Casey’s Kitchen: Easy Applesauce


When Ben was younger, he was a champion eater. He adored avocados. He happily crunched kale. He loved lettuce. You get the alliterative idea. At two, though, he’s gotten into a bit of a rut. He pretty much lives on oatmeal, yogurt with jam, peanut butter sandwiches, and hummus rolls. His go-to snacks are blueberries, string cheese, and peppers. While these are all reasonably healthy, I need to introduce more variety, especially when it comes to fruits and vegetables.

Maybe this is crazy, but I thought a good way to achieve this culinary goal might be to go back to his baby food days. We did baby-led weaning to introduce foods, but I also made a fair amount of purees. I found this was a great way to explore new flavors. He gobbled his curried carrots and cinnamon sweet potatoes. I don’t have a ton of time these days, though, so my purees need to be easy. And nothing is as easy as my no-peel applesauce.

I use five or six apples. Wash them but don’t peel. Fill a pot about three-quarters full with water and get it started on the stove. Twist off the apple stems and cut them in half horizontally. I use a melon baller to remove the seeds.

Throw all your apple halves into the pot. Reduce to a simmer and leave them, uncovered, for thirty to forty minutes.

They will look a little brown and bloated when they are ready.

Stick the apples in a food processor and mix to suit your preference. These really don’t need any sweetener, but I threw in two over ripe bananas that I was tired of looking at. You might also like to add cinnamon, nutmeg, or pumpkin pie spice.

That’s it! The two-year-old declared his applesauce “delicious” and “a special treat.”

Don’t forget that the August Envelope is now available!

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