Applesauce
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One taste, and you’ll never go back to store-bought! This homemade applesauce is rich, tart and sweet, with an irresistible apple pie flavor that’s sure to become a favorite.
I cannot make homemade applesauce without thinking of my grandmother. No matter what was on her plate, she’d always have it with a side of applesauce—even daring to request it in fancy restaurants, probably to the horror of the kitchen staff! I know she would have absolutely adored this homemade version. It’s richly flavored, tart and sweet—and it blows store-bought applesauce out of the water.
With just four ingredients, this homemade applesauce recipe is a breeze—the hardest part is peeling the apples. While it’s traditionally made on the stovetop, I prefer the baking method. On the stovetop, you need to add water or juice to prevent sticking, but in the oven, no extra liquid is required, so you get a more concentrated apple flavor. And while I may not reach for it with every meal the way my grandmother did, I can see why she loved it so much—it’s perfect as a side dish with pork tenderloin, roast chicken, pierogi or latkes, on its own as a snack, or even spooned over pancakes or vanilla ice cream.
“I had a bunch of apples slightly past their prime and this was a great way to use them. I added a cinnamon sticks and it made the house smell lovely.”
What you’ll need to make homemade applesauce
- Apples – I like to use a blend of McIntosh, Golden Delicious and Granny Smith apples for a more nuanced flavor. Feel free to use other varieties, such as Jonathan, Fuji, Honeycrisp, Jonagold, Braeburn, Stayman Winesap, Gala, etc.—just keep in mind that super-tart apples will yield a tangy applesauce, and may require more sugar to balance the flavors.
- Butter – Adds richness and helps enhance the natural sweetness of the apples as they bake.
- Brown sugar – Adds sweetness and a touch of molasses flavor. You can choose light or dark depending on how deep you want the flavor to be.
- Ground cinnamon – For sprinkling at the end; adds warmth and spice to complement the apples.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, peel, core and chop the apples into 1-inch chunks.
Place them in a 9×13-inch baking dish and top with brown sugar and pads of butter.
Cover with aluminum foil and bake for 45 t0 50 minutes, until the apples are tender.
Using a potato masher or fork, mash the apples to your desired consistency (I like a chunky texture).
Taste and add more brown sugar if necessary. Note that no two batches will taste the same — it all depends on the apples you use. Transfer to a serving dish and add a dash of cinnamon, if desired. The applesauce can be made up to 4 days ahead and refrigerated in an airtight container. It can also be frozen for up to 3 months.
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Applesauce
One taste, and you’ll never go back to store-bought! This homemade applesauce is rich, tart and sweet, with an irresistible apple pie flavor that’s sure to become a favorite.
Ingredients
- 4 pounds apples (about 10), peeled, cored and cut into 1-inch chunks (I like a combination of McIntosh, Golden Delicious, and Granny Smith)
- 3 tablespoons unsalted butter, cut into ¼-inch chunks
- ¼ cup plus 2 tablespoons light or dark brown sugar, packed
- Ground cinnamon, for serving (optional)
Instructions
- Preheat the oven to 400°F.
- Place the apples in a 9x13-inch baking dish. Scatter the brown sugar and chunks of butter evenly over top. Cover tightly with aluminum foil and bake for 45 to 50 minutes, tossing once halfway through, until the apples are very tender.
- Mash the apples with a potato masher or fork. Taste; if the applesauce is too tart, add more brown sugar little by little until the flavors are balanced. (Note that no two batches will ever be the same; the flavor will depend on the tartness of the apples you use.)
- Make-Ahead/Freezer-Friendly Instructions: The applesauce can be made up to 4 days ahead and refrigerated in an airtight container. It can also be frozen for up to 3 months.
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1/2 cup
- Calories: 196
- Fat: 5g
- Saturated fat: 3g
- Carbohydrates: 42g
- Sugar: 34g
- Fiber: 5g
- Protein: 1g
- Sodium: 6mg
- Cholesterol: 11mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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We made this recipe and loved it. It is by far the best apple sauce I have tasted. This is a keeper.
Recipe was simple to make and so delicious!! Loved it!
So yummy! I used a mix of fuji, honey crisp, granny smith and a Bartlett pear. I sprinkled the apples with just a bit of apple pie spice and lemon. Will continue to use this recipe technique for apple sauce!
This is so good and simple. I used old withering apples that my family hadn’t gotten to, and a few big good ones. So this was a sweet treat. I had about 3+ lbs on hand. I added the last two tablespoons of light brown sugar. The tart is under flavor with the cinnamon was perfect.
First time making apple sauce and everyone loved it!
Yup, best applesauce recipe ever. So easy yet so delicious. I suggest just a tiny bit less sugar, and sprinkle in some cinnamon at the halfway part because it makes the kitchen smell great. I used a potato masher the 1st time and a fork the 2nd; both worked well.
I just made this chunky applesauce. Have to say it is the best applesauce I have ever tasted!! I followed the directions exactly except I used all Macintosh apples. So simple and quick!
I’m with your grandmother. I love applesauce and I can all our applesauce, apple butter, and apple pie filling. I’m going to try your oven method because I’m the crockpot method. It’s never too late to learn and all your recipes come out perfect.
I’ve done the mixing apple varieties for depth of flavor etc but last year I purchased Ambrosia apples from a local organic orchard. They are sweet enough I no longer have to add sugar when I process and the taste is superior to even a mixed variety applesauce. So this fall when Ambrosia apples are available I’ll try your oven method. I know I’ll love it like every other recipe.
I’ve tried so many of your recipes and every one is amazing.
So glad you enjoy them Ann! ❤️
So easy and delicious! Thank you!