Apple-Pie Applesauce | ChopChop
Because apples are harvested in the fall, we think of this as the classic back-to-school lunchbox addition— but it’s also a perfect after-dinner treat. Try making it with one kind of apple, then try it with a different kind—or a mix of many kinds—and see if you can tell the difference.
Sharp knife (adult needed)
Medium-sized pot with lid
- Put the apples, water, maple syrup, cinnamon, and nutmeg in the pot, cover and put on the stove. Turn the heat to medium-low and cook until the apples are tender, about 20–30 minutes, stirring every couple of minutes to make sure the apples aren’t sticking.
- Remove from heat, add the lemon juice, vanilla, and salt and stir well.
- Serve hot, warm, or chilled, or cover and refrigerate up to 4 days.
Nutty Apple Pie: Add cup chopped lightly toasted walnuts or pecans just before serving.
If you cut each apple into quarters, and then cut each quarter into 8 slices, how many slices will you end up with from each apple? From all 4 apples?