royale), but you can easily scale it up to serve a larger group (or if you want to have seconds).

Break out the bubbly, grab your champagne flutes, and let’s toast to this fabulous and delicious apple cider mimosa!

How to Make an Apple Cider Mimosa

The Ingredients

• Apple Cider. Apple cider goes well with alcohol and especially champagne and brandy (and bourbon in this Apple Cider Cocktail). Its signature flavor makes this the perfect easy fall cocktail. You could even use my homemade Apple Cider recipe!
• Champagne. The kind of champagne you use for mimosas is up to you. I recommend choosing something dry (look for “Brut” which is actually drier than even “dry” or “extra dry”) that you enjoy but save the top-shelf choices for drinking by themselves. Prosecco, cava, or another sparkling wine would also be great here (and in my Peach Bellini recipe).
• Brandy. In addition to apple cider and champagne, I added a bit of brandy to the recipe. It balances the apple cider’s light, juicy flavor and gives the cocktail the heft it needs to transition from mid-morning spritzer to evening cocktail sipper.

The Directions

1. Rim the glasses with sugar and cinnamon.
2. Pour brandy, apple cider, then champagne into each glass. Garnish as desired and ENJOY!

How to Serve Apple Cider Mimosas

While these mimosas are scrumptious on their own, a fun garnish or coated rim can take your cocktail game to the next level. Here are a few of my favorite ideas:

• Apple Slices. My favorite garnish option.
• Cinnamon + Sugar. A delicious, fun, and festive way to rim your glasses!
• Caramel. A caramel apple cider mimosa would be sweet and delicious for a dessert drink. Use caramel vodka in place of the brandy. For something extra sweet, drizzle in inside of the glasses with a little caramel.
• Cinnamon Sticks. Place a cinnamon stick in each glass for a flavorful garnish.

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Apple Cider Mimosa

Delicious, festive and refreshing apple cider mimosa will quickly become your signature drink! One of the best easy champagne cocktails.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 drinks

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

For the Apple Cider Mimosas:

• 2 ounces brandy or dark rum
• 4 ounces apple cider
• 8 ounces chilled champagne Prosecco, or other sparkling wine
• Optional: Apple slices for garnish

To Rim the Glasses:

• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon pumpkin pie spice is also tasty if you have it on hand
• Additional apple cider

Instructions

• Rim the glasses: In a shallow bowl, stir together the sugar and cinnamon. In a separate shallow bowl, pour a few tablespoons of apple cider. Wet the edges of the glasses in the apple cider, then tap the wet edges in the cinnamon and sugar mixture to rim.
• Pour 1 ounce of brandy or rum and 2 ounces apple cider in each glass. Top with 4 ounces champagne. Enjoy immediately, garnished with apple slices as desired.

Notes

• I recommend a dry sparkling wine for mimosas. Look for a bottle labeled “brut” (which is actually drier than “dry” or even “extra dry.” Cava, prosecco, champagne, or another sparkling wine of your choice all work well.

Nutrition

Serving: 1(of 2) | Calories: 172kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 157mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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Did you overbuy (or overpick) the apples and need a delicious and healthy way to use them up? Crockpot Applesauce is here to be your fall apple darling. This recipe is easy, naturally sweetened with honey (no sugar!), and it cooks completely hands-free.

Every year, my girlfriends and I go apple picking, an excursion which necessitates the purchase of what seems like a reasonable amount of apples in the moment…but turns out to be enough apples to run a small fruit stand.

I’m never upset about my haul, and I love plotting what to do with the apples that I don’t devour immediately (I’m looking at you, homemade Apple Cider).

Two years ago, this Slow Cooker Apple Butter and homemade baked Apple Chips were favorites.

I also never tire of my go-to Vegan Apple Crisp (the best healthy apple crisp ever, even if you aren’t vegan), which I also eat for breakfast if I want something instead of an Apple Smoothie, and there aren’t any Apple Carrot Muffins tucked away in the freezer.

What I am saying is: go ahead and overbuy the apples. I have lots of healthy apple recipes to help you use them up, including today’s crockpot applesauce and Instant Pot Applesauce!

This slow cooker applesauce recipe is ridiculously easy to make (you don’t even need to peel the apples!) By the time it’s done simmering for hours, your house will smell the epitome of warm and cozy. Don’t be surprised when your entire family starts flocking into the kitchen, wondering what on earth smells so good.

Homemade applesauce outshines anything you’ve ever eaten out of a store bought jar or cup. Whereas store bought applesauce is fairly thin and bland, this crockpot applesauce is pure apple intensity in the most scrumptious of ways.

Honestly, I might not ever go back to the cup after seeing just how easy and rewarding crockpot applesauce is to make.

In addition to enjoying this crockpot applesauce as a healthy snack, you can use it in many baking recipes that call for applesauce. These Applesauce Muffins and Applesauce Cake are going to be the first things I make with it. Serve it as a side with chicken or pork, with Potato Pancakes, or mix it into yogurt with a sprinkle of granola for a healthy breakfast.

How to Make Homemade Crockpot Applesauce

The Ingredients

• Apples. For this homemade applesauce recipe, I love using a mix of apples. Each apple adds its own unique flavor, giving your homemade applesauce a more complex final flavor. I also made the crockpot applesauce WITH the peels on, and loved how it turned out. More details on apple selection and peeling below.
• Honey. Honey and apples go together like applesauce and my spoon (the two are very well acquainted at this point.) In addition to the beauty of the pairing, I wanted to make my crockpot applesauce with no sugar (the refined white or brown sugar), so honey was a perfect option for this reason too. If you’re making crockpot applesauce for baby or prefer not to use any form of sugar substitutes or sweeteners for a different reason, you can always choose a sweet variety of apples and omit it entirely.
• Cinnamon Stick. My other applesauce essential. I prefer to use a stick over a half teaspoon of ground cinnamon here. The stick has a much richer flavor.
• Pumpkin Pie Spice. I snagged this idea from a homemade crockpot applesauce recipe I saw on Allrecipes and thought it was a fabulous shortcut. Instead of measuring out the individual spices pumpkin pie spice includes, like nutmeg, ginger, and cloves, I used pumpkin pie spice. With all the fall baking I have ahead of me, it was a worthy pantry addition.
• Lemon Peel (no lemon juice needed!). The stealth ingredient that brightens the applesauce. You won’t taste the lemon; rather the lemon helps to balance the honey and makes the sliced apples taste their most marvelous. I added a lemon peel, but you should make the crockpot applesauce with no lemon juice. The peel was plenty to brighten up the flavor, so you can save the rest of the lemon for another use.

The Recipe Steps

• Core and Dice Your Apples. Big chunks are fine! Just make sure they are all a fairly even size slice; about 1 1/2 inches is the sweet spot.
• Place Your Apples in the Crockpot. I used this 6-quart programmable slow cooker.

• Add the remaining ingredients. Stick with the lowest amount of honey. You can always add more and adjust later.
• Slow cook the applesauce on LOW for 6 hours or HIGH for 3 to 4 hours. (No need to simmer on the stove in a large pot here.) Your house is going to smell like a fall fairytale.
• Stir the applesauce a few times while it cooks. This will help you keep an eye on the texture. The apples (including their skin) will break down and turn into applesauce (you won’t even need to mash them with a potato masher). It’s a little piece of fall magic.

• Blend. Or don’t! If you prefer your slow cooker applesauce chunky, you can leave mixture as is, or blend it just a little bit. We like ours nice and smooth, so I pureed it with an immersion blender directly in the slow cooker. You can also use a food mill, which will give you total texture control and remove the peels too. If you use a regular blender or food processor, be sure to puree in small batches, and be very careful. Hot liquids splatter when blended.

The Best Apples for Homemade Applesauce

• While you can technically turn any apple into applesauce, some varieties are better than others.
• Look for apple varieties with a flavor that is both sweet and tart (this gives you a wonderful, complex flavor), and that have skin that breaks down fairly easily.
• McIntosh is an excellent choice, if you are only using one kind of apple; Honeycrisp, Fuji, Pink Lady, Gala, Rome, Cortland, and Jonagold are all great choices too—though I tend to selfishly save most of my Honeycrisps for snacking or salads versus cooking them because they are SO GOOD.
• The only apples I do NOT recommend for applesauce are Red Delicious or Golden Delicious. They don’t have as much flavor.
• If you use a tarter apple like Granny Smith, mix it with a sweeter apple (like Gala) to help balance the flavor.

To Peel or Not to Peel the Apples?

Whether you make your crockpot applesauce with peels or without is honestly up to you!

• If you make crockpot applesauce with peels, you’ll preserve the health benefits such as vitamins, fiber, and nutrients that the peels contain.
• The peels completely cook down and disappear once the applesauce is pureed.
• Peeling the apples does give you a lighter, more traditional color. If you make the applesauce with the peels, your applesauce will have a deeper, more golden hue. It’s pretty, just different than what you see at the store.
• If you do not plan to peel the apples, be sure to choose apples with skins that break down easily (like any of the recommended apples above), or if you use a mix of apples, to peel the apples that have tougher skins (like Granny Smith).

Ultimately, I decided to make my applesauce WITH the peels on.

I’m all for the extra nutrients, like loads of vitamin C.

Also, I love not having to peel apples!

As you can see in the photos, my peels-on applesauce was still nice and smooth. No trace of a peel at all.

4 Tips for Applesauce Success

• Size Matters. Be sure to cut the apples into evenly sized pieces, so that the applesauce cooks evenly. I recommend cutting your apples in to 1 1/2 inch chunks for this recipe. Compare the size of your apple pieces as you cut, and trim down any pieces that are too big.
• Don’t Overcook. Different slow cooker models and sizes can affect cooking time. When apples are overcooked, they will start to lose their flavor. In order to avoid overcooking your applesauce, I recommend checking it early and tasting it for doneness. You can test the apples by taking a bite of one or squeezing a couple between your fingers (careful, they will be hot!). If they feel squishy with no give, they’re done.
• Wait to Sweeten. It’s hard to know exactly how sweet your applesauce is going to be until after it’s finished cooking. Your unique blend of apples (which is part of what makes applesauce SO GOOD) will impact the final sweetness too. I suggest starting with the minimum recipe amount, cooking the applesauce, then adding additional honey to taste.
• Texture. Your texture will be more smooth and creamy if you choose to blend it longer. If you prefer a more chunky texture, I recommend blending for a shorter time period.

Recipe Variations

Try stirring any of these yummy additions into your applesauce at the end.

• Old Fashioned Applesauce. Stir 2 tablespoons unsalted butter into finished sauce.
• Cranberry Applesauce. Add 1 cup cranberries (fresh or frozen) to the slow cooker with the apples. Puree with the apples at the end (note: this is referring to whole cranberries NOT dried cranberries, like craisins).
• Extra Ginger Applesauce. Peel a 2-inch piece of fresh ginger and cut it into 3 pieces. Add to the slow cooker with apples. Remove prior to pureeing.
• Seasonal Desserts. Put a 1-2 scoops of vanilla ice cream in mason jars, and top with applesauce.

Storage Tips

• To Refrigerate: Once the applesauce has cooled, pour it into an airtight storage container and place in the refrigerator for up to 10 days.
• To Freeze: Let the applesauce cool completely in the refrigerator after cooking. Pour the applesauce into a freezer-safe container or bag, removing as much air as possible, and freeze for up to 3 months. It freezes well.
• Directions for Canning: First, fill sterilized pint or half-pint glass jars leaving 1/2 inch of space between the top of the applesauce and the rims of the jars. Use a small spoon to release any air bubbles that form. Then, wipe off the rims of the jars with a clean, damp towel. Secure the canning lids onto the jar. Place jars in boiling water for about 20 minutes to finish. Let the jars cool completely before storing. Canned applesauce can be stored at room temperature for up to 18 months.

Overnight Cooking

• If you want to make your crockpot applesauce overnight, I recommend using a programmable slow cooker that will automatically switch to “keep warm” after the cooking time has ended. This will significantly decrease the chances of the applesauce overcooking.
• Start your slow cooker right before you go to sleep, set it to LOW for 6 hours, and immediately go turn it off as soon as you wake up.

I hope you adore this crockpot applesauce! I’ve been eating it every single day since I made it and am eagerly awaiting this year’s apple picking date so I have an ironclad excuse to make it again.

If you try this recipe, please leave a comment. I adore hearing from you, and it keeps me excited and motivated too! Thank you ♥

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Crockpot Applesauce

This crockpot applesauce is made with the peels and naturally sweetened with honey (NO sugar!), so it's extra nutritious and super easy too!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 163kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 pounds apples roughly 8 larger apples or 12 smaller apples, depending on size (I like sweet-crisp apples: McIntosh, Jonagold, Gala, and Pinklady are all delicious. See blog post above for more suggestions.)
• ¼ cup honey plus additional to taste
• 1 cinnamon stick
• ½ teaspoon pumpkin pie spice*
• 1 small lemon divided

Instructions

• Core the apples and cut into 1 ½-inch chunks. Leave the peels on or peel the apples if you’d like a lighter-colored sauce or are using an apple with a firmer skin like Granny Smith (see blog post above for more details). Place the apples into a 6-quart or larger slow cooker.
• Add the honey, cinnamon stick, and pumpkin pie spice. With a vegetable peeler, peel off a small strip of lemon peel (be careful not to get too much of the white pith, which is bitter). Add the peel to the slow cooker. Save the rest of the lemon for another use.
• Cover the crock pot, and cook on LOW for 6 hours or on HIGH for 2 1/2 to 3 hours, until the apples completely break down. Stir the apples occasionally while the sauce cooks.
• Remove the cinnamon stick and lemon peel. Use an immersion blender to blend the sauce until smooth (or run the sauce through a food mill, which will remove some of the skins, or purée the applesauce in a blender in batches, being careful as hot liquids will splatter). Taste, and add additional honey if you’d like a sweeter sauce. Let cool, and enjoy!

Notes

• *No pumpkin pie spice? Swap it for 1/4 teaspoon nutmeg and a pinch each of ground ginger and ground cloves. OR use 2 cinnamon sticks instead.
• Don’t miss the blog post above for storage tips, more information about the best apples to use for applesauce (and why I cook this recipe with the peels on), as well as tasty flavor variations.

Nutrition

Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 250mg | Fiber: 6g | Sugar: 35g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg