So you went on your yearly apple-picking outing with the family, and you’re already plotting out how to use that overflowing bag of apples: a crisp here, a crumble there, and plenty of apples for snacking in between.
But why not add homemade applesauce to the party? Our recipe, which we designed with kid chefs in mind, takes you from apples to sauce in less than an hour. And unlike many apple treats, you don’t even have to bother peeling (or coring) the apples, which can also be dangerous for kids.
Forgoing the peeling step doesn’t just cut down on prep time—it also means bolder apple flavor and naturally pink applesauce. That’s because the skin is full of flavor and aroma compounds, as well as pigments. Another a-peel-ing benefit? Less food waste—just crank the cooked apples through a food mill and discard the spent peels and seeds.
