2 Ingredient Cinnamon Applesauce

October 3, 2013

By Coach Maria – Salus Nutritionist & Food Expert

The cold weather signifies a change in cooking and baking in this household.

The crockpot becomes my most used appliance in the kitchen when temperatures drop.

I tend to cook more comfort foods that bring warmth to the core.

If you have kiddos, apples are a common fruit in the home and applesauce is usually found in the pantry.  The bad part about apples and kids, however, is that if there’s a bruise, a soft spot or even a mere brown spot anywhere on that apple, they tend to avoid them.

This recipe is a perfect solution for those apples – bruised and spotted apples are welcomed!

If you’re not a fan of chunky applesauce, you can simply dump the cooked concoction into a food processor and blend to your liking.

This makes a great side dish to any meal or as a stand-alone dessert, and an incredible post-workout recovery when added to some mashed sweet potato.

Any variety of apples will do.  Most kiddos like the sweeter variety like Honeycrisp, Fuji or Macintosh.  You can even have different varieties for each batch!

It’s easy enough to have your little ones help!



Preheat over to 350 degrees.
Peel apples and slice into wedges (an apple slicer or even a peeler-corer-slicer works great!).
Place apples on a rimmed baking sheet.
If you want a really moist applesauce, cover with foil.
Bake for 1 hour.
At this point, you can either puree to desired texture in a food processor, or use a potato masher and mash up into thick chunks.

*You can make this in your crockpot if you want a no-fuss method, but the roasted method yields a better, more robust flavor!
*Try using other fruit like pears also!

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