Puttering around the kitchen the other morning, waiting for the kettle to signal my tea water was ready, I noticed our fruit bowl brimming with apples. Too many, it seemed, to be eaten out of hand before they’d start to go soft. Knowing the kids would be up soon, and with the question of what to eat for breakfast looming, I figured a quick applesauce might be just the thing to make the most of those apples and deal with hungry school children at the same time.
I pulled out the apple slicer, the kids’ favorite tool, second only to the tiny blow torch we occasionally use to caramelize something or other (Who doesn’t love a blow torch?). With the aid of the slicer, which turns a whole apple into perfect wedges in one fell swoop, I had my ingredients piled into a trusty pot within a couple of minutes: apples (peels and all), maple syrup, cinnamon, and the contents of a lone juice box I fished out of the back of the pantry. I set the pot to simmer and headed upstairs to rouse the kids.
By the time we were ready for breakfast, the apples were tender enough to mash into a warm, hearty sauce which we topped with generous spoonfuls of Greek yogurt. Sending my kids off to school with their bellies full of something nourishing and homemade, felt like a loving way to start the day. Plus, we had plenty of leftovers for an afternoon snack; the day’s first small victory.
RUSTIC BREAKFAST APPLESAUCE
The peels in the sauce give it some fiber and are part of what makes it healthy. However, if you are feeding a very little one, or prefer a smoother sauce, you can run this through a food mill or a sieve to eliminate the peels. Once the apple sauce has cooled completely, spoon it into individual tupperware containers, say 2- or 3-ounces, and store in the fridge for grab-and-go or lunchbox snacks. It’s a more economical and earth-friendly answer to the individually packed applesauces at the supermarket.
- 8 apples, Granny Smith, pink lady or other favorite
- 1 6-ounce apple juice box (2/3 cup)
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- Plain low-fat or non-fat yogurt
Use an apple slicer to cut the apples into wedges and remove the cores. If you don’t have an apple slicer, use a paring knife to core and cut the apples into 1-inch wedges.
Put the apples, apple juice, maple syrup and cinnamon into a medium pot with a lid. Set the pot over high heat, give everything a good stir, and cook until the liquid comes to a boil. Turn the heat down until the liquid simmers and put the lid on the pot. After 15 minutes, stir the apples again and continue to simmer until the very tender, about 30 minutes. Mash with big fork or potato masher. For a smoother consistency, puree in a food processor.
Serve warm with plain yogurt.