Applesauce With Lavender

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“I got the inspiration for this recipe from Rita L. (and stole the idea from except my version is much, much less expensive.) Use fresh or dried lavender.”
4 cups

Ingredients Nutrition

  • 1 12 lbs apples, cored, seeded (your choice to peel)
  • 1 -2 tablespoon dried lavender, crushed to release flavor (read *NOTE)
  • 12 vanilla bean, sliced down the side to release flavor
  • 14 cup orange juice or 14 cup lemon juice or 14 cup apple juice
  • 1 teaspoon orange zest or 1 teaspoon lemon zest
  • 2 tablespoons honey (or 1/4 cup raw sugar)
  • 1 tablespoon butter


  1. *NOTE: Begin by using 1 tablespoon lavender then add more if needed once applesauce is cooked. Another option is to use 1/2-1 teaspoon fresh lavender flowers.
  2. STOVE TOP DIRECTIONS: Cut apples into 2" chunks. Combine all ingredients in a pan and bring to boil. Reduce heat, cover pan and simmer until apples are softened, about 40 minutes. Remove vanilla bean pod.
  3. CROCK POT DIRECTIONS: Cut apples into 2" chunks. Combine all ingredients in crock pot. Cover pot, and cook apple mixture on LOW for 3-4 hours or until apples are soft enough to puree. Remove vanilla bean pod.
  4. Using potato masher or immersion blender puree mixture to desired consistency.
  5. Taste and adjust seasoning if necessary. Serve warm or chilled.
  6. Freezes well.

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