- 2 lbs of apples I prefer honeycrisp, peeled
- 1/2 c to 1 cup of water
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp of lemon juice
- Pinch of salt
- Optional: brown sugar
Peel all the apples and slice into wedges (no core!)
Combine all ingredients
Set valve to sealing position and cook on high pressure for 5 minutes.
Use an immersion blender or potato masher to blend.
Serve warm or cold. Stores in refrigerator up to a week
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.