Whole Apple sauce

I had a bucket of small eating apples . Too small to peel as there'd be very little left, so I decided to cook them with the peel to see how it cooked. 
I topped and tailed the apples, then chopped them into quarters, removing the core. Bunged the apple flesh into a pan of water with lemon juice and cooked them to a pulp. Some skin remains but its soft and not objectionable. I won't be peeling them in future.

Sounds like a good move for small apples.