Applesauce
This post may contain affiliate links. Read my full disclosure policy.
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.
You may also like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn, just made this recipe – it’s one of the best I have made so far. Very good and so easy to make. It’s a keeper.
Merci
Suzanne
Jenn – I have made this several times and it has always been a big hit. I am wondering if it can be made with pears. Any thoughts? Thanks. Kathy
Glad you like it! Yes, I think it could be made with pears but because they’re a bit sweeter than apples, I’d cut back the sugar a touch. Please LMK how it turns out!
Hello, is this a good recipe for Canning/Preserving, other than freezing??
Many thanks for all, Love Everything!!!
OOOPS!! Apologies, didn’t see your reply to similar inquiry. Thank you.
Could this recipe be canned?
Hi Bonnie, I didn’t develop this recipe for canning so I can’t say for sure that it would be safe. Sorry!
This recipe is AWESOME! I followed it completely and it turned out so yummy! This is so easy as well. No standing over a hot stove in 35 degree summer heat. Baked them in the toaster oven for 50 mins. When it was finished, we put a few of the apple chunks on ice cream before we mashed them and added a sprinkle of granola. Yummy! This will definitely be a family favorite.
I’ve always made homemade apple sauce when my apples are a little too ripe to eat fresh, or when I have had my share of apple crisp for the fall (check out that recipe too!!! So yummy.) I’ve never used brown sugar though, and it’s a game changer!! So decadent and delicious. I made them on the stove top, but will try baking next time. Thanks for all your wonderful and delicious recipes. You’re my go-to.
Awesome, easy, and foolproof. Had a little lightbulb moment and ate this with cabbage rolls and HOOO BOY. This is too easy and complementary not to be a fall staple, especially with in season apples being insanely cheap. You can literally freeze it in portions if you don’t eat it all the second it comes out of the oven. Come on people. Make this already.
This is the only applesauce recipe I will ever use. It is so good. I like to make it and serve it at room temp or even while its still warm.
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. Will definitely make again!
Making this for 3rd time. So good! Cut back sugar a bit. May add a little vanilla before baking.
I warm this up, sprinkle with cinnamon, & it’s my desert.
Great, easy recipe.
I’ve always wanted to make applesauce so I tried my hand at it with this recipe. I chose it blend it smooth and add just a bit of cinnamon. It was absolutely lovely!