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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My homemade applesauce recipe promises the perfect fall flavor and is so easy to make with fresh apples. It’s better than storebought, great for kids, and perfect to enjoy on its own or in desserts.
- Simple & Quick: Ready in just 35 minutes with only a few ingredients.
- Kid-Friendly: Sweet and smooth, perfect for kids to enjoy.
- Versatile: Great on its own or to add moisture and flavor to baked goods.
- Better Than Storebought: Made fresh with no preservatives or additives.
My Homemade Applesauce is one of the easiest recipes you’ll ever try. My mum used to make it, and it was always perfect alongside yogurt as a snack. Back in Ireland, we often use Bramley apples for purees and crumbles, but those apples aren’t easy to find in the States. The good news is that every country has its own delicious apple varieties, and this recipe works beautifully with whichever you have on hand.
Another great thing about my Homemade Applesauce is how versatile it is in baking. It’s the secret to making cakes extra moist and even works as a fantastic egg substitute. If you can’t find applesauce where you live, I’ll guide you through making this quick and easy homemade version!
Bold Bakers Loved This!
“Thanks for providing such a simple and easy to make recipe. I omitted the sugar and the apple sauce still tastes great.”
“Best applesauce ever. Fresh, smooth and the natural sugars are brought out. Easy to fix and I don’t have an immersion blender. I used a potato masher. Excellent recipe.” –Showiestodin
IMPORTANT NOTE: This recipe was improved and updated on 8/6/2025, to include New step-by-step photograph, explanations of key ingredients, make-ahead and storage instructions, mix-ins and flavor variations, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Applesauce?
- Tools You Need
- Ingredients
- How to Make Applesauce
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Mix-ins and Flavor Variations
- FAQs
- More Apple Recipes
What is Applesauce
Applesauce is a smooth or chunky puree made by cooking apples until soft. It’s enjoyed as a snack, side dish, or ingredient in recipes.
- How it’s made: By simmering peeled and chopped apples until tender.
- Sweetness: Can be sweetened or left natural, depending on taste.
- Uses: A healthy snack, a side for savory dishes, or a baking ingredient.
- Baking benefits: Often serves as an egg substitute or fat replacement in recipes.
Tools You Need
Ingredients
Apples
- Provide the base flavor, texture, and natural sweetness.
- Type of apples:
- Sweeter varieties like Fuji, Gala, Honeycrisp, or Golden Delicious make a naturally sweet sauce.
- Tart apples like Granny Smith add brightness and balance.
- Softer apples cook down quickly for a smoother result.
- No substitute: Apples are essential to this recipe.
Water
- Prevents sticking and helps the apples cook evenly.
- Controls the consistency of the final sauce.
- Substitute: Apple juice can be used for added sweetness.
Sugar
- Enhances the natural flavor and balances tartness.
- Can be reduced or omitted depending on the apples used.
- Substitute: Honey, maple syrup, or brown sugar works well—use slightly less than the amount of sugar.
How to Make Applesauce
- Prep the apples: Peel, core, and chop the apples into medium-small chunks.
- Start cooking: In a medium pot over medium heat, combine all ingredients and bring to a simmer.
- Simmer gently: Reduce the heat to low, cover, and simmer for roughly 20 minutes until the apples are soft.
- Blend until smooth: Remove from heat and carefully blend the cooked apples using an immersion blender or food processor until smooth or the desired consistency.
- Serve or store: Enjoy warm or cold. Store in the fridge for up to 2 weeks or freeze for up to a month.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- No immersion blender or potato masher? Use a fork to mash the applesauce for a chunkier texture.
- If you don’t have sugar on hand, try honey instead—but use slightly less, as it has a stronger flavor.
- Peel your apples for a smoother, more refined applesauce—especially if blending.
- Taste as you go: Apple sweetness varies, so adjust sugar or sweetener after cooking if needed.
- Use a wide saucepan: It speeds up cooking and prevents sticking.
- Freeze in small batches: Ice cube trays or small containers make defrosting and baking easier.
- Mix apple varieties: Combining tart and sweet apples gives better depth of flavor.
Make Ahead & Storage Instructions
- Make Ahead: Applesauce is a great recipe to prepare in advance. It keeps well and can be used for snacks, meals, or baking throughout the week.
- Refrigerator: Store in an airtight container in the fridge for up to 2 weeks. Be sure to let it cool completely before refrigerating.
- Freezer: Freeze for up to 1 month in labeled freezer bags, small containers, or even ice cube trays for easy portions.
- To Reheat or Use: Thaw in the fridge overnight or warm gently on the stove. Great to have on hand for baking or quick snacks.
- Baking Tip: Freeze in small portions so you can grab just enough to add to recipes or use as an egg substitute when needed.
Mix-Ins & Flavor Variations
Customize your applesauce with these flavorful options, added at different stages of the recipe:
- Lemon Juice (add while cooking): Brightens flavor and helps preserve color. Use 1–2 teaspoons (15-30ml).
- Maple Syrup or Honey (instead of sugar): A natural substitute for sugar. Start with a little and adjust to taste.
- Ground Cinnamon or ginger (add during or after cooking): Classic warm flavor—start with ½ teaspoon (7½ ml).
- Nutmeg or Allspice (optional): A pinch adds cozy spice; great with cinnamon.
- Chopped Pears or Cranberries (cook with apples): Adds texture and blends well with apples.
- Butter (stir in after blending): Adds richness, especially when served warm.
- Vanilla Extract (add after blending): A splash (about ½ teaspoon / 7½ ml) enhances sweetness and aroma.
- Chunky Applesauce (skip the blender): Use a potato masher or fork for a rustic, textured applesauce.
FAQs
How do I can applesauce?
You can safely preserve homemade applesauce using water-bath or pressure canning methods. Sterilize jars properly, fill with hot applesauce leaving headspace, seal, and process according to your canner’s instructions. This method keeps applesauce shelf-stable for 12–18 months.
Can I make this applesauce in a slow cooker or Instant Pot?
Absolutely.
- Slow cooker: Cook apples and water (plus lemon if using) on low for about 4 hours, stirring occasionally.
- Instant Pot: Pressure cook for around 8 minutes, then blend—you’ll get great flavor and texture even without stovetop cooking.
Can applesauce replace eggs in baking?
When baking cakes, cupcakes, muffins, quick bread, brownies, or pancakes for each whole egg used you can substitute it with ¼ cup (4 tablespoons/60ml) Applesauce
Will applesauce alter the texture of baked treats?
Most likely, yes—baked goods made with applesauce tend to be slightly denser and moister. That’s perfect for rich brownies and muffins, but less so for cakes that rely on eggs for structure.
More Delicious Apple Recipes:
- Incredibly Moist Applesauce Muffins
- My Mum’s Irish Apple Cake
- Delectable Caramel Apple Pie
- Classic Irish Apple Tart
- Apple Cider Donut Cake
- The Perfect Apple Honey Cobbler
IMPORTANT NOTE: This recipe was improved and updated on 8/6/2025, to include New step-by-step photograph, explanations of key ingredients, make-ahead and storage instructions, mix-ins and flavor variations, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Applesauce Recipe
Ingredients
- 4 medium apples (1.25 lb/567 g)
- ¾ cup (6 fl oz/180 ml) water
- ¼ cup (2 oz/57 g) granulated sugar
Instructions
- Peeled, core and chop the apples into medium small chunks.
- In a medium saucepan over medium heat, combine all ingredients and bring to a simmer. Reduce the heat to low and simmer covered for roughly 20 minutes.
- Take off the heat and carefully blend the cooked apples using an immersion blender or food processor until smooth.
- Serve warm or cold. Store in the fridge for up to 2 weeks or freeze up to a month.
Recipe Notes
- No immersion blender or potato masher? Use a fork to mash the applesauce for a chunkier texture.
- If you don’t have sugar on hand, try honey instead—but use slightly less, as it has a stronger flavor.
- Peel your apples for a smoother, more refined applesauce—especially if blending.
- Taste as you go: Apple sweetness varies, so adjust sugar or sweetener after cooking if needed.
- Use a wide saucepan: It speeds up cooking and prevents sticking.
- Freeze in small batches: Ice cube trays or small containers make defrosting and baking easier.
- Mix apple varieties: Combining tart and sweet apples gives better depth of flavor.
Hey Gemma! I made this applesauce and it was the easiest recipe ever! Thanks! Have uploaded a photo too!!
Hiya Gemma,
Thanks for providing such a simple and easy to make recipe. I omitted the sugar and the apple sauce still tastes great.
Great recipe! Thanks you for sharing
Hi i forgot to ask, how many grams are four apples? because they come in different sizes, your four might be different from mine. Thanks
Thanks for this Gemma. My sis doesn’t take eggs so this would go a long way in her being able to eat desserts.
Hii Gemma, I tried this recipe yesterday and its so simple and tasty ???? thank youuu
What do I do if I don’t have a potato masher?
When I make my applesauce can I use vanilla extract or cinnamon for flavoring? If so, how much? and if I add stuff for flavoring purpose, should I eliminate THAT ingredient from the recipe??
Thank you
My grandma always made the rustic version of this (with a potato masher instead of blended) and left the apples unpeeled. If you like the rustic version of this recipe, I encourage you to try it with the peels on. The pectin from the peels give it a lovely texture. So much better than store-bought applesauce!
Hi gemma hope you are well ☺️
I am not very familiar with the concept of freezing , if I make this applesauce recipe with a different apple omitting the sugar and use more or less water …will it alter the freezing and thawing process? Please guide me in detail on how to freeze this applesauce and thaw it safely for use in baking?