-8 apples (I like to use a mix of different kinds of sweet apples. Today I used 2 Fuji, 2 Gala, and 4 Braeburn)
-cinnamon, to taste (use less for baby)
1. Preheat oven to 400 degrees. Rinse apples, leave skins on. Cut in half, remove cores. (I like to use a melon baller.)
2. Place apples cut side up in glass baking dish (depending on size of apples, can fit about 4 per 9x13 baking dish). Pour 1 to 1 1/2 cups water in the bottom of the pan. Sprinkle with cinnamon.
3. Cover with foil and bake 40-50 minutes until skins pucker and flesh is soft. (different types of apples will bake at different rates)
4. For baby food, puree apple halves, skins and all, until smooth. Serve warm with oatmeal or cooled mixed with yogurt.
5. For applesauce, mash with a potato masher until desired consistency is achieved. I pureed the skins with a little of the cooking liquid in the Magic Bullet, then added them back into the applesauce. (That way, you get the nutrients from the skins, plus it makes the sauce a little creamier.) At this point, you can also add more cinnamon.