Applesauce
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This homemade applesauce is rich, tart and sweet—almost like apple pie filling—and a world apart from store-bought.
My grandmother Elleen, in all her quirky charm, had a special fondness for applesauce. Regardless of what was on her plate, she would always enjoy it with a side of applesauce, even daring to request it in fancy restaurants, which never failed to raise eyebrows among the waitstaff. I know she would have absolutely loved this homemade applesauce. It’s richly flavored, striking the perfect balance between tartness and sweetness—and it blows the store-bought stuff out of the water.
Making homemade applesauce is a breeze; the most laborious step is peeling the apples. While it’s traditionally prepared on the stovetop, I prefer the baking method. With the stovetop approach, you need to incorporate water or juice to prevent sticking, but with the baking method, no additional liquid is required, resulting in a more concentrated apple flavor. While I might not crave it with every meal like my grandmother (though it’s perfect with pork tenderloin, roast chicken, or latkes!), it’s delicious for breakfast, a snack, or dessert.
“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!”
What you’ll need to make homemade applesauce
For the apples, I like to use McIntosh with a few Golden Delicious mixed in for a more nuanced flavor. Feel free to use other varieties, such as Jonathan, Fuji, Honeycrisp, Jonagold, Braeburn, Stayman Winesap, Granny Smith, etc.—just keep in mind that super-tart apples will yield a tangy applesauce, and may require more sugar to balance the flavors.
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 a chunky consistency.
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.
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Applesauce
This homemade applesauce is rich, tart and sweet—almost like apple pie filling—and a world apart from store-bought.
Ingredients
- 4 pounds apples (about 10), peeled, cored and cut into 1-inch chunks (I like a combination of McIntosh and Golden Delicious)
- 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 3 days ahead and refrigerated or frozen in an airtight container 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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I just finished making your applesauce and it was epic! I’ve never made applesauce before and this was easy because I used a spiralizer to peel, core and slice the apples. I used 4 Grannies and 4 Honey Crisps and the end result is 100% better than any store bought brand. I’ll be making this again and again!
Excellent! So glad I finally tried to make applesauce and started here! Thanks!
Other than peeling and cutting the apples, this recipe is as easy as it gets and the results are incredible. I add a little bit of lemon juice to perk up the apples. I’ll never eat store bought applesauce again.
Hi Jenn, Years ago my mother gave me an applesauce recipe that didn’t call for
peeling the apples. It was wonderful and couldn’t even tell that the apples were
unpeeled. I lost the recipe many years ago. Have you ever not peeled the apples
to see what it is like unpeeled. Frankly I am too lazy in my old age to peel 10
apples! Thankyou.
Hi Sid, I’ve never left the skin on the apples. I think it’s probably best if you peel them, but you can get away with skipping it if you’d like. Hope you enjoy the applesauce if you try it!
I love the more intense flavor of baked applesauce. Like to keep it chunky, just mashing a bit with a fork after baking. Have been making an apple/pear version created by Ina Garten for several years. In addition to the butter & brown sugar in your recipe, hers includes orange & lemon zest plus a bit of fresh squeezed juice.