One of the great things about stocking up is you CAN stock up on fresh produce, too. This may seem like living a little dangerously, I know, but it can be done. Initially, it can be overwhelming to see a fridge packed with fresh fruits and veggies and wonder if/when you’ll use them all up before it’s too late. Well, I may have a few tricks up my sleeve to alleviate some of the worry while still enjoying the fresh fruits of your labor (yes pun intended).

One of those ways is by making applesauce. Emerson loves applesauce, apple pie, apples and peanut butter, pretty much anything with an apple involved. I on the other hand LOVE using applesauce on baked goods. It’s a great way to cut down on the fat, add a little extra nutrition, and create the most perfect texture. Either way, whether enjoying it by the spoonful from the jar or in a baked good it’s worth buying that extra large bag of apples and making a big batch to have on hand!

Although it’s great for snacking as is (ask Emerson!) here’s a few of our favorite recipes to use my chunky cinnamon applesauce in:

• CARROT CAKE BREAKFAST BARS

• APPLE CINNAMON BANANA BREAD WITH SALTED PEANUT BUTTER CARAMEL

• APPLESAUCE BREAKFAST MUFFINS

• STRAWBERRY MUFFINS

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Chunky Cinnamon Applesauce

Author: The Hungry Happy Mama

Gluten-free/Vegan/Paleo/Nut-free/Soy-free

Yields: about 4 cups

Prep time: 5 minutes

Cook time: 20 minutes

INGREDIENTS

• 6-8 apples
• 1 c filtered water
• 1 tbsp lemon juice
• ground cinnamon to taste

INSTRUCTIONS

1. Wash, peel, and core apples.
2. Chop up into chunks and add to a large pot along with the water. Cover and bring to low boil over medium-high heat.
3. Once boiling reduce the heat to low, crack the lid, and let the apples simmer until mash-able with a fork, about 15-20 minutes.
4. Once ready, shut off the heat and mash to desired consistency.
5. Stir in the lemon juice and cinnamon.
6. Serve warm or store in an airtight container or jar in the fridge for up to a week or in the freezer for a longer shelf-life.

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