Contributed by Preston Maring, MD

Applesauce is usually associated with summer youth camps, baby food and something to make it possible to take a number of pills at once. This week's recipe for applesauce not only makes for a quick and wonderful dessert, it serves as the foundation for next week's offering. If you make applesauce this week, be certain to save a couple cups for next Friday. I was highly skeptical when Kelly Hammargren, TPMG Project Manager, emailed me her Baked Oatmeal recipe. Watch for it as it turned out to be a great excuse to use a little brown sugar and cut-up peaches and it had "staying power". Zach, the Friday Fresh Farmers' Market new organic apple grower, told me that his Jonagold apples were the best for applesauce. While many other varieties also work also, some apples may be too tart or get too mushy too fast totally losing their shape.


  • 12 apples
  • Water
  • Optional cinnamon, lemon juice and sugar


  1. Quarter the apples, remove the cores and cut into 1" pieces. I left the skins on for flavor and nutrients. 
  2. Simmer just covered with water until soft, 15 to 20 minutes. 
  3. Drain in a colander. 
  4. Either mash in a bowl, leaving it somewhat chunky or purée in a blender or food processor in batches adding the optional ingredients to taste. This is excellent warm or cold.