I loved my little French grandmother’s "apple delight"—she always thought regular applesauce was too smooth and never contained enough cinnamon. She liked Macintosh apples—and if she were alive now I’m sure she would also enjoy Gala, Pink Lady, or Envy. We made this recipe several times recently while on vaction with some family-of-choice. I hope you enjoy it as much as we do. This recipe is for one person. Multiply it by the number of persons who will eat the Apple Delight. By leaving the skins on and adding a few raisins, no other added sugar is required.
00 the Chef

  • 2 fresh apples, wash, quarter, core, and slice in ¼-inch slices
  • 2 Tbsp water
  • 1 Tbsp dried raisins
  • ¼-½ tsp ground cinnamon to taste (I like Saigon or Ceylon)
  • ⅛ tsp sea salt


Place all ingredients into medium-sized saucepan and bring to a boil.

Turn heat to medium-low and allow to cook slowly. Turn over gently once in a while.

When apple slices, including the skins, are very soft and have cooked down to about half of original volume, Apple Delight is ready to serve.


Pour hot slices into a serving bowl and place on the table.

Serve as a side dish with omelets; as a topping for dried or cooked cereals; on peanut-butter toast; on pancakes, waffles, crêpes, or French toast. Use your imagination.

Apple Delight may be served cold, as well. It stores in the refrigerator for several days. To rewarm, place in a saucepan with 1 Tbsp water and heat through.