The best applesauce recipe—with options to make it chunky or smooth, whichever you prefer!

Neglect each half you’ve ever disliked about retailer-bought applesauce. Selfmade applesauce is one different animal. It tastes just like the inside of an apple pie!

Hand-crafted applesauce is a healthful and delicious snack by itself. What else can you do with applesauce? I wish to serve it on ice cream want it’s an apple crisp. Pile do-it-your self applesauce onto toast with almond or peanut butter. Swirl it into your oatmeal.

Layer applesauce between yogurt and granola for an apple parfait and folk go wild. The apple crisp parfaits in my cookbook have been a favorite with my recipe testers.


Applesauce requires just a few elementary substances: apples, water and sweetener (see beneath). I add cinnamon for some autumnal spice, nevertheless you may go away it out and/or add totally different warming spices (suppose ginger, nutmeg, clove). A tiny splash of apple cider vinegar or lemon juice truly livens up the flavour. That’s it!


  • 1 ½ kilos Gala apples (or another variety of sweet pink apple, about 4 medium)
  • 1 ½ kilos Granny Smith apples (or Golden Delicious, about 4 medium)
  • ⅓ cup water
  • 2 tablespoons maple syrup or honey, additional to fashion
  • 2 teaspoons flooring cinnamon
  • 2 teaspoons apple cider vinegar or 1 tablespoon lemon juice


  1. Peel, core and chop the apples into 2″ chunks. In a medium Dutch oven or large stainless-metal saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cowl and produce the mixture to a simmer over medium heat. Proceed simmering, stirring typically, until the apples are tender and falling apart, about 15 to twenty minutes.
  2. Take away the pot from the heat. For chunky applesauce, use a potato masher or the once more of a sturdy spatula or picket spoon to interrupt it as a lot as your required consistency. For straightforward applesauce, combine it in your meals processor.
  3. Stir inside the vinegar. Alter to fashion as wanted—for sweeter applesauce, stir in further maple syrup (I usually add 2 tablespoons); for additional spice, add additional cinnamon; for additional complexity, add one different teaspoon of vinegar.
  4. Serve warmth or chilled; let it cool to room temperature sooner than defending leftover applesauce and storing it inside the fridge. Leftover applesauce will protect successfully inside the fridge for about 5 days, or for months inside the freezer.