Extra Thick Applesauce

Applesauce!

Who’s up for a quick-and-easy applesauce recipe to serve with your favorite meals? Whether you’re serving it sweet or savoury – this applesauce recipe is sure to put a little skip in your step and bring energy to your day. Read our short and sweet (no pun intended) post, then try the recipe for yourself.

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Our Homemade Applesauce!

We love our fruit – and applesauce is no exception. This extra thick applesauce can be used to top a bowl of yogurt, a plate of sweet potato latkes, a stack of Grain-Free Waffles, or even a slice of roasted pork. We use the skin of the apples to keep all the nutritional benefits from the skin – but also to make sure we get a stunning vibrant color! Feel free to use any type of apple you’d like – choose something seasonal and local for the strongest flavor.

Comment your favorite way to use applesause, or snap a picture of your applesauce-based recipe and post it in our Facebook Group. We always love to see what you’re cooking in your kitchens.

Extra Thick Applesauce

Chef Dawn Ludwig

This is the simplest and most delicious applesauce you’ll ever make. We used our freshly picked apples, but any variety of your favorite apple will work. Leaving the peel on the apples gives this sauce a hearty, creamy texture that’s totally unlike watery applesauce you’d buy in a store. This recipe is so thick and rich, it’ll leave you wondering why anyone ever peels apples before turning them into applesauce! It’s such a missed opportunity, not only for the many nutrients in the peel, but also for the festive color! Plus it’s ready in minutes. So without further ado, here’s the only applesauce recipe you’ll ever need.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Dessert, Side Dish

Cuisine American

Servings 4 servings

Equipment

Immersion Blender

Ingredients

7 small to medium sized apples (about 1 ¾ pounds), core and stems removed
½ cup water

Instructions

Cup apples in half. Place in a pot with water and bring to a boil. Once boiling, reduce heat to medium-low and simmer 10-15 minutes, until soft.
Place apples with skins and excess liquid into a ball canning jar. Use immersion blender to blend until smooth and creamy.

Notes

Tip!

I like to use a mellon baller to take the seeds out of the apple. It is effective for getting just the seeds without removing much of the precious apple!

Nutrition (Per Serving)

Fat: 0.5g

Carbohydrates: 44g

Protein: 1g

Calories: 166

Keyword Dips and Sauces, Phase 1

Applesauce!

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Our Homemade Applesauce!