Homemade applesauce is easy to make, but it's a bit of a process, especially all that peeling. I'm generally not a fan of such tedious tasks, but it's worth the effort here to achieve a velvety, luxurious texture. Use a variety of apples for the right balance between sweet and tart, wild blueberries for intense flavor and color, and just a touch of vanilla and sweetener for flavor that truly pops.Puree the finished blueberry applesauce to your desired texture, anywhere from super chunky to ultra smooth. Enjoy it as-is for a healthy snack loved by all ages, mix into greek yogurt for an antioxidant packed breakfast, or serve over ice cream - warmed up and thinned just a bit, it's an amazing sugar free coulis substitute.
Prepare the apples. Peel each apple, then quarter, remove the core, and diced into chunks.
Place the apples into a colander and rinse under cold water.
Place the apples into a 6-quart dutch oven or pot. Add the blueberries, coconut sugar, water, lemon zest, lemon juice, vanilla, and salt. Stir.
Place over medium high and heat until the liquid starts bubbling. Cover, reduce heat to medium low, and simmer, stirring occasionally, until the apples are very soft and can be easily crushed with the tines of a fork, 20-25 minutes.
Fish out the lemon peels, then use an immersion blender to puree the applesauce to desired consistency. If the sauce is too thick, add water one teaspoon at a time. If the sauce is too thin, simmer uncovered over medium low heat until firmed up.
Portion the applesauce into mason jars. Cool in the fridge, then transfer to the freezer, or can using the water bath method. Blueberry applesauce keeps in the freezer for 3 months, in the fridge for 2 weeks, and canned for at least one year.