Apple Puree takes little effort to make and can be used in a variety of ways.
The first time I made apple puree (applesauce) was when my eldest started solids. I always doubled, (or tripled), the batch as I was inclined to eat most of it, leaving little to freeze into baby-sized portions.
I love to eat it warm, spiced with cinnamon, ginger or star anise, or chilled with some natural yoghurt.
What is Apple Puree
Apple puree is cooked apples that are pureed until even textured and smooth.
What is the Difference Between Apple Puree and Applesauce?
Apple puree is essentially applesauce. They are prepared in the same way but the finishing touches can differ. The puree is always smooth but applesauce can be a variety of textures from chunky to smooth.
How to Make Apple Puree
You can make apple puree by baking, slow cooking, pressure cooking, steaming or simmering the apples on the stove. My preferred method is cooking on the stove top.
- Peel and core the apples. Peel, core, and chop the apples into large chunks.
- Transfer the apples to a large pan. Add a little water (just enough to help them steam) and cinnamon (optional or sub for other spice.)
- Cover and Simmer. Simmer the apples for approximately 15 minutes. The apples should be very soft and starting to break up.
- Puree. Puree in a food processor on by using a blender. Alternatively, if you would prefer a chunkier sauce then you can mash with a fork or potato masher.
Apple Puree Cooking Tips
Each apple variety has a different colour, texture, taste and reacts differently to heat. The best apples for puree are those that are sweet with a flesh that breaks down easily.
However, I generally believe that it is down to personal preference and/or what you are looking to pair your apple sauce with.
My favourite apple in Pink Lady so this is what I use most often. Other great options include
- Golden Delicious
- Royal Gala
A lot of apple sauce/apple puree recipes call for the addition of sugar or another sweetener, such as maple syrup or honey.
Personally, I do not think there is any need for sugar in apple puree, especially if you use delicious sweet apples. I have not added any to this recipe and strongly recommend you do not add if making for a baby.
I have added cinnamon to this recipe but this is optional, you can miss it out or replace it with a different spice. Depending on how you wish to use your puree, ginger, nutmeg, star anise and vanilla all work well.
Apple Puree for Babies
Apple puree is commonly used as an early baby food because it is nutritious and easy to digest. It can be enjoyed by itself or mixed with a range of other purees.
Some suggestions include
- Sweet Potato
What to Use Apple Puree For
Apple puree isn’t just for babies! Here are some other suggestions for what to use it in.
- Baking – Apple puree can be used as a replacement for fat or eggs in baking. It can also be used to naturally sweeten baked goods. I’ve used it in these Carrot and Apple Muffins and Porridge Fingers
- Swirl into porridge – A couple of spoonfuls of puree will take your porridge to the next level of deliciousness.
- Swirl into Yoghurt – Use it to naturally sweeten some plain yoghurt – YUM!
- Spread it on Toast Along with Nut Butter – If you haven’t tried this then I seriously recommend it.
- A Sauce – For pancakes, waffles or ice-cream.
- Enjoy with Savoury Dishes – Apple pairs perfectly with pork to create a flavour duo that’s hard to argue with. My kids love when I pair fruit with savoury dishes!
- Add to Smoothies – Add some to smoothies or (for the adults only) cocktails.
Storing Apple Puree
Place in an airtight container and store overnight. If you wish to store longer you can add some lemon juice when cooking the apples.
Freezing is my prefered method of storage as you can freeze in small amounts and take out as needed.
Pour the puree into ice-cube trays and freeze until solid. (Flexible ice cube trays work best as it is easier to pop out the frozen cubes.)
Once they’re fully frozen, quickly pop them all out and place the frozen cubes into a freezer bag or container and return to the freezer.
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Have you tried this recipe? I’d love reading your feedback, please rate and leave a comment below or tag me on Instagram.
- 6 Medium Apples (cored, peeled and cut into chunks) *SEE NOTE 1
- 60ml (1/4 cup) Water
- 1/2 tsp Ground Cinnamon *SEE NOTE 2
Place all the ingredient into a heavy-based saucepan.
Cover and cook over a low heat until tender (15-20 mins)
Puree using a hand blender or food processor. (SEE NOTE 3)
- My favourite apple in Pink Lady so this is what I use most often. Other great options include : McIntosh, Cortland, Fuji, Golden Delicious, Jazz, Royal Gala, Jonathan
- Cinnamon is optional. Leave out or replace with a different spice such as ginger, nutmeg, star anise, vanilla
- If you prefer a thicker consistency you can mash instead of puree using a fork or potato masher.
Nutritional information is a ROUGH guide only, calculated using an online calculator. The facts are based on using Pink Lady apples.