There’s no one right serving size for every child, so start with a smaller amount and offer more as indicated by baby. When they turn their head or close their mouth, end the meal—it’s usually pretty obvious when they want to be done!
- 3 medium apples (about 3 cups diced)
- Wash and dry your apples. (I like using produce wash.)
- Peel and remove the skin.
- Roughly dice the apples, discarding the core.
- Place into a steamer basket fitted into a medium pot filled with two inches of water. Cover and bring pot to a simmer over medium heat and steam the apples for 10-12 minutes or until very soft.
- Transfer to a blender. Blend until very smooth, adding 1 tablespoon water at a time until you reach the desired consistency. (Usually you won’t need more than 2 or 3.)
- Let cool slightly and store or serve.
Refrigerate for up to 5 days in airtight containers.
Freeze, once cooled, in a silicone ice cube tray overnight. Transfer to a zip top storage bag and freeze for up to 6 months. Thaw in the fridge.
To make this without a steamer basket, add to a medium pot with 1 cup of water. Simmer, covered, for about 20 minutes or until soft. Transfer to a blender using a slotted spoon, adding 1 tablespoon at a time of water to blend the desired consistency.
Add a pinch of ground cinnamon or dried ginger to add flavor.
To do this with the peel on, skip Step 2 and be sure to blend very, very smooth. Even with a high powered blender, it can be hard to get the skins completely smooth (which baby may not enjoy), but the puree will have more fiber and nutrients if you leave it on.
Feed the baby the puree on a spoon or put a little on the spoon and hand it to baby to self-feed.
End a meal when baby turns their head away or closes their mouth tightly and trust them to show you how hungry they are. There’s no one right portion size!
Keywords: apple puree, baby applesauce