Can't go wrong with apple sauce!! Brody couldn't get enough of this!! I literally gave him 5T of apples PLUS oatmeal tonight; I think he would have kept eating but I thought I better cut him off!!!
Since apples are part of the "dirty dozen" -- foods with the highest pesticide residue -- it's a good idea to buy organic. Choose apples with a sweet, mild flavor, such as Red Delicious and Gala apples; avoid tart varieties such as Granny Smith.
Wash the apple with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse under cool running water, dry, and peel. The easiest way to peel an apple is to use a vegetable peeler and work in a circular motion around the fruit. If you do not have a vegetable peeler, use a sharp paring knife
Set the peeled apple, stem side up, on a clean cutting board. Slice in half. To remove the core, cup each apple slice in your palm and cut in a shallow scooping motion with a paring knife. Once the core is removed, slice each half into small chunks
Bring water to a boil in a medium-size saucepan. Reduce heat until bubbles are soft. Cook apple chunks until tender. Check apples after 10 minutes -- it's important to minimize cooking time to help preserve vitamins and minerals. When apples are tender, drain and rinse with cold water for three minutes to stop the cooking process.
Puree in a food processor or blender until smooth. Add water as needed to reach desired consistency.
Cool applesauce and refrigerate leftovers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.