How to Make Applesauce

This is my favorite applesauce recipe, I give it out whenever people ask me how to make homemade applesauce. It’s a simple recipe, easy, delicious and healthy too. On top of that? Kids love it –at least mine (and their friends) gobble it down every time we make it.

Another benefit of making applesauce from scratch? It’s an easy and nourishing recipe for children. Mine really get involved in peeling and chopping the apples; we’ve been making apple sauce together to mark the change of seasons (summer moving to fall) since they were toddlers.

Today, September 23, 2011 is the Autumnal Equinox, the first day of fall.

For me, the first day of autumn is about giving thanks for the bounty of the harvest (which is overflowing in my backyard garden at this very moment). It is also about acknowledging the change of seasons and the need to gather together our harvests (think of the squirrel stashing away nuts) and put them away for the colder, less abundant season to come –winter.

how to make applesauce

I posted this recipe when I first started my website 5 years ago, and I’m re-posting it today for those looking for a family friendly activity to partake in this weekend, honoring the start of autumn.

How to Make Applesauce

Print Recipe
  1. Place apples and cinnamon in a 2 quart baking dish with lid
  2. Bake covered at 350°F for 60-90 minutes until apples are soft
  3. Allow to cool slightly
  4. Crush apples with a potato masher, until sauce is desired consistency
  5. Serve

boys picking apples

We will have this simple applesauce recipe when we break our fast at Yom Kippur.

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34 responses to “How to Make Applesauce”

  1. Great idea! I usually remove the pits, cut apples in half and put them in a casserole dish, face down. Then I bake them until soft and, using a spoon, get the soft part out. If you sprinkle some brown sugar on the apples, you will end up with sweet applesauce. I’ll try it your way next time.

  2. Elana, this applesauce was awesome!
    I made this for my break fast over the weekend and everyone loved it!

    Got my apples fresh from the Boulder Farmers Market – Elas Farm. They were wonderful and helpful on apple selection and suggestions:)

    Plan on making this applesauce very often!

    Thank you for your inspiring and wonderful recipes!

    L’Shana Tova!

  3. I’ve made 2 batches since you posted this. I’ll never add water to applesauce again. Oh it tasted so good. The first batch I made with Honeycrisp apples – they were the best – but they went way too fast. There was just enough left over (I put it away quickly) for one serving of pancakes the next day :) Today, I made a batch with Gala apples – they were also good – a little moister. I’m going to freeze a couple of little containers for later. Yum.

  4. Hi Elana

    What’s the best apple for sauce, baked items and the best for eating? The last several bags of apples I have purchased the skins have been sooo tough (like leather) and the apple very fibrous, my last 2 bags of grannies, 1 bag of johnnygold and my last bag of gala have all been like this. Is there a way to tell before I make a purchase? Thanks

  5. I grate the apples, skin on, with a hand held grater. I put the grated apples in a bowl, add very little bit of water, and microwave for 2-3 minutes.

    When cool, I use a potato masher and mash. I don’t add any spices.

    I freeze in 1/4 cup portions.

  6. Last weekend we put up 21 quarts of applesauce and 7 pints of apple butter from our single tree. The kids loved picking the apples, washing them and mashing them. What a great way to spend a fall day together!

  7. Like Carol, I’ve only ever tried the stove top method… like the idea of adding this to the oven when something else is in there roasting too. Applesauce makes a great gluten free breakfast sprinkled with walnuts. Thanks Elana! Claudine

  8. wow — never thought about apple sauce in an oven or crockpot. In my family we cut the apples by hand and toss them into a big pot, which we add a little water to, and put on the stove top on a not too high heat (Medium to start, but even lower- as you don’t want them to burn). After a little while they will have softened enough to break into smaller bits and to see just how juicy they are and adjust the water content, (I always keep a pot of boiled water w/ a ladle nearby to add a bit more if necessary). Add 1-2 cinnamon sticks to the pot
    As they continue to cook and begin to look closer to texture of applesauce (we like chunky) as some apples are sweeter than others at this time I occasionally add (to taste) a little tiny bit of a sweetner (agave, coconut palm sugar, or organic raw – whichever, as it is really very little)
    Never is what I add exactly the same, but I always add min a tsp of vanilla extract to my applesauce at the end (at moment mine is a homemade tahitian vanilla extract).
    This applesauce goes SO FAST, sometimes I have no chance other than when cooking it to even taste it.
    Now I am going to try a baked variety – thanks

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Recipes » Snacks » How to Make Applesauce