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This homemade applesauce recipe is baked in the oven for a wonderfully concentrated apple flavor. With a hint of cinnamon and brown sugar, it’s delicious served warm or chilled.
I can’t make applesauce without thinking of my grandmother. No matter what was on her plate, she always wanted applesauce on the side—even requesting it at fancy restaurants, probably to the horror of the kitchen staff! I know she would have loved this homemade version.
Most applesauce recipes are made on the stovetop, but I prefer baking the apples in the oven. There’s no need to add water or juice to keep them from sticking, so the apple flavor stays concentrated. A little butter and brown sugar give the applesauce an almost apple pie-like flavor, and you can mash it until smooth or leave it a bit chunky, depending on how you like it.
“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 using a mix of McIntosh, Golden Delicious, and Granny Smith apples. McIntosh break down easily, Golden Delicious add sweetness, and Granny Smith provide a little tartness. Using a combination gives the applesauce a more balanced flavor.
- Brown sugar: Adds sweetness and a subtle caramel flavor. You can choose light or dark depending on what you have on hand.
- Butter: Gives the applesauce a silky texture and a slightly buttery, baked-apple flavor.
- Cinnamon: Adds a warm hint of spice without overpowering the apples.
- Jump to the printable recipe for precise measurements
How To Make Oven-Baked Applesauce
Prepare the apples: Peel, core, and cut the apples into chunks, then spread them in a baking dish. Scatter the brown sugar and butter over the top. Don’t worry about mixing everything together—the butter and sugar will melt into the apples as they bake.
Bake until tender: Cover the dish tightly with foil and bake, tossing the apples once halfway through. They’re ready when they’re very soft and break apart easily when pressed with a fork. You’ll also notice some delicious apple juices collecting in the bottom of the dish.
Mash: Mash the warm apples with a potato masher or fork until they’re the consistency you like. I prefer mine a little chunky, but you can keep mashing for a smoother applesauce. Give it a taste; if the applesauce is too tart, add a little more brown sugar until the flavors are balanced.
Serve: Spoon the applesauce into a bowl and sprinkle with cinnamon, if you like. Serve warm or chilled. The applesauce also keeps and freezes beautifully—see the recipe card below for storage and freezing instructions.
Make-Ahead, Storage & Freezing 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.
Oven-Baked Applesauce
Ingredients
- 4 pounds apples (about 10), peeled, cored and cut into 1-inch (2.5-cm) chunks (see note)
- 3 tablespoons unsalted butter, cut into ¼-inch (6-mm) chunks
- ¼ cup plus 2 tablespoons (packed) light or dark brown sugar
- Ground cinnamon, for serving (optional)
Instructions
- Preheat the oven to 400°F (205°C).
- Place the apples in a 9×13-inch (22×33-cm) 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.)
Notes
Nutrition Information
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.
What To Serve With Applesauce
Homemade applesauce is wonderful alongside roast chicken or pork, and of course, it’s a classic accompaniment to potato latkes. I also love it spooned over pancakes or vanilla ice cream.
More Apple Recipes You’ll Love
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Best Apple sauce ever !!
Every single person I’ve made this for thinks it’s the best applesauce they’ve ever eaten. I usually add a bit of pumpkin pie spice or some combo of nutmeg/cloves/cinnamon at the end. It is *delicious* served warm over vanilla ice cream.
Excited to try this recipe! Can i make it in the slow cooker? If so, high or low setting and how long?
I think this would work in a slow cooker, but since I don’t have one, I’m unsure how long it will take. If you want to Google it, Martha Stewart’s website has a piece that gives guidance on converting traditional recipes to slow-cooked versions. Please LMK how it turns out if you try it!
Growing up in coastal New Hampshire, apples were a big part of our autumn experience – cider donuts, pick-your-own apples at Applecrest Orchard, fresh pressed cider, apple pies, apple tarts, apple cake, baked apples, and of course applesauce made from “drops” collected in the orchard.
Well, this recipe brings back ALL of the memories! We now live in southern Portugal, and although our local orchards are mostly orange groves we enjoy the many varieties grown in the central part of Portugal. Store bought applesauce is not an easy to find item and when I found myself craving the warm, jammy taste of fresh applesauce and found this recipe,I made it immediately.
My husband and I ate the entire recipe within 2 days and I am making it again today – a double batch to share with our friends as well! This recipe is so easy and so authentic – it brings back ALL the yummy memories!
First time making applesauce. I just happened to have 9 Mcintosh apples and homemade brown sugar. Love it. I didnt even add cinnamon yet and it was still very good. Definitely will make again. I might even use it to make applesauce muffins😋
This amazing applesauce reminds me of one my great grandmother used to make when I was little. And I’m talking 60+ years ago. It was typically served warm, and with a slightly chunky texture. Delicious and homey tasting. I love to serve some kind of fruit-based dish/relish for holiday meals, and this may show up with our Christmas roast. I wonder how it would taste with a mix of apples and pears?
Hi Jenn,
I plan to make this a few days ahead of time, for Thanksgiving. How best should I warm it up?
Oven? Microwave, if oven is full of everything else? help …
Love your recipes, thank you!!!!
Susan
Hi Susan, so glad you like the recipes! Yes, it would be fine to reheat the applesauce gently in the microwave. Hope everyone enjoys!
Excellent, delicious, I cannot prepare enough. Your gandmother had superb taste, I also eat it to everything. Thank you. Now I try the simple apple tart.
Made a batch this afternoon and plan to make another batch tomorrow! Best applesauce ever!