Apple-Pie Applesauce

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.

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Hands-on time: 10   |    Total time: 30   |    Makes: 2 Cups


Cutting board
Sharp knife (adult needed)
Measuring cup
Measuring spoons
Medium-sized pot with lid
Large spoon


4 apples, scrubbed and diced
1⁄2 cup water
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
2 teaspoon fresh lemon juice
1 teaspoon vanilla extract
pinch kosher salt


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. 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.
  2. Remove from heat, add the lemon juice, vanilla, and salt and stir well.
  3. 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?