Sweet apples simmer down with a splash of water and bright lemon juice until they're fork-tender and ready to collapse into a warm, spoonable sauce. A little cinnamon and salt bring out the natural depth of the fruit, while a mix of Granny Smith and Honeycrisp gives you that perfect balance of tart and sweet in every batch. Mash it chunky-rustic or smooth and silky — either way, you end up with a small-batch staple that's endlessly versatile, from a simple snack to a topping for pork chops or a mix-in for grain-free baking. It's an easy stovetop project with minimal ingredients and maximum payoff, and it keeps well in the fridge for whenever a craving hits. This one is a genuinely solid pick for a Paleo kitchen, no fuss involved.
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Combine the apple chunks, water, lemon juice, sugar, cinnamon, and salt in a large saucepan. Stir to coat the apples evenly.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover, and cook for 18–22 minutes, stirring occasionally, until the apples are completely tender and collapse easily when pressed with a spoon.
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