This homemade applesauce recipe always tastes better than the store-bought kind, and making it from scratch is easier than you think. With stovetop and Instant Pot methods included, this recipe gives you a quick way to get fresh applesauce on the table in minutes.
I love adding this to my Apple Pie Overnight Oats Recipe for extra creaminess and classic apple flavor.
This post may contain affiliate links. Please see privacy policy for details.
Homemade Applesauce Recipe
I’ve been making this homemade applesauce for years, and it never lasts long in my kitchen. It works for everything—served warm with breakfast, chilled as an after-school snack, or for dessert.
You can leave it chunky or blend it silky smooth, depending on your mood. The flavors are cozy and fresh, and it feels good knowing it’s made from scratch with simple ingredients.
Why You’ll Love this Recipe
Freezes Well. Make a big batch and keep extra pouches in the freezer so you always have applesauce ready to thaw and serve.
Healthy Snack. This recipe works for babies, kids, and adults, with no unnecessary extras and natural sweetness from the apples.
Versatile Treat. Enjoy it on its own, pair it with savory dishes like pork chops, or use it in baking for extra moisture and flavor.
What kind of apples are best for making applesauce?
A mix of sweet and tart apples gives the best flavor for homemade applesauce. I like using Honeycrisp, Gala, or Fuji for sweetness balanced with something tart like Granny Smith. The blend keeps the sauce bright and flavorful without needing much added sugar.
Ingredients
- Apples: The star of the recipe, and using a mix of sweet and tart varieties gives the applesauce depth of flavor. They cook down into a naturally sweet, soft base that can be mashed or blended smooth.
- Water (or apple juice/cider): Helps the apples cook evenly and prevents sticking. Using juice or cider adds a richer apple flavor.
- Lemon Juice: Brightens the flavor and balances the sweetness of the apples. It also helps preserve the color of the sauce.
- Ground Cinnamon: Adds warm spice and depth that makes the applesauce taste cozy and aromatic.
- Nutmeg: A pinch goes a long way, giving the sauce a subtle, earthy sweetness.
- Vanilla Extract: Rounds out the flavors with a smooth, fragrant note.
- Salt: Just a pinch enhances all the flavors without making the applesauce taste salty.
- Maple Syrup, Honey, or Brown Sugar (optional): Sweetener is up to you, but it can enhance the natural apple flavor if your apples are more tart. Skip the honey if making this for babies under one year old.
How to Make Homemade Applesauce
Prepping the Apples
I start by peeling the apples if I want a smoother sauce, but sometimes I leave the skins on for extra texture and nutrients. Then I core and chop them into chunks so they cook down evenly.
Stovetop Method
To make applesauce on the stove, I add the apples, water, lemon juice, cinnamon, and a pinch of salt to a large pot. Once it comes to a simmer, I cover it and let it cook low and slow for about 20 to 25 minutes, stirring every so often. When the apples are super soft, I either mash them with a potato masher for a chunky texture or blend them smooth with an immersion blender. At this point, I taste and stir in a little maple syrup, honey, or brown sugar if I feel it needs extra sweetness.
How to Make Applesauce in the Instant Pot
For Instant Pot applesauce, I place the apples, water, lemon juice, cinnamon, and salt right into the pot. I seal it up, set it to High Pressure, and cook for about 6 to 8 minutes before doing a quick release. The apples are perfectly soft at this point, so I mash them for a rustic texture or blend until silky smooth. Just like with the stovetop version, I sweeten it to taste once it’s cooked.
How to Store Homemade Applesauce
Once the applesauce has cooled completely, I spoon or pour it into reusable pouches using a funnel or a measuring cup with a spout. The filled pouches keep in the fridge for 5 to 6 days, or I freeze them flat on a baking sheet before transferring to a freezer bag. When I need one, I just thaw it in the fridge overnight or warm it in a bowl of water for a few minutes.
Tips for the Best Applesauce Recipe
- Use a mix of apples. Combining sweet and tart varieties gives the applesauce the best flavor without relying on added sugar.
- Peel or don’t peel. Leaving the skins on adds nutrients and color, but peeling makes for a smoother texture if you prefer.
- Mash or blend. A potato masher gives a chunky, rustic applesauce, while an immersion blender makes it silky smooth.
- Sweeten at the end. Taste the applesauce once it’s cooked, then add maple syrup, honey, or brown sugar only if it needs it.
- Cool before storing. Let the applesauce cool completely before filling reusable pouches or containers to avoid condensation and soggy storage.
- Freeze flat. Laying filled pouches flat on a baking sheet makes them easier to stack and saves space in the freezer.
Frequently Asked Questions (FAQs)
How many apples are needed to make 1 cup of applesauce?
On average, about 2 medium apples will give you 1 cup of applesauce once they’re cooked down and mashed. The exact amount can vary depending on the size and juiciness of your apples.
Can you just blend apples to make applesauce?
Blending raw apples will give you more of a puree than true applesauce. Cooking the apples first softens them, brings out their natural sweetness, and gives the sauce that classic smooth or chunky texture.
Do I have to peel the apples?
No, peeling is optional. Leaving the skins on adds fiber and color, but peeling will give you a smoother texture, especially if you plan to blend the applesauce.
More Apple Recipes
DID YOU MAKE THIS HOMEMADE APPLESAUCE RECIPE?
Don’t forget to leave a ★ star rating and comment below to let us know how much you loved this recipe. We’d love to hear about your experience and any creative variations you’ve come up with. Questions about the recipe are always welcome. Follow along @eatwell.withlex for more delicious recipes!
Applesauce Recipe
Equipment
- Large pot with lid for stovetop method
- Instant Pot optional
- Cutting board and sharp knife for peeling, coring, and chopping apples
- Vegetable peeler optional, if peeling apples
- Wooden spoon or spatula for stirring
- Potato Masher for chunky applesauce
- Immersion blender or regular blender for smooth applesauce
- Funnel or measuring cup with spout for filling pouches
- Reusable squeeze pouches with caps for storage
- Baking Sheet to freeze pouches flat
- Freezer bags for long-term storage
Ingredients
- 3 lb apples about 8–9 medium; mix sweet + tart like Honeycrisp, Gala, Fuji, Granny Smith
- ½ cup water or apple juice/cider for richer flavor
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- Pinch of salt
- Sweetener to taste optional: 3 tbsp maple syrup, honey*, or brown sugar
Instructions
Stovetop Method
- Peel (optional), core, and chop apples into chunks.
- Add apples, water, lemon juice, cinnamon, and salt to a pot. Bring to a simmer, cover, and cook on low, stirring occasionally, 20–25 min until very soft.
- For chunky, mash with a potato masher. For silky-smooth, blend with an immersion blender (or carefully transfer to a blender).
- Stir in maple/honey/sugar as needed.
Instant Pot Method
- Add apples, water, lemon juice, cinnamon, and salt to the pot.
- Seal and cook on High Pressure 6–8 min; quick release.
- Mash or blend smooth. Sweeten to taste.
Notes
