An applesauce WITH peels!!? By using your blender, you can whip up this easy, fresh applesauce in no time.
Never hassle with the tedious task of removing all those peels again!
And peels have some extra nutrition and fiber, so it’s like a double win!
I have always loved making my own applesauce…but it was such a time consuming adventure removing ALL THOSE PEELS so I found myself avoiding the pleasure of homemade sauce in the fall!
Let me introduce you to the easiest applesauce ever: no peeling, AND the fiber of the peel is blended right in. Thanks to my trusty BlendTec ,the steamed and cooked peels blend right in!
The texture is creamy…nothing like anything I have ever purchased in the store, which is almost watery….you won’t believe the difference! It tastes sinful and creamy, and is much thicker than your typical variety NOT using peels. Incidentally, adding a pat of butter or ghee on top of this warm is pretty incredible!
So just once, try it! You will love it! Or you can always use some of your apples to make this gluten free apple tart!
Using organic apples
Did you know? Apples are on EWG’s Dirty Dozen List for the top 12 produce items with the highest levels of residual pesticides and chemicals.
So whenever possible, try to use organic, or find a farmer or neighbor who does not use chemicals on their trees!
That way you can be more confident that there are no nasty chemicals on your peels before you blend them!
Instant pot applesauce with peels? Crockpot applesauce with peels?
Rather than steaming, you can use your Instant pot to cook your apples, or let them simmer slowly in your crockpot and perfume your house with heady aroma!
- CROCKPOT: Simply throw your slices in the slow cooker, add 2-4 tablespoons water, and then cook on low for 4 hours or so! Continue with recipe!
- INSTANT POT: I like my applesauce thicker, so I prefer to set my slices in a bowl on a trivet in my Instant Pot. This keeps added water out of the recipe. If you choose to throw the slices in the insert directly, add 2/3 cup water as well. Bring to high pressure for 7 minutes. Quick release, continue with recipe.
No peel applesauce success tip:
I live in Oregon, so apple varieties are plentiful via all the farmers in the area. There are SO many different tastes out there, and all of them will lend a different flavor to the end result.
Usually I recommend a mixture to include at least some sweet-tart and some sweet for the right flavor balance.
BUT….I state this since some might be tempted to use apples past their prime and on their way out. Don’t be tempted to do this!
Yucky tasting apples = yucky tasting applesauce!
How do I can my applesauce?
Canning may sound intimidating, but it is really quite simple.
- In a large dutch oven or canning pot, heat water to a boil. Place all mason jars, rings, and NEW lids in the hot water to sterilize for 10 minutes. May also use warm freshly washed jars instead and bypass this step.
- Using canning tongs, remove the clean jars and lids onto a towel lines counter.
- To keep the edges of the jar clean, use a canning funnel to fill the jars, just to the bottom of the funnel. About to the bottom of the mason jar threads.
- Make sure rim is clean and free from applesauce. Place sealing lid and ring, screwing on lightly.
- Place the filled jars into the hot water. Let heat for 20 minutes.
- Remove jars to towel. Let cool.
- Double check the lids to see if the sealed (press down on middle of lid, there should no movement, if it depresses, the seal failed). If sealed, rings can be removed and stored elsewhere!
- Lasts at least a year this way.
Why should I eat applesauce with peels anyways? Apple peel nutritional benefits:
Did you know, that apples WITH peels have DOUBLE the nutrients as peeled apples? Crazy!
It also contains good level of antioxidants, and a nice dose of fiber!
The fiber in the peel actually SLOWS down the absorption of the natural sugars in the apples, thereby reducing the glycemic load!
So yeah….including the peels saves you a ton of time AND it’s loads better for you!
That’s a win-win in my book!
Storing your homemade applesauce
Whatever we don’t eat fresh, I preserve in jar!!
Here is handy tutorial on how to easily can your applesauce using a hot water bath and mason jars.
It’s worth noting, when cool, the applesauce firms up a bit as it contains the pectin in peels…which is a natural thickener. Simply warm gently to soften, or add some liquid if desired.
Different ways to use homemade applesauce WITH peels:
- Applesauce is on of my favorite egg substitutes for egg free baking! Lots of my egg free baked goods use this trusty stand by. You could try these double chocolate oat muffins, or my favorite teff pancake recipe for starts!
- This gluten free applesauce cake looks amazing!
- Applesauce with no sweetener makes a great Whole30 sweetener for sauces! I love in this Instant Pot chicken adobo!
- Warm it gently with a pat of grass-fed butter, some granola, and a bit of granola for an ‘instant’ apple crisp!
Applesauce WITH Peels Recipe:
If try this, please leave a comment and a rating below!! I love to hear how recipes go for you!
Easy No-Peel Creamy Applesauce
Making applesauce WITH the peels is so easy in your blender! Creamy and delicious and SO much easier!
- 6 medium organic apples (remember, this is the only ingredient, so use good/flavorful ones!
- 1 teaspoon cinnamon optional
- additional fruit for applesauce combos like mango, strawberry, pear, or plum. If your apples were not too sweet, you could add a small amount of sweetener or fresh apple cider if necessary...I prefer liquid stevia or palm sugar, but almost never need this. If they were lacking in tart, add some lemon juice to brighten the flavor!
Thoroughly wash your apples to remove any residues.
Slice with an apple slicer or a knife, removing the core and seeds.
Steam the apples on your stove for about 20 minutes. I use a steamer basket for this. The apples should look wilted and soft. Alternately, place the apples in a Pyrex casserole dish with a lid and place in the microwave, covered. Cook for about 10 minutes.
Place all the apples and their juices into a high powered blender, like a Blendtec. The apples should not go above the liquid lines, or the mixture will overflow. Add in your cinnamon. Close the lid, and puree on high for about a minute
If you have a less powerful blender, or are using a food processor, this may take several minutes to get the creamy texture and to completely pulverize the peels.
Taste and add sweetener if necessary, to taste.