From Tree to Table

Posted by Brittany Barbato on October 13th, 2015

On Tuesday morning we got the call: a local grower was generously looking to donate fresh apples she recently gleaned from Winesap trees in her neighborhood.

apples for PCK
Within 48 hours – thanks to quick, efficient coordination by our Food Acquisition, Warehouse and Transportation teams – the apples went from a tree in Montgomery County to the cutting boards in our Philabundance Community Kitchen (PCK).

PCK using donated apples

Our students learned how to make homemade applesauce and, once complete, offered the fall-favorite snack to children living in the shelter where our kitchen is based.

PCK Chef Steve
Today, our PCK students and staff are excited to share their special recipe with you! Try using it as a healthy dessert or a substitute for fat (i.e. oil, butter) when baking cakes, muffins and other baked goods.

Philabundance Community Kitchen’s Homemade Applesauce
(serves 8; no sugar added!)

3lbs apples
1 teaspoon cinnamon
1 pinch nutmeg
1 1⁄2 cups water
2 thin lemon slices
1⁄4 teaspoon salt


  1. Peel and core apples; cut apples into approximately 1 inch cubes.
  2. Add all ingredients to a pot; turn the heat on high and bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have significantly softened.
  3. Stir frequently, making sure the apples are not sticking to the bottom of the pot; if necessary, add more water. Remove lemon slices.
  4. Mash with a potato masher or large fork; serve warm or at room temperature.
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