Homemade Refined Sugar Free Applesauce Recipe for Diverticulitis

Sugar-Free Applesauce for Diverticulitis (No Peel, No Added Sugar)

Applesauce made from peeled apples is one of the most gut-friendly foods on the low-residue diet list. This version uses only apples, water, and a pinch of cinnamon; no refined sugar, no seeds, no peel. Each 1/2 cup serving delivers about 55 calories, 2g of soluble fiber from pectin, and enough natural sweetness that most people won’t miss added sugar. It suits people managing uncomplicated diverticulitis, babies moving to solids, and anyone who wants a clean, whole-food snack.

Why This Recipe Works

The key move is removing the peel. Apple peels are packed with insoluble fiber that can irritate inflamed diverticular pouches during a flare, but the flesh underneath contains soluble fiber (pectin) that is gentle and can actually help firm loose stool.

Cooking peeled apples slowly at low heat with a small amount of water breaks the pectin down into a smooth puree without needing any thickeners. Sweet apple varieties like Gala, Fuji, or Honeycrisp have enough natural sugar to make the sauce taste like dessert without adding anything.

Cinnamon is optional but well tolerated by most people with diverticular disease, and it adds warmth that makes the sauce feel more finished.

Refined Sugar-Free Applesauce Recipe

Safe for many people with uncomplicated diverticulitis and gentle enough for babies over 6 months. Skip the cinnamon for infants under 12 months.

For more on this, take a look at our keto pecan pralines recipe guide.

For more on this topic, check out our guide on caramel sauce for apples.

Tried this recipe? Please leave a ⭐ rating on the recipe card below. It helps other readers find it and means a lot to us.

On a similar note, our sugar free dessert recipes article has more practical tips.

Continue to Content

Yield: 1

Sugar Free Applesauce Recipe

5.0 Stars (2 Reviews)

Print

How about making relatively healthy applesauce in just 30 minutes? This low-fat, low-fiber, and low-calorie recipe is made in only 4 simple steps, suitable for people with diverticulitis, babies, or those who want a low-calorie snack. Enjoy!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 4 lbs. apples
• 1/2 tbsp. brown sugar - (optional if you are okay with refined sugar)
• 1/2 tbsp. vanilla
• 1 cinnamon stick
• 6 1/2 oz. water
• 1/2 tbsp. lemon juice

Instructions

1. First, peel the apples, remove all the cores, and finely chop them into cubes. Put 6 1/2 fl oz of water in a large pot. Add lemon juice, vanilla extract, and brown sugar.
2. Raise the heat and add the apple cubes and cinnamon stick when the water starts to boil. Close the lid of the pot and reduce the heat. Cook on low heat for 15 minutes
3. After 15 minutes, check the apples with a fork. If the apples are completely soft, turn off the stove.
4. Finally, remove the cinnamon from the pot, put all the ingredients (except the cinnamon) in a blender, and then puree them.

Notes

1. Make sure there are no seeds left on the apples, as this can trigger disease.
2. If the apples remain hard, add a little more water and continue cooking.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 95Total Fat 0.3gSaturated Fat 0.05gCholesterol 0mgSodium 2.2mgCarbohydrates 25.5gNet Carbohydrates 20gFiber 4gSugar 18.9gProtein 0.5g

Ingredient Notes

Pick sweet apples over tart ones when you’re skipping added sugar. Fuji and Honeycrisp are consistently the sweetest supermarket options; Gala is a close third. Granny Smith or Braeburn will need a tablespoon of maple syrup to taste balanced.

Use organic apples if possible since apples top the Environmental Working Group’s Dirty Dozen list for pesticide residue, and peel them completely for the low-residue benefit. Use filtered water, not tap, if your tap water is heavily chlorinated; you’ll taste it in the finished sauce.

Ceylon cinnamon (true cinnamon) has a softer, sweeter flavor than the more common cassia and is easier on people who react to coumarin in large amounts.

Tips and Variations

Peel, core, and chop 6 medium apples into 1-inch pieces. Add them to a heavy-bottomed pot with 1/2 cup of water and a pinch of cinnamon. Cover and cook over low heat for 20 to 25 minutes, stirring every 5 minutes, until the apples fall apart when pressed with a spoon.

Mash with a potato masher for a chunky texture or blend with an immersion blender for smooth. Add water 1 tablespoon at a time if it looks too thick. For babies starting solids, blend the sauce completely smooth and skip the cinnamon.

For added protein on a diverticulitis-safe recovery breakfast, stir 2 tablespoons into plain Greek yogurt. For a warming holiday version once you are past the flare, add a small pinch of ground clove and nutmeg along with the cinnamon.

If your doctor has cleared you to add fruit skins back, leave the peel on 2 of the 6 apples for extra fiber.

Storage and Reheating

Refrigerate in a sealed glass jar for up to 7 days. Freezes beautifully in silicone ice cube trays for portion control; pop out a cube or two as needed and thaw in the fridge overnight or microwave for 30 seconds. Do not can this at home unless you follow a tested USDA-approved recipe; the low sugar content means it needs pressure canning to be shelf-stable safely.