Is there anything quite as delicious on a cool, fall day than a warm bowl of freshly made applesauce? Apples, cinnamon, and nutmeg are the perfect way to invite fall into our lives.
Then again, I love, love, love fall so I think anything would be the perfect invitation for the season.
Last year I showed you a different way to make homemade applesauce.
But what I am going to show you today is so much easier.
As a bonus, it is also easier to digest.
Start with your whole, organic apples and let’s do this. p.s. If you grab apples during late summer/early fall at the local farmer’s market, they are likely to be much less expensive than those bought at the grocery store. Also, if they are “overly ripe,” a lot of times you can grab them for $1.00 or less per pound.
How to Make Slow-Cooked Applesauce
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There can’t quite possibly be any easier way of doing this. It’s really a process that requires very little and yet yields so much.
When you do it this way, it’s much easier to digest (sans skin). Do make note that if you have no problems with digestion, then keep the skins on, especially if you enjoy “chunky” applesauce. Personally, when my digestive system is on point, I love applesauce with skins on. Gives it more texture and also fiber (which is what we ultimately want to be able to include more of.)
Applesauce is versatile, delicious and perfect for fall…..or all year round. In fact, if you just make this applesauce plainPaleo Birthday Cake, you can use it in this recipe. No, it doesn’t get much better than that!
And by the way, if you have extra apples, you must consider my Mini Layered Apple Pie recipe. It is so good, and I can promise you that no one will even know it’s “Paleo.”