The Apple Sauce Recipe: My Favourite Sweet Stuff ‘Topper’

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I have tried so many times to kick my breakfast-specific sweet tooth to the curb, but every time I end up craving a bowl of Coco Pops after a couple of days. The need for something sweet in the AM is too strong. If we’re talking brunch then I’ll happily chow down on an Avocado on Toast number, but straight when I wake up I need some sugar to get me going. It’s alright, it’s my vice – I’m not a huge coffee drinker, so it all evens out, right?

So I’m back on the Bircher Muesli/Porridge (if I’ve forgotten to make my Bircher the night before) game, but it needed something extra to get me excited. That’s when I came across a recipe for a Cinnamon Apple Sauce in Madeleine Shaw’s Glow Guides App which when I got round to making was an absolute winner. Now I’ve modified the recipe a bit here and added in a touch of Maple Syrup to satisfy my inner Buddy The Elf, but I’ve been using this recipe as a sweet stuff topper for months now and always make sure I have a tub on the go in the fridge. Sometimes I just scoop out some and throw it in a bowl on its own if the urge for a chocolate bar arises and I can’t be arsed to trek down to the shops. Win. Here’s the recipe:

APPLE SAUCE (makes enough for a week’s worth of dollops to put on top of things): A sweet and semi-sour sauce that is the perfect accompaniment and topper for granolas, porridge, yogurt, and basically anything that’s sweet.

You will need: 3 Large Cooking Apples (other varieties work too), 1 Orange, A Sprinkle of Cinnamon, A Dash of Maple Syrup (optional) 

Remove the core of the apples and roughly chop. Don’t bother to remove the skins and the smaller you chop, the quicker they will cook so get dicing if you’re low on time. Add to a saucepan and squeeze the juice from the orange over the top. If you’re feeling fancy you could grate some of the zest from the orange in there too for some extra flavour. Add a sprinkle of cinnamon in the saucepan and any other spices you fancy (Mixed Spice works well too). Begin to heat it up. I find that putting the lid on top makes things a bit faster and remember to keep stirring occasionally. Eventually after around 10 minutes it will end up as one big pan of mush, so when the apple is cooked through, transfer it to a food processor and blend until smooth. At this point I like to have a quick taste and sweeten with Maple Syrup if necessary. Spoon the mixture into a sealable bowl and keep in the fridge until needed. Whip up some Bircher Muesli too and breakfast tomorrow will be glorious.