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This easy homemade applesauce is made on the stove, naturally sweetened, and comes together with minimal prep.
Serve this applesauce as a wholesome kid-friendly snack, as part of your Thanksgiving dinner, or to make the most delicious applesauce muffins.
Easy Stovetop Applesauce
From the taste to the texture to the aroma of applesauce cooking, NOTHING compares to homemade applesauce.
And this stovetop applesauce recipe is incredibly easy for one key reason.
You don't have to peel the apples.
Which, let's be honest, is the MOST time-consuming part of making applesauce. As the applesauce cooks, the peels break down and soften enough to blend into the applesauce, adding fiber and nutrients to the dish. Talk about win-win!
Ingredients You Will Need
- Apples: You can make homemade applesauce from just about any variety of apples, but for the best flavor, I recommend a mix of sweet, crisp apples like Honeycrisp, Fuji, Cortland, Gala, and/or Golden Delicious. If you like a tart finish to your applesauce, add 1-2 Granny Smith apples. But I wouldn't add more than a couple, as that can make the applesauce overly tart.
- Apple Juice: I use 100% apple juice, which naturally sweetens and enhances the apples' flavor. Apple cider also works.
Money-Saving Tip
Scan the manager's specials for apples that are almost past their prime. They are typically marked down drastically, and they make the perfect base for applesauce! I have even found great specials at my local orchard on bruised apples.
How to Make Homemade Applesauce on the Stove
- Prepare the apples. Wash the apples well, then remove their cores and chop into large chunks. You don't need to be exact, but it is best to keep the chunks similar in size so they cook evenly.
- Simmer until apples are soft. Add the apples and juice to a heavy-bottomed pan and bring to a boil. Once boiling, lower the heat, cover the pan, and simmer until the apples are super tender and the skin has softened. Be sure to stir every 5-10 minutes.
- Blend. Instead of using a potato masher or immersion blender, I recommend using a food processor or blender to break down the apple skins. To do this, use a slotted spoon to transfer the apples a blender or food processor fitted with an s-blade, leaving the cooking liquid in the pan. Blend until you reach the desired consistency, adding cooking liquid if needed.
Recipe Variations
- Peel the Apples: You can certainly peel the apples if you prefer. I like the ease of not peeling plus the added nutrition that the peels provide.
- Cinnamon Applesauce: For Cinnamon Applesauce, add 1-2 teaspoons of ground cinnamon to apples before cooking.
- Add Spices: While cinnamon is common, ground nutmeg, apple pie spice, or even pumpkin pie spice are all delicious additions to homemade applesauce.
- Sweeter Applesauce: I recommend tasting the finished applesauce first, since apple sweetness varies considerably. If needed, stir in 1 to 2 tablespoons of maple syrup, honey, brown sugar, or granulated sugar while the applesauce is still warm so the sugar dissolves easily.
- Slow Cooker Instructions: To make homemade applesauce in the crockpot, place apples, apple juice, and spices into the base of the slow cooker. Cover and cook on high for 4 hours or low for 6 hours. Blend as directed.
Storage Instructions
- Refrigerate: Once your applesauce is blended, let it cool slightly, then transfer it to an airtight container or jar. Refrigerate for up to 5 days.
- Freeze: To freeze applesauce, let it cool completely. Place into 1-quart freezer-safe bags or containers, leaving about 1 inch of room for expansion. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight. Serve cold or heat gently over low heat before serving.
Serving Suggestions
Applesauce makes a wonderful, healthy snack, but it is good for so much more.
- In Baking: Applesauce is a great substitute for oil. I use it in Apple Quick Bread, Banana Breakfast Cookies, Baked Oatmeal Cups, Zucchini Bread, Peanut Butter Banana Muffins, and Chocolate Zucchini Muffins.
- For Breakfast: Applesauce is delicious swirled into overnight oats or used as a topping for pancakes or waffles, especially sweet potato pancakes and sweet potato waffles.
- As a Side Dish: Whether you make this stovetop applesauce or my Instant Pot applesauce, it makes a delicious side dish for pork. We love serving it alongside air fryer pork chops, breaded pork chops, bacon-wrapped pork chops, and crockpot pork and sauerkraut.
More Delicious Apple Recipes
- Broccoli Apple Salad
- Kale Apple Salad
- Slow Cooker Pork Roast with Apples
- Turkey and Apple Sandwich
- Baked Apples
- Dutch Apple Pie
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Homemade Applesauce
This easy homemade applesauce is made on the stove, naturally sweetened, and comes together with minimal prep.
Ingredients
- 3 pounds apples, select sweet, firm apples
- 1 cup 100% apple juice
- 1-2 teaspoons cinnamon, optional
Instructions
- Prepare Apples. Wash and dry the apples. Remove the cores, then cut the apples into 2-inch chunks. There is no need to peel unless desired.
- Simmer. Place apples in a heavy-bottomed stock pan. Add the apple juice and cinnamon if using. Bring the mixture to a boil over medium-high heat and then reduce the heat to low. Simmer partially covered for 1-2 hours, or until the apples have completely broken down and the skin is soft, stirring every 5-10 minutes.
- Blend Applesauce. Using a slotted spoon, transfer the apples to a blender or food processor fitted with an S-blade, leaving the cooking liquid in the pan. Leave the lid cracked open slightly and blend until you reach the desired consistency. If needed, add some of the reserved cooking liquid to help achieve a smooth applesauce.
- Serve/Store. Serve warm or cool to room temperature, then transfer to an airtight container or jar and store in the refrigerator for up to 5 days.
Notes
Apples: I recommend sweet, firm apples such as Honeycrisp, Gala, Fuji, Cortland, and Golden Delicious. If desired, add one or two Granny Smith apples for a bit of tartness, but using too many can make the applesauce quite tart.
Freeze: Once the applesauce has cooled, transfer it to a freezer-safe container, leaving 1 inch of space for expansion, and store in the freezer for up to 3 months. Defrost in the refrigerator overnight before serving.
Liquid: Instead of apple juice, you can use apple cider as the cooking liquid. You can use water as well, but it will not add as much natural sweetness to the applesauce.
Peeling Apples: I do not peel apples because I blend applesauce to be smooth, and I want the added nutrients found in the skins. If you don't want to blend your applesauce and prefer a chunky consistency, peel your apples.
Nutrition
Calories: 73kcalCarbohydrates: 19gSodium: 2mgPotassium: 152mgFiber: 2gSugar: 14gVitamin A: 60IUVitamin C: 5.5mgCalcium: 12mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Could this be made in the slow cooker? Appreciate your recipes! Thanks
Hi Kerri! Absolutely! I would cut the liquid to 1/2 cup and let cook for 6-8 hours on low. Then blend as directed.