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!
Not anymore!
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
Ingredients
- 6 medium organic apples (remember, this is the only ingredient, so use good/flavorful ones!
- 1 teaspoon cinnamon optional
Optional Ideas:
- 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!
Instructions
- Thoroughly wash your apples to remove any residues.
- Slice with anΒ 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.
Nutrition
This recipe is pure magic.I followed recipe exactly ,using my steamer pot, followed by my blending the apples into the most perfect applesauce, needing nothing else in it. I used two different apple types:Matsu and Honey Crisp.Thanks so very much; this is my forever applesauce recipe now.
Awesome Esther, so great that it is so easy, huh?!
Super recipe! I will never peel apples again for applesauce!
Yay!
I cannot believe it, but this recipe was fantastic. In my apple sauce came out delicious. So incredibly easy it doesn’t seem real. Can I freeze this apple sauce?. How long do you think it will stay in the refrigerator?
Yes it will freeze, maybe a year or so! I am so glad you enjoyed it!
I tried your applesauce recipe and liked it – especially the bit about not peeling the apples. I have a question. I am about to make jam and I always add apples to it for the pectin (always peeled). I read that if I run fruit (including apples) through a blender it will destroy the pectin. I do not see how this is possible but I thought I would ask you and see if you had any thoughts on this.
Hey reg, I have no idea! Super interesting to think about, now I want to know too!
This turned out great! I loved not having to peel my apples. I was using particularly sour apples from a friendβs tree, so I added maple syrup and vanilla extract to tone down the tartness. It turned out very creamy!
I know, this is the only way I make applesauce now since I loathe peeling too!
Hello, Thanks for the recipe. Since I want to make a huge batch of applesauce to can, should i steam my apples in a electric turkey roaster? Would this work?
Pam
Hi there! I’m not sure, I have never used an electric turkey roaster! Or even seen one actually! As long as the apples can be steamed, I don’t see why not! Or if they roast, that might add a whole different layer of deliciousness!
Easy Peezy made with Gravenstein after steaming Adding cinnamon just had to mix with a spatula smooth and creamy yummy
Thanks for your feedback Stan! It IS an easy recipe!
Me, too.
Hi there!
When do you add in the other fruit varieties and how much? Like do you need to steam a plum or pear?
Thanks!
Yes, steam with the apples.
how much is up to you, no exact science, fun to play with ratios.
Thank you for talking about blending the skins with applesauce! I have always put the cooked sauce with skins through my kitchenaid attachment that “poops” out the skins and squeezes out the sauce. This was my first time ever cooking and blending the peels/apples in the blender and it turned out pink and tasted good! I did the method slightly different…cut up the apples, cored them and put them in a pan with a little water in the bottom so it would not burn as I cooked it on low heat (covered) after it came to a boil. It was kind of like babyfood applesauce…super creamy and not grainy at all. I guess it would depend on the variety of apples as to how it would turn out. I am not sure what variety I had. Red skins and white center, very crisp to eat. Got them at the side of the road from an old abandoned tree. In Oregon as well. They may have made a grainy sauce had I not blendered them so thanks for writing about this and I will make more of these apples into sauce like you have described!
I love playing with all the different varieties we have available here in the PNW! Thanks for sharing your experience Theresa!
I just tried this recipe and it worked perfectly!! No peeling!! Quick and easy! Iβll be going to buy more apples tomorrow so I can put some in my freezer!
Suddenly applesauce is not quite so daunting! Thanks Andrea!
I’m confused about the stove top steaming part. I assume you add water for the steaming but is the water added to the mix? You mentioned adding the juice so I’m trying to figure out if the juice is in the water.
Hi Darrin! You use water to steam the apples (I use an steamer insert that keeps the apples out of the water). You do not use the water to blend, unless you want to thin the applesauce out a bit, you could use some of it as you prefer!
Thanks for this easy recipe! I used a blender and it came out smooth and delicious. I love that I didnβt have to add any sweetener (although my apples were quite sweet already). I am a little surprised that there is no mention that the peels not only have fiber but are where the majority of the nutrients are. Also, steaming maintains nutrients so this is by far the most nutritious sauce Iβve ever come across. Thanks again and look forward to checking out the double chocolate oat muffins!
Thanks Danielle! I wrote this post YEARS ago, it’s definitely time for an update, and you’re so right, I will be talking about the goodness is the peels!
I loved the texture and flavor, but my ninja didnβt pulverize the peels, no matter how long I let it run, pulses, and alternated settings; I had fiber-y bits throughout my sauce. But I wasnβt looking to give it away or anything, so itβs fine for just us…. although my husband did notice. I guess Vitamix > Ninja! I will try steamOmg the apples longer next time π
I was going to suggest steaming longer…I have never used a Ninja, so I appreciate you leaving a comment and letting me (and others) know!
I just made your No Peel Applesauce recipe tonight using Gravensten apples. I also live in Oregon and we have so many good choices of apples. I used your idea of a steam basket which worked perfectly and only took 10 minutes! I did use my food processor (Cuisinart) and it took only a few minutes to become smooth and delicious! So good I kept eating it!! Thank you.
Glad you enjoyed it Candy, and thank you for providing feedback!
This recipe worked great. I used my regular blender and it came out smooth and creamy. I have been cooking for about 58 of my 65 years on earth and love finding ways to cut out extraneous work so when I found your no peel recipe I was elated. I did hold out about a third of the cooked apples, made a simple oatmeal crunchy topping, thickened the remaining liquid in the pot and mixed it with the apples and baked it for about 15 minutes on 350. It tasted just like apple pie sans the crust.
Thanks
I love your idea to do the crust free apple pie…yum! Glad you
Found the recipe useful…I love not having to peel the apples!!!
I am curious…. Do you think i could bake the apples and then blend or do i need to retain more of their juices and that’s why steaming is good??
This is the first year my apple trees were productive and I’m learning about all things apple…. Thanks!!
I think that would be a FABULOUS idea!! You may have to add a touch of water to get mixture moving in blender…but likely not…just add all the yummy cooking juices too!
Does a Golden Delicious make good no peel applesauce? I want to cook them in my Instant Pot and the skins may get really soft and I can use my immersion blender to smooth the sauce out. Thank you.
Thatβs a total opinion! I like sweet tart applesauce, so golden delicious would be too sweet for me…but my
Kids would love it! If you donβt mind some chunks, immersion blender should
Work to some extent!
I made the microwave version . It required a few extra minutes to soften the apples and I needed to add water when I blended the apples but it is delicious! Thanks for the great recipe
Awesome Connie, so glad youβre enjoying it!!
Hello, does one have to cook the applesauce further before canning in jars?
No Sue, but I am not a canning expert!! They key is getting the contents in the jar to the safe temperature when you can!
You will need to put the hot applesauce into the hot jars making sure to leave 1/2 inch headspace (the amount of space from the top of the jar where the lid sits to the applesauce). The reason you leave proper headspace (according to experts on safe canning) is so the air can escape and there might be a little expansion of the food. Put it in a canner with about an inch or so of water covering the tops of the jars and bring to a boil. You can cover it with the canner lid, and you will want to continue the boil for 20 minutes. Turn off the stove, and when the boiling stops, remove the jars from the water. I never touch the top of the lids until the next day when they are cooled down, then to determine if they are actually sealed. You can usually hear the jars seal within 10 min of removing them from the canner.
I just made this and it’s wonderful! I was nervous about the ultra creamy texture noted by others, so I used a food mill for half the batch (which removed the skins) and used an emulsion blender for the other half (which included the skins) and the texture is perfect! Thanks so much for sharing! I do plan to use some as baby food π
Glad you liked it Karmin, super excited to make my own with the fall apples soon!
My G-pa grew Gravensteins, and I found a source where I live now. Your recipe makes quick work out of it, and I feel so happy to have the fiber intact in SHORT ORDER ready to can. THANKs from the bottom of my heart (my daughter and I canned 11 qt in about an hour!!)
That is a success Laura!! I can’t wait for apple season here in the Fall!!
Try freezing the applesauce. It is so much better than canned applesauce. The difference is amazing!
Thanks for the tip!
I just made your recipe (also have a blendtec) and it came out EXACTLY as you described and showed. THANKS!
Thanks Dave!
Have you tried mixing a little bit of this applesauce with a batch of sunflower seed butter? I imagine it would be a good spread on muffins or other goods that would pair well with a rich and slightly sweet spread.
No, not yet Nicole, I bet it could be yummy!
Hi Tessa,
I have a question regarding the steaming. If I’m steaming and using a steamer basket, where does the juice from the apple come from to throw into the blender? Is is the water used for steaming the apples?
Thanks
No extra water necessary Heather, unless you like yours thinner!
My Boyfriend was just asking me how to make applesauce. I was going to google it today but came across your post on Gluten Free Fridays when I went to link some things up. Thanks for the post this is so simple I will have some ready for him before he’s done at work today! Thanks!
How would you steam them in the oven? We don’t do microwaves. Thanks!
i HAVE NEVER STEAMED I THE OVEN DANETTE…BUT IMAGINE PLACING THE SLICES IN A COVERED BAKING DISH FOR 30-40 MINUTES AT 350 COULD WORK! i DO STOVETOP NOW AND IT TAKES 15-20.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! π
This may seem a silly question but do you remove the cores and seeds from the apples?
i do julie!
I was wondering that too, since you don’t say to core the apples π
Yes, I am remove the core/seeds. Will make that more clear, thanks!
Well, it doesn’t get easier than this. When my kids were little, they loved applesauce, especially when too small to safely eat apple slices–this would be perfect for new parents. Thanks for sharing this on Hearth & Soul Hop. π
LOVE homemamde applesauce. Pinned!
Thanks so much for all your great recipes! I am anxious to try some when my health get better so I can be in the kitchen. I also try to stay away from the microwave. I purchased the Vitamix last year and at the demonstration the rep made applesauce by just putting the apples and cinnamon in the Vitamix without softening the apples first. The applesauce was delicious and had a great texture as I don’t care for a puree. It was nice and smooth! Just thought I would pass this along for those who don’t have time to soften the apples first and don’t want to use the microwave. My family loves it.
I actually cook on my stove now too…I can’ wait to try the raw version….did they use the peels too? Less steps is never a bad thing Jayna!
I think it’s really interesting that almost all the folks who commented above haven’t actually tried the recipe, they just think it sounds good. In fact, it didn’t sound like ANYone had actually tried it. Nothing wrong with this of course.
I tried it. I just finished a batch. I thought it sounded great and I loved the idea of leaving the peels on. So….this is good applesauce. But….it has a very smooth texture. If that is what you like in applesauce then you have come to the right place. I don’t think this is the recipe for me though, because I like a chunkier texture. This is kind of like baby food. It is super smooth. You would never know that the peels are still in it. I’m going to try it out on the kids and see what they think.
Thanks Tessa for putting this recipe out there for us all to try.
P.S. I steamed mine on the stovetop because I don’t use microwaves and it worked just fine.
Hi Laura, thanks for your comment! It is pretty common for most people leave initial impressions. On others blogs, I have to scroll down to latter comments to see the people who actually tried it! I am still a pretty small blogger, so it takes time to get enough people following so that a handful actually get around to making the recipes, and then a few of those will come back with feedback! Yes, this is ultra creamy, so if you are a chunky applesauce girl, I would suggest a few pulses only…but the peel texture might be weird?!
I have more recently started the stove top method too!
I make chunky applesauce with the peels left on all the time. I use a potato masher to mash everything up. I have never had any complaints about the skins. We had some very creamy textured applesauce in Germany once and my wife liked it. I found this site searching for Creamy Applesauce. I will try this method.
Yes…peels are a very individual thing….I have one child who likes them and another who won’t touch them! Thanks for your comment!
Love it, such an easy no fuss way to make homemade apple sauce! Pinning and sharing on my Facebook page π
Thanks Laureen!
Thank you for the easy recipe. However, I have a question. You no doubt leave on the peel to make this an easy recipe and increase the nutritional value. I also see that you care enough to use organic apples. I’m wondering though, why do you microwave it since this kills every bit of the nutrition? It would be far better to throw it in a pot on the stove, even though it takes a little longer.
Hi Heather! I would be interested to read more on the drawbacks of the microwave. Surprisingly, I have yet to run across anything in all my reading and research. I have never sought info on cooking with a microwave, do you have an resources you could pass along? Thanks!
Please, Heather, read the science on microwaves ovens from a reliable scientific source, for instance, from Michael Gregor M.D. who reads every single nutrition study published (or his staff reads them for him) and publishes summaries. You can find his website at nutritionfacts.org and search many subjects. Microwaves are lower energy waves than are emitted by the burners on your stove top or your oven and are less able to transform molecules than such burners. Actual testing finds that microwaved food has MORE nutrition than traditionally cooked food consistently. I have a BS degree in electrical engineering and we studied microwaves in depth. I remember while in my microwave class I went to the health food store and overheard two ladies talking. The one was saying that microwave ovens destroy every vitamin and mineral in the food! I had to laugh as I had studied the science in class just that week. Heat can destroy vitamins, but how did she think it destroyed the minerals?!!! Be healthier, use microwave ovens! By the way, I am 76 and have no diabetes, heart disease, arthritis, high blood pressure or any other disease, nor do I take any medications for anything. I grow my own apples and am preparing to make applesauce. My wife is a lifestyle nurse and we are vegan and use no added salt, or oil. It was my wife that told me to use the peal on the apples for added nutrition! We use a little bit of sugar on fruit.
Sincerely,
William Pellow, O.D.
Thanks for the wonderful recipe!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! π
Your applesauce looks beautiful, Tessa. It’s lovely how you incorporated the skins into it – they are so nutritious. It looks like they have given your applesauce a wonderful texture too.
thank you April, the texture is what puts this applesauce in a league of it’s own!
No peel sounds great! I hope I get apples on my trees this year. So saving this recipe! Thanks for sharing!
it IS great Jen, it makes applesauce a cinch to make! We get 3 lbs local organic apples at our local store for 2.99 still, so I make a batch all the time! Enjoy!
This looks so delicious! I am such a huge applesauce lover! It is often my choice for dessert. I will definitely be making this very soon! Thank you for posting!
Trish, because it is SO creamy, it tastes like a dessert to me!
Visiting from the Creative Corner Hop. I love applesauce and I am definitely going to try this recipe soon.
Will you please clarify the calorie per serving count. 190 calories for the total 3 cups? I cant wait to try this and will leave follow up comment after I do.
Thanks so much for this easy recipe!
I updated to hopefully make it more clear. 2 apples makes apx 1 cup of applesauce, depending on the size of the fruit. So calories for one serving (apx 1/2 cup) are the same as one whole apple : about 90.
If you add sweetener or other fruit, this will change the calories. Hope that helps Alice!
I just got a Blendtec this year and have been wondering if I could make applesauce this way. Woo! Hoo!
Did you know you can do the same with tomatoes? I had a friend make her tomato sauce this way and then can it. She says it’s delicious.
OOh, that’s a GREAT idea!! I always had a plethera of tomatoes come the end of summer….and the idea of not having to peel all those darn tomatoes is …well…THRILLING! Hope you love applesauce! thanks for stopping by!
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Sandy
Cherished Handmade Treasures
I make applesauce all the time and can’t wait to try this recipe! Thanks so much for sharing at Mix it up Monday π
I have always loved homemade applesauce Lisa, but it was such a production, it was a once a year thing! Now I feel like I can make it all the time, and the addition of peels makes my mommy brain quite happy!
This looks delicious! New twitter follower from the Things that make you say Mmm…hop. I co-host the Creative Corner Hop every Monday. Feel free to stop by and link up. It will be open all week.
Sandy
Cherished Handmade Treasures