Ok, I admit it that this is barely even a recipe. But if you’re looking for a quick and easy Apple Purée recipe then you could do a lot worse than following the handful of instructions below.
I made my first batch of this as part of an experiment in Vegan baking. I’d read online that apple purée is a good substitute for eggs in some recipes, so I thought I’d have a go myself. Turns out that that the internet doesn’t lie (in this regard at least) and the end result – my Vegan Cherry Bakewell Cake – was a triumph.
So why not have a go yourself? Or just make some of this as a pie or tart filling. Or just to have in the fridge when you need a little sweet treat. Or to serve alongside other foods as a sauce. Especially as this doesn’t contain any added sugar so is a lot better for you than shop bought alternatives.
Unsweetened Apple Purée
- 600 g Apples about 6 medium apples, peeled and cored
- 125 ml Water
- Peel and core the apples, then cut them into 2cm cubes and put into a large saucepan. Pour over the cold water, then place over a medium-high heat.
- Bring the water to a boil, then loosely cover the pan and reduce the heat until the liquid is just bubbling.
- Allow to cook for 20-25 minutes until the apples are tender. Stir occasionally and add a little more water if needed.
- When tender remove from the heat and allow to cool slightly, before making into a coarse purée with a potato masher.
|Estimated Values per Serving|
|of which Saturates||0||g|
|of which Sugars||71||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|