Applesauce Recipe

This stovetop chunky applesauce is inspired by my mom’s homemade recipe—simple, wholesome, and full of cozy flavor. All you need are a few apples, a splash of apple cider, and a touch of cinnamon for the best homemade applesauce you’ll ever taste!

Growing up, I always ate the store-bought applesauce—the kind that came in little cups packed in my lunchbox. It wasn’t until I was an adult that my mom started making her own applesauce from scratch, and let me tell you… the first time I tried it, I was hooked! The flavor was unreal and the texture was just right—soft but still chunky. I’m not a fan of mushy applesauce, and hers had that perfect bite I love.

Eventually, I decided to try making my mom’s recipe myself, and it turned out just as good (if not better!) than hers. The best part? You don’t need any fancy tools or special equipment—no food mill required. All you need is a pot, a stove, and a few simple ingredients. If you don’t have apple cider on hand, water works just as well. It’s simple, wholesome, and full of cozy homemade flavor! We love to eat homemade applesauce as is or as a side to compliment a pork tenderloin, potato pancakes, or even breaded pork chops.

Jump to:

• Why this Recipe Works
• Ingredients
• Directions
• FAQ
• Recipe Tips & Tricks
• Applesauce Recipe

Why this Recipe Works

Minimal Ingredients – Just 3 ingredients you probably already have at home.

Quick & Easy – Ready in about 30 minutes, all on the stovetop.

Customizable Texture – Mash with the back of your spoon or a fork for chunky applesauce or puree for silky smooth.

Ingredients

• Apples – You can use a mix of apples or just one variety–whatever works for you.
• Cinnamon – Adds warmth and that classic fall flavor.
• Apple Cider – Infuses extra apple flavor and helps the apples cook down. Water can be substituted if needed.

Directions

Prep the apples – Peel, core, and roughly chop 6 medium apples into small chunks.

Combine ingredients – Place the apples in a medium-sized pot. Add 1 teaspoon of ground cinnamon and ¼ cup of apple cider (or water if you prefer a lighter flavor). Give everything a good stir to coat the apples.

Cook the apples – Cover the pot and bring the mixture to a simmer over medium heat. Once it begins to bubble, reduce the heat to low and continue cooking for 20–25 minutes, stirring occasionally, until the apples are soft and easily pierced with a fork.

Mash to your liking – Remove the pot from the heat. Use a potato masher, fork, or back of a wooden spoon (my preferred method) to mash the apples until you reach your desired consistency. For chunky applesauce, leave some texture; for smoother applesauce, mash a bit more or use an immersion blender.

Taste and adjust – Give the applesauce a taste — if you prefer it sweeter, stir in a little brown sugar, maple syrup, or honey while it’s still warm.

Serve or store -Enjoy warm right out of the pot, or let cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

FAQ

Recipe Tips & Tricks

Here are a few of my favorite tips and tricks when making homemade applesauce.

• Sweeten – Add a tablespoon of brown sugar or maple syrup if you prefer sweeter applesauce.
• Spices – You can play with the spices and add more if you wish like a pinch of nutmeg, cloves, or allspice for a spiced applesauce.
• Double – Double the batch and freeze in portions for school lunches or quick snacks. You can use a Soupercubes tray or even an ice tray if you’d like.
• Peeling – Yes, you most definitely need to peel the apples. If not the texture is not smooth (even for chunky applesauce).
• Baby Food – For baby food, puree until smooth and strain if needed.

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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