Baked apple puree without added sugar
Baked apple puree is certainly the simplest of its kind and incredibly delicious. With just a few inexpensive ingredients, you can easily create a tasty snack or an addition to classic pastries in no time at all. You have to try it!
- 2 kg sweet and sour apples (e.g. Gala or Crown Prince Rudolf)
- 500 ml water
- 1/4 tsp cinnamon, ground
- 1/4 tsp ground cloves (3-4 whole pieces)
- 1 pkg bourbon vanilla sugar (for cost reasons)
An applesauce is, next to the apple compote, the simplest and most common way of preparation when it comes to many apples, especially in the main harvest season. Here immediately times a tip, as these Zuspeisen are almost given: Get for this purpose the no longer so beautiful, perhaps even slightly rotten (we Austrians also say “aupeckt – de Aupecktn”) fruits from the market, from the farmer or in the store. Here you can buy the kilo for a few cents instead of several euros.
Today I would like to show you how to make a noble version of applesauce in the form of baked applesauce. Believe me, the extra effort definitely pays off!
The ingredient list for the baked apple puree is not too long, although you might think it is. There are now 2 ways you can start with the preparations. Indispensable, however, is an oven preheated to 180°C!
Now core the whole apples with the help of a small knife or a Keine Produkte gefunden.. You can now peel the apples or not, which then corresponds to the 2 choices of preparation. I choose the unpeeled option here because that way the flesh of the apples doesn’t get too much color during cooking. Although there are in peeled form so still slightly caramel flavor notes in the finished product. However, I would rather emphasize the fruit flavor itself.
Now line up the apples freed from the core on a baking tray lined with baking paper (depending on the size of the fruit, there would probably be room for up to 4 kg) and place in the oven preheated to 180 degrees for 50 – 60 minutes.
Then remove and allow to cool briefly. This way you won’t burn your velvety paws.
Once the baked apples have cooled down a bit, pour the water into a suitable saucepan, add the spices and the vanilla sugar. Now you will say, “Hey, you said no added sugar!” And you’re right! But I chose this form of flavoring with vanilla, because a vanilla pod would hit the budget badly and almost double it. Besides, these few grams, on the amount, are really negligible. But you know now what to do, so that the baked apple puree is really completely without added sugar.
Now, if you haven’t peeled the apples before cooking, you have to squeeze the flesh out of the skin into the cooking pot. Or you can scrape it out with a spoon. But again, you might choose to put the scraped peel into the pot with it. Just saying.
Now cook the applesauce until it reaches the right consistency for you and then puree it with an Keine Produkte gefunden..
After that, the fruity puree is ready to serve. However, I advise you to let it cool down completely and only then enjoy it.
TIPP FOR Baked apple puree without added sugar
The baked apple puree tastes even fruitier if you use naturally cloudy apple juice without added sugar instead of water. If you don’t just spoon it on, it is a wonderful accompaniment to Kaiserschmarren or Griessschmarren.