Photo: Thomas J. Story; Styling: Dan Becker
Prep Time:
15 Mins
Yield:
Serves 4

Keeping the skin on the apples retains their natural flavonoids; pecans and cinnamon are also antioxidant-rich.

How to Make It

Step 1

Combine apples, zest, juice, cardamom, cinnamon, and salt in a food processor and whirl until smoothly puréed, 3 to 5 minutes, scraping down sides of bowl if necessary. (Bits of peel will be visible.)

Step 2

Divide among 4 bowls. Top each serving with a dollop of yogurt and some pecans.

Step 3

Note: Nutritional analysis is per 1/2-cup serving.

Ratings & Reviews

rmiller2's Review

portland
December 23, 2010
This was really good. I added a lot more cinnamon than called for because it tasted a bit sour. Very easy to put together. Raw was as good as cooked! I used very old, soft, basically inedible apples, which weren't wasted now that I made this recipe!

bapieper's Review

bapieper
September 21, 2010
Followed recipe as written only added 1/2 tsp. brown sugar substitute. I used Jonathan apples because they were what I had. This is a slick recipe. My husband is on a very restricted diet and this, without the creme fraiche and pecans, made for a desert.

emshee02's Review

rmiller2
April 26, 2010
I loved this applesauce. But my daughter loved it even more. I combined it with plain whole milk goat yogurt for her--she is 8 mo old. No pecans for her, but it was great without.

portland's Review

emshee02
April 24, 2010
i really enjoyed this recipe. the taste is fresh and clean. i made it to serve with brisket, along with horseradish beet sauce. together they both complimented the beef. i didn't use the yogurt and pecans, but i have leftovers and will try that next.