Apple sauce (puree) and baked apple skins
So many of my cake and dessert recipes feature apple puree. It cuts down on the fat and sugar content, adds fibre and nutrients, and keeps cakes moist. I love it. I make big batches in the autumn and freeze in little portions. So if you have access to plenty of apples from anyone take advantage and stock up whilst you can! Alternatively it can be bought from health food shops, or as baby food.
For the purposes of these recipes I used 15 apples, which gave me approx. 1k of apple sauce. However this can be scaled up or down depending on how many you have.
The only other ingredients were
- approx. a mug of cold water—for the sauce
- Splash of lemon juice—for both (optional)
- 1/4 tsp cinnamon—for the skins
NB you can also make the apple puree with the skins on. It will be thicker and heavier, but is much quicker to prepare and keeps a lot more fibre & packed in. The choice is yours.
- Have a large saucepan & a mixing bowl ready. Turn the oven to 120 / 100 fan and line a large baking tray with parchment.
- Start peeling large sections of the skins off the apples & place in the mixing bowl.
- Any little bits of peel probably won’t be big enough to bake so need to be discarded.
- Core each apple once peeled and cut into slices. Place them in the saucepan with 1/2 the cold water & a splash of lemon (this stops them going brown).
- You need to work fairly quickly to stop the apples going brown, & I tend to turn the heat on low under the saucepan & regularly turn the apples in the water.
- Keep going until all the apples are peeled. Turn the hot heat to medium, cover & bring to a simmer for about 15 minutes until the apples are soft. Add more water as needed, you don’t want it to go dry. Or if it looks too wet, leave the lid off.
- You can sprinkle the skins in cinnamon now if you like, but it can go a little bitter in the oven. Place them on the tray, & bake for 40 minutes. Turn then bake for another 30—40 minutes. Turn off the heat, briefly open the door to let any moisture out, then close again & keep them there for another 30 minutes.