We all know that eating apples with the peels intact is healthier, but sometimes getting these antioxidant and fiber rich nutrients into the bodies of kids can be a challenge. The skins can be tough to chew for both the very young and the very old. But here are a couple of ways to make them more "a-peeling".

Make a quick applesauce simply by quartering 1 apple and cutting out the core. Place in a blender with a tiny bit of water, then serve with a pinch of cinnamon.

To make a larger batch of applesauce, select 2-3 lbs of fresh apples, preferably organic, as pesticide residues can be very high in conventional varieties. Wash, quarter and core, then place a few at a time in the blender with a small amount of water and puree. Pour most of the sauce into a stock pot, but leave a little in the blender to help process the apple quarters more smoothly. Add more apples, and a little more water if necessary. Repeat until you are finished. Simmer the applesauce to desired thickness, stirring often. As the pulp cooks, the bits of peel will disintegrate and be completely invisible.

To make the best apple butter ever, add a couple teaspoons of cinnamon and 1/4 -1/2 teaspoon cloves to the applesauce while it is simmering and sweeten to taste. Simmer to desired thickness and serve or can. Makes about 1 quart.