Quick and Easy Applesauce

By Emily Carver, Arizona State University Nutrition Student 

Maybe it’s just me, but sometimes thinking about making something I normally buy at the grocery store seems daunting. Making applesauce seemed daunting. Prior to making it, I thought there were several tedious steps and it would be too time-consuming and laborious to do myself.

Despite those thoughts, I thought I’d give it a try. There are a lot of different ways one can make applesauce: peeled, unpeeled, with the core, without a core, varying types of apples; not to mention all the different spices!

 

For this recipe, however, I kept it simple and delicious: un-peeled gala apples with cinnamon. Leaving the skins on is definitely a personal preference, but one to consider the next time you make applesauce, because of the added nutrients they give.

 

Applesauce with skins on will give you twice the amount of fiber with each serving, compared to when you use apples without the skins. Fiber does wonders for our digestive system and helps keep everything flowing (something I know we all want). The skins also contain a lot of the vitamins like A, which help our skin and eyes stay healthy; and C which helps our bones, skin, and blood vessels stay in good shape.

 

When you think about the skins, it’s really a win-win situation. The health benefits are higher, and leaving them on saves you a lot of time in the kitchen when prepping your applesauce. If you’re still not sold on the idea because you don’t want to taste them, blend them in a food processor. Your sauce will have a nice and smooth texture, and no one will know they were even there!

 

Easy Homemade Applesauce

 

Prep time
10 minutes
Cook time
3-4 hours
Yields
8 servings

 

9 Apples, chopped (preferably a sweeter apple like Gala or Honey Crisp)

2 tsp cinnamon

1/3-1/2 C water (more or less depending on desired thickness)

Splash of lemon juice

 

Wash and chop nine apples and dump in a slow cooker. Add cinnamon, water, and lemon juice, and stir to combine. Turn on high for 3-4 hours. Once cooked completely, mash with a masher, or blend in a food processor until desired texture. Store in fridge in sealed container for up to five days. Serve warm or cold.

 

For more easy recipes to make at home visit Fill Your Plate!

 

 

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