Name: Easy Homemade Apple Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 to 4 pounds crisp (sweet apples, rinsed); ½ teaspoon ground cinnamon; 2 tablespoons fresh lemon juice (or fresh orange juice or apple cider vinegar); 1 tablespoon brown sugar; ¼ cup water (plus more if needed); 1 ½ teaspoons vanilla extract (optional); Extra brown sugar (honey, or maple syrup, to taste (optional))

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There’s something so cozy about a pot of apples simmering on the stove. This easy homemade applesauce is made with fresh, sweet apples, a little cinnamon, a splash of lemon juice, and just one tablespoon of brown sugar. As it cooks, your whole kitchen fills with the smell of warm apples and cinnamon. It’s like fall in a bowl!

Once you make your own, you’ll never want store-bought again. It’s naturally sweet, full of real apple flavor, and you get to decide if you want it smooth or chunky. Eat it warm, cold, or as a side with your favorite meals.

Why You’ll Love This Recipe

Homemade applesauce is one of the simplest things you can make. Here’s why you’ll love this one:

Just a few ingredients. Apples, cinnamon, lemon juice, brown sugar, and water.
Barely any added sugar. Only 1 tablespoon of brown sugar for the whole pot.
Smooth or chunky. Blend it, mash it, or leave it rustic. It’s up to you.
Freezer friendly. Make a big batch and save some for later.
So many ways to enjoy it. As a snack, a side dish, or a topping.

Smooth, Please! 🍎

In our house, there’s only one way to make applesauce: smooth. My husband Manny and my son Kevin both like their applesauce silky smooth, with no chunks at all. So once the apples are soft, out comes the blender. If you like a chunky applesauce, you can absolutely mash it instead, but if you ask my guys, smooth is the only way to go!

What Is Applesauce?

Applesauce is simply apples cooked down until they’re soft, then blended or mashed into a sauce. It can be sweet or tart, smooth or chunky, plain or spiced with cinnamon.

In Germany, applesauce is called Apfelmus, and it’s a big part of German cooking. We love it with crispy potato pancakes (Kartoffelpuffer), creamy rice pudding (Milchreis), and pancakes. Here in America, it’s a favorite snack and side dish, too.

Ingredients You Need

You only need a few simple ingredients for this applesauce. Here’s what each one does.

Apples: Use crisp, sweet apples like Honeycrisp, Gala, or Fuji. You’ll need 3 to 4 pounds, about 8 to 10 medium apples.
Ground cinnamon: Adds a warm, cozy flavor.
Lemon juice: Keeps the apples bright and adds a little tang. You can also use fresh orange juice or apple cider vinegar.
Brown sugar: Just 1 tablespoon adds a hint of caramel sweetness.
Water: A little water helps the apples steam and cook down without sticking.
Vanilla extract (optional): Adds a sweet, warm flavor if you like.
Extra sweetener (optional): Brown sugar, honey, or maple syrup, if your apples aren’t very sweet.

Equipment You Need

You don’t need anything fancy to make applesauce. Here’s what I use:

Large heavy pot with a lid: A heavy pot cooks the apples evenly without burning. A Dutch oven works great.
Vegetable peeler: For peeling the apples.
Apple corer: For removing the cores.
Cutting board: For cutting the apples into chunks.
Wooden spoon: For stirring.
Immersion blender or regular blender: For blending the applesauce until smooth.
Potato masher (optional): If you prefer chunky applesauce.
Glass jars or containers: For storing the finished applesauce.

How to Make Homemade Applesauce

This is one of the easiest recipes you’ll ever make. Here’s how to do it.

1: Wash the apples. Rinse the apples under cool water.

2: Peel the apples. Peel the apples with a vegetable peeler. You can leave the peels on if you like, but you’ll need to strain them out later.

3: Cut the apples. Cut out the cores and cut the apples into large chunks or wedges. They don’t need to be perfect, since they’ll cook down.

4: Add everything to the pot. Put the apple chunks into a large, heavy pot. Add the cinnamon, lemon juice, brown sugar, and ¼ cup of water. If you’re using vanilla extract, add it now too. Stir everything together so the apples are coated.

5: Cover and cook. Put the lid on and cook over medium-low heat for 25 to 35 minutes, stirring every so often, until the apples are very soft and fall apart when you press them with a spoon.

6: Check the water. While the apples cook, peek in the pot now and then. If it looks dry, add a splash more water and turn the heat down a little.

7: Cool and taste. Take off the lid and let the apples cool for a few minutes. Give it a taste. If you’d like it sweeter, stir in a little brown sugar, honey, or maple syrup, starting with 1 teaspoon.

8: Blend or mash. For smooth applesauce, the way my family likes it, use an immersion blender right in the pot, or carefully blend it in a blender until it’s silky. For chunky applesauce, mash the apples with a potato masher instead.

9: Thicken if needed. The applesauce will get thicker as it cools. If it still looks too watery, put it back on the stove and simmer it uncovered for a few minutes, stirring often.

10: Serve or store. Enjoy it warm, or let it cool completely and store it in jars in the fridge.

Debbie’s Tip

Mix your apples! For the best, most apple-y flavor, use two or three different kinds of apples. I like crisp, sweet apples like Honeycrisp, Gala, and Fuji, the same ones you’d love to eat fresh. Each variety adds its own flavor, and together they make a richer, tastier applesauce.

Variations & Substitutions

This applesauce is easy to make your own. Here are a few ideas:

More cinnamon: If you love cinnamon, use ¾ teaspoon of ground cinnamon, or add 2 to 3 cinnamon sticks to the pot instead. Remove the sticks before blending.
No sugar added: Skip the brown sugar completely if your apples are sweet enough.
Different juice: Use fresh orange juice or apple cider vinegar instead of lemon juice.
Extra spice: Add a pinch of nutmeg, cloves, or allspice with the cinnamon.
Add pears: Swap a few apples for ripe pears for a sweet, smooth sauce.
Peels on: Leave the peels on for extra color and flavor, then run the sauce through a food mill or press it through a fine mesh strainer to remove them.

Storage & Freezing

Homemade applesauce keeps well, so it’s perfect for making ahead.

Fridge: Store in an airtight container or jar for 7 to 10 days.
Freeze: Let it cool completely, then freeze in freezer-safe containers or zip-top bags for up to 6 months. Leave a little space at the top of containers, because it expands as it freezes.
Thaw: Thaw overnight in the fridge and stir well before serving.
Small portions: Freeze applesauce in ice cube trays, then pop the cubes into a freezer bag. It’s great for adding to oatmeal or baking.

Frequently Asked Questions

Here are the questions I hear most about homemade applesauce.

What are the best apples for applesauce?
Crisp, sweet apples like Honeycrisp, Gala, and Fuji work great. Using a mix of two or three kinds gives you the best flavor.

Do I have to peel the apples?
No! You can leave the peels on, but you’ll need a food mill or fine mesh strainer to remove them after cooking. Peeling first is the easiest way.

Can I make it without sugar?
Yes! If your apples are nice and sweet, you can skip the brown sugar completely.

Why is my applesauce too watery?
Just simmer it uncovered for a few more minutes, stirring often, until it thickens. It also gets thicker as it cools.

How do I get it really smooth?
Blend it with an immersion blender or a regular blender until it’s silky. Peeling the apples first also helps make it extra smooth.

Can I can this applesauce?
This recipe is made for the fridge and freezer. If you’d like to can it, please follow a tested canning guide for safe times and methods.

How do Germans eat applesauce?
In Germany, we love Apfelmus with potato pancakes, rice pudding, and pancakes. It’s also delicious with pork chops or as a topping for yogurt.

More Recipes You’ll Love

If you love cozy apple recipes, try these next:

Grab a Spoon!

There’s nothing quite like warm, homemade applesauce straight from the pot. It’s simple, healthy, and full of real apple flavor, with just a little cinnamon and a touch of brown sugar. Make a big batch, keep some in the fridge, freeze the rest, and enjoy a taste of fall any time you like.

Enjoy every bite,