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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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This applesauce recipe is delicious! I made it last night with Gala apples and everyone that tried it loved it. I will definitely be making it again!
This apple sauce was amazing. I added a shot of Calvados brandy because it looked dry when I put it in the oven. It didn’t need it because there was lots of juice from the apples. This recipe is s keeper I will make this again!
This applesauce is perfect! I loved being able to just stick it in the oven. And it was really easy to mash up the apples with a potato masher. I only used 1/4 cup of brown sugar and it was plenty sweet for my taste. This will be my go-to applesauce recipe…
Ridiculously easy and soooo good. I love chunky applesauce and the store brands have the texture of baby food. Will be making often
This recipe is wonderful and easy. I add a bit of cinnamon at the halfway point.
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!
My mother too made applesauce without peeling. The secret was that she had a food mill which held back the skins, cores and seeds. The applesauce was a beautiful pink colour. Not sure that food mills still exist. This was in the 1950’s.
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.