This homemade applesauce is cozy, simple, and so much better than store-bought. You only need 4 ingredients and about 30 minutes on the stovetop. 👇👇
What Makes This Recipe Great
It’s the perfect way to use up apples that are a little soft or bruised. The smell of cinnamon and apples simmering will make your whole kitchen feel like fall.
- Only 4 ingredients — apples, cinnamon, lemon juice, and water.
- Sweetened or unsweetened — skip the maple syrup if you prefer it naturally sweet.
- Smooth or chunky — you choose the texture.
- Kid-friendly — a snack my family eats right out of the jar.
- Freezer-friendly — make a big batch and save for later.
Next up – Recipe ingredients are below 👇👇
Recipe Ingredients
- 8 apples - peeled, cored, then chopped (any style of apple will work, but see my "tips section" for some favorites)
- ⅓ cup water
- ¼ cup maple syrup - honey or granulated sugar (This is optional. Skip the sweetener if you want your applesauce unsweetened)
- 1 tsp ground cinnamon
- 2 Tbsp lemon juice
➡️ Watch How To Make Easy Homemade Applesauce 👇👇
See the simple stovetop method that makes your house smell amazing.
Kitchen Equipment Used
- Apple peeler slicer and corer tool - This is what I used in the photos below to prepare my apples. It's such a great tool and under $20!
- Immersion blender or food processor to puree the applesauce.
Best Apples for Applesauce
You can use almost any variety of apples — but different apples give slightly different flavors:
- Gala or Fuji: naturally sweet and smooth.
- Honeycrisp: crisp and juicy with great flavor.
- Granny Smith: tart, less sweet, perfect if you don’t want to add maple syrup.
- Golden Delicious: soft and sweet, cooks down quickly.
👉 Mix and match varieties for more depth of flavor!
Step-By-Step Instructions 👇👇
STEP 1: Prep the Apples
Wash and peel 8 apples. Remove the cores, then cut into small chunks. Smaller pieces will cook faster.
STEP 2: Add Ingredients to Pot
Place the apple chunks into a medium pot. Add ⅓ cup water, ¼ cup maple syrup (optional), and 1 tsp cinnamon. Stir everything together.
STEP 3: Simmer on the Stove
Cover and cook over medium heat for 20–25 minutes, stirring occasionally. The apples should become very soft and easy to mash.
STEP 4: Add Lemon Juice
Remove from heat and stir in 2 Tbsp lemon juice. This balances the sweetness and keeps the applesauce fresh.
STEP 5: Blend or Mash
Use an immersion blender to puree until smooth, or leave a little chunky if you prefer. (A food processor or even a potato masher also works.)
STEP 6: Serve or Chill
Serve warm right away or refrigerate for 2 hours to enjoy cold.
Recipe Variations
- No Sugar Applesauce: Skip the maple syrup and let the apples’ natural sweetness shine. Gala, Fuji, or Honeycrisp apples work especially well unsweetened.
- Chunky Style: Mash with a potato masher instead of pureeing for a rustic texture.
- Instant Pot Option: You can cook applesauce in an Instant Pot on high pressure for 5 minutes, then quick release and puree. (I stick with stovetop for simplicity, but both work!)
- Baby Food: Make it unsweetened and puree until extra smooth. Perfect for little ones starting solids.
Recipe Tips
- Use any apples you have. Gala, Honeycrisp, and Fuji are sweet; Granny Smith adds a little tartness.
- Skip the sweetener. Apples are naturally sweet, so you don’t need the maple syrup if you prefer unsweetened.
- Mash for texture. Use a potato masher for a chunkier applesauce.
- Cook longer if needed. If apples are still firm, give them another 5–10 minutes.
Fun Serving Ideas
- Spoon over pancakes or waffles.
- Swirl into oatmeal or yogurt. Would be a great addition to my apple cinnamon overnight oats.
- Use in baking as a natural sweetener. Works great in my apple bread recipe or applesauce oatmeal muffins.
- Serve warm with a scoop of vanilla ice cream.
- Pack into lunchboxes for an easy fruit side.
How To Store Leftovers
- Refrigerate - Store in an airtight container in the fridge for up to 4-5 days. Just give it a good stir before using as it can sometimes separate.
- To Freeze - To keep this lasting longer, consider freezing it in an ice cube tray and then adding it to a freezer bag.
FAQs
No — peeling gives smoother texture, but you can leave skins on for extra fiber.
Yes! Just skip the maple syrup. Using sweet apples like Gala or Fuji gives plenty of natural sweetness.
Yes, but you’ll need to follow safe canning guidelines. This recipe is written for stovetop + freezing, not canning.
Absolutely! Just use a larger pot. Cooking time will be about the same.
Use a food processor or potato masher. The texture may be chunkier, but still tasty.
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Ingredients
- 8 apples - peeled, cored, then chopped
- ⅓ cup water
- ¼ cup maple syrup - optional (you can make this unsweetened as well)
- 1 tsp ground cinnamon
- 2 Tbsp lemon juice
Instructions
- Wash the apples. Then peel off the apple skin using a pairing knife, vegetable peeler or an apple peel, core slicer tool (this is what I used in the photos above).
- Break the 8 sliced apples into small pieces (this will help them soften faster) and add them to a large pot. Now add ⅓ cup water, ¼ cup maple syrup (optional ingredient), and 1 tsp ground cinnamon.
- Heat the pot over medium heat and bring it to a low simmer. Cover with a lid and let this cook for 20-25 minutes, until the apples are very soft. Stir occasionally during the process.
- Remove the pot from the heat and stir in 2 Tbsp lemon juice.
- Using an immersion blender, blend the ingredients until they turn into a smooth puree. You can also use a food processor for this step. Now the applesauce is ready to serve warm or place in the fridge 2 hours to serve cold.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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