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½ cup Homemade Applesauce

½ cup Blueberry Puree

4-5 lb (2-2.25 kg) apples (such as Fuji, Gala, or a mix of varieties) [yields 6-7 cups puree]

1 cup fresh blueberries (or 1 cup frozen blueberries, thawed and patted dry) [yields ⅔ cup puree]

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Applesauce

1. Core and roughly chop the apples, leaving the peels on. Place the apple pieces in the insert of a 5- to 6-quart (4.75-5.5l) slow cooker.

2. Add ¼ cup water, cover, and cook on low for 8 hours or until the apples are very tender.

3. Transfer the cooked apples to a blender. Puree until very smooth, scraping down the sides as needed. (You can add a sprinkle of cinnamon to the applesauce for a hint of spice).

Blueberry Puree

1. Place the blueberries in a blender and process until smooth, scraping down the sides as needed to make sure all the blueberry skins are broken down. Add a splash of water, if needed, to smooth out the puree.

Blueberry Applesauce

1. In a small bowl, stir together the Homemade Applesauce and Blueberry Puree until well combined.

2. Serve immediately or store until ready to use. Store in an airtight container in the refrigerator for 3 to 5 days or in the freezer for 4 to 6 months.

This bright, sweet mixture is perfect for Baby anytime of day! You can also substitute other berries or puréed fruits to make different flavors of applesauce.

1. Dairy free. Egg free. Gluten-free. Nut free. Soy free. Vegan