Anyone who’s spent time with Isaiah knows that he’s obsessed with apples. He eats them whole…core and all.
Actually, remember this article that came out recently? It was no surprise to us, because Isaiah had already figured it out.
Add Isaiah’s love for all things ‘apple’ to Samuel’s current stage in baby food, and I figured it was about time for me to make my own applesauce. That, plus, we’re single handidly keeping the squeezable applesauce company in business. So the savings would be nice.
I’d been seeing a lot of “crock pot applesauce” recipes floating around, so I decided to give it a whirl. Believe it or not, I actually flew blind on this one–so I wasn’t quite sure how it would turn out (the only thing I looked up was how long to cook the apples).
I knew a few things going in: a)I wanted to use the peels (because I’m lazy AND that’s where most of the fiber comes from) and b) I wanted little no sugar. So with those two things in mind, I got to work.
And guess what? It turned out AMAZING.
Here’s what I did:
Start with 10 washed apples (and of course, you can double the recipe). Chop them up into 1 inch (ish) pieces, peel and all. Throw them in the crock pot with 1 cup of water, 3 tbsp of lemon juice, 2 tsp cinnamon, and 2 tbsp REAL maple syrup.
Then cook on low for 4 hours.
After 4 hours, mash the apples with a potato masher until you reach your desired consistency. Note: you can also pour into a food processor if you really want to grind up the peels as much as possible. Personally, I like the chunkier texture.
I also think the word “chunky” should be removed from the English language. Just sayin’.
That’s it. It’s really that simple. You can serve it cold, or warm. And it would be SO GOOD over vanilla bean ice cream.
Or…buy these re-usable squeeze containers and take it with you as a snack.
It’s official. I’m never buying applesauce again.