This homemade Applesauce Recipe is quick, easy, and so much better than store-bought! Make it smooth or chunky, sweet or spiced, and exactly how you like it!
Author’s Notes
Our Apple Trees Keep Me Busy And I LOVE It!
There are few things my kids love more than applesauce, and after buying one too many of those pouches, I finally thought, why am I not just making this myself?! Especially because we have a few apple trees.
We planted several fruit trees years ago, and our apple trees are always the best producers. We get SO many apples every year, which I love because apples are one of my favorite ingredients to bake with. A good amount goes into this applesauce, and the rest are pretty much guaranteed to end up in my husband’s all-time favorite dessert, apple pie, his second favorite, apple crisp, some after-school apple nachos, or my Crockpot apple butter.
I love making applesauce from scratch because, besides making the entire house smell incredible, I can make it exactly how my family likes it: super smooth, subtly sweet, and with just the slightest touch of cinnamon.
Applesauce Recipe Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Apples | I use half Granny Smith and half Fuji or Gala. The tart and sweet combination gives this applesauce so much more flavor than using only one variety. |
| Maple syrup | This gives the applesauce a subtle sweetness without overpowering the apples. You can use sugar instead if you prefer. |
| Cinnamon | Totally optional. I only use a little because I want the apples to stay front and center. Add more if you like a more heavily spiced applesauce. |
| Lemon juice | Don’t skip it! That little bit of acidity brightens up all the apple flavor and keeps the finished sauce from tasting flat or overly sweet. |
How to Make This Applesauce Recipe
- Prep apples: Peel, core, and chop the apples into large chunks.
- Combine: Combine the apples with water, salt, maple syrup, and cinnamon.
- Simmer: Cover and cook until the apples are VERY tender.
- Blend or mash: Blend for smooth applesauce or use a potato masher for chunky.
- Finish the flavor: Stir in fresh lemon juice and vanilla.
- Chill: Let it cool, then refrigerate until cold.
Quick Tip
Don’t fill your blender all the way with hot applesauce.
Hot mixtures expand and create steam as they’re blended, so I only fill the blender halfway and work in batches if needed. Start slowly and carefully remove the lid when you’re finished.
Chelsea’s Notes
A Little Thin At First? Totally Normal
Don’t worry if this applesauce recipe seems a little thin at first. It thickens as it cools thanks to the natural pectin in the apples.
Storage
Store leftover applesauce in an airtight container in the fridge for about 1 week.
You can freeze it for 6 to 9 months. I like freezing it in smaller portions so you don’t have to thaw an entire batch at once.
For longer-term storage, you can also can the applesauce. Follow a tested water-bath canning guide for safe processing times, jar sizes, headspace, and acidity requirements.
More Ways to Use Leftover Apples
Desserts
Applesauce Muffins
Healthy
Apple Fennel Salad
Desserts
Apple Cheesecake Bars
Salads
Apple Salad Recipe
Applesauce
Video
Equipment
Ingredients
- 8 to 11 apples I use half Granny Smith and half Fuji or Gala, 4 pounds
- 1 cup water
- 1/4 teaspoon salt
- 2 tablespoons maple syrup or 1/4 cup sugar
- 1/4 teaspoon cinnamon optional
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract optional
Instructions
- Peel, core, and coarsely chop apples into 2-inch chunks, yielding about 9-1/2 cups.
- In a large pot, combine apples with water, salt, maple syrup, and cinnamon (if using). Heat over medium-high until simmering, then reduce to medium-low, cover, and cook for 18–20 minutes, stirring occasionally, until apples are very tender.
- Remove from heat and let cool 10 minutes. Transfer contents to a blender, filling only halfway and blending in batches if needed, until smooth (see note 1). For chunky applesauce, use a potato masher to achieve the desired consistency.
- Stir in lemon juice and vanilla (if using). Mix well. Taste and adjust with more maple syrup for sweetness or more cinnamon for additional spice.
- Let applesauce cool to room temperature, then transfer to an airtight container and refrigerate for 1 hour until chilled.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
