Made with cinnamon, sugar, and New England's favorite apple, my Homemade Applesauce is flavorful and comforting. It's one of my favorite fall recipes, and perfect for the fresh apples we pick at the orchard.
This post contains affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.
A perfect fall afternoon feels cool and crisp, with the sun occasionally breaking through billows of charcoal clouds. The smell of a perfect fall afternoon is that of chilly, damp earth and leaves, and smoke from a wood stove fired up nearby.
And what does fall smell like in the kitchen? It's the intoxicating scent of spicy, Homemade Applesauce.
This is a simple but comforting, old-fashioned applesauce recipe. Make it with apples out of your paper orchard tote—or from the produce bin at the store! The fruit is baked with sugar and warming spices.
In a nutshell... 🐿️
- What this is: A rustic, old-fashioned New England applesauce, full of warming spices.
- You'll love this part: Baking the apples is a unique approach that creates a more intense flavor and sweetness in the applesauce.
- How it's made: Combine the apples, peels, sugars, and spices, and bake until tender. Mash them into a sauce.
Jump to:
How do you like them apples? (Very much, actually!)
Folks have a lot of opinions about the best apples out there, whether for apple pie or applesauce, or eating fresh. And really, that's a good thing; there are thousands of apple varieties available in the U.S.! Rather than get stuck on one or two kinds, we all should absolutely endeavor to seek out new-to-us apples.
Having said all that, I will confess that when apple season rolls around, I always head for the McIntosh apple trees. To me, it's the quintessential New England apple. The skin is a country barn-shade of red swirled with patches of bright green, with white flesh inside. When you pluck a Mac off a tree and sink your teeth in, you're rewarded with a juicy, crisp texture and the best, sweet-tart flavor. I always eat a handful of them right there on the shade-dappled grass near the gnarled orchard trees.
While some apple varieties have great keeping qualities (the kind that in the old days would be loaded into boxes and barrels to be saved into the winter), McIntosh are really at their best when eaten within a few weeks of being picked. Longer than that and the texture begins to change from crisp to grainy, and the skin gets a little tough.
Luckily, there are never-ending apple recipe options, so you'll have no problem eating, cooking, and baking up those McIntosh apples while they're at their peak! Use McIntosh in this Homemade Applesauce, of course, and also in apple pies (combined with Cortland or Northern Spy apples), to make sweet Apple Bars, and Fig, Brie, and Apple Bites.
If you'd like to do more research on apple varieties, check out this guide to finding the right apples from Yankee Magazine. I also interviewed Yankee's Food Editor, author and TV host Amy Traverso for this Simply Recipes article, about her favorite, heirloom apples worth seeking out. You can also check out Amy's book, The Apple Lover's Cookbook for more extensive information on apples.
I ♥ Fall!
Apple Pie Cinnamon Rolls
This treat combines two favorite autumn treats: apple pie and soft, iced cinnamon rolls!
Why you'll love my Homemade Applesauce
This rustic, old-fashioned applesauce is rich with spices like cinnamon and cloves. One thing that makes it unique is that the apple peels that are chopped and incorporated into the sauce. Yes, apple peels! I think they're too delicious to throw away.
The peels are chopped finely and add then cooked in the sauce. The result is a flavorful applesauce with a hearty, chunky texture.
Another unique feature of my recipe is that I bake the apples into applesauce. While most applesauce recipes are simmered on the stove or made in a slow cooker, I really like using the oven for mine. The sugars caramelize in the heat and the sauce cooks down just enough to give it a rich, intense fruit and spice flavor.
Easy-to-make, homemade applesauce is sublime to dig into when it's still warm, but it's also delicious chilled from the fridge. It will fill you with all the autumn feels—whether it's a cool day and you're cozy in your flannel shirt and Bean boots, or it's one of those unexpectedly, swelteringly hot days of early fall, and you're still in shorts and sandals!
Apples and donuts!
Great Apple Orchards near Burlington, VT
Bring home cider donuts, and extra apples for this applesauce!
SAVE THIS RECIPE OR POST!
I'll email this post to you, so you can come back to it later.
🔪 How to Make Homemade Applesauce
Ingredients:
- McIntosh apples: I love using McIntosh apples in my old fashioned homemade applesauce. They have a tart flavor and break down well once cooked. If Macs aren't available, you can also use varieties like Granny Smith, Northern Spy, Cortland, and Braeburn: or a combination of sweet and tart apples.
- Sugar: I use a blend of granulated and brown sugars to sweeten this homemade applesauce. Brown sugar adds notes of caramel and molasses.
- Spices: I stick with the classics here: cinnamon, nutmeg, and cloves. Make sure your spices are fresh for the best flavor.
- Salt: I add just a pinch of salt to the applesauce to help all of the flavors really pop.
Peel and slice the apples
Peel and slice the apples and set the peels aside. Mince the apple peels in a food processor and add them to the apples.
Add the other ingredients and bake
Toss the apples and peels with sugar, brown sugar, and spices. Pour the coated apples into a small baking dish, and bake until the apples are very tender.
Mash them apples
Mash the hot apples into a hearty sauce, and stir to mix everything together. Serve the homemade applesauce warm or chilled.
Get in the fall spirit!
Hurry, Hurry, Mary Dear: A Book
This is a favorite book of mine about the changes and chores of autumn.
What to serve with Homemade Applesauce
Serve cinnamon Applesauce as a side dish with savory meals like pot roast, meatloaf, pork chops, or ham steaks. It's also delicious as a dessert, served with a scoop of vanilla ice cream, spooned over shortcake, or simply topped with whipped cream.
And don't forget snack time! Pack some homemade applesauce up in school or work lunchboxes for a late-morning or mid-afternoon treat.
Homemade Applesauce FAQs
Choose your favorite apple varieties for your applesauce! I like McIntosh apples because they're tart and break down easily once cooked. Granny Smith is another tart apple you can use here. Or, do a mix of sweet and tart apples. Firmer apple varieties will give you a chunky apple sauce.
When stored in an airtight container and refrigerated, your homemade applesauce will last for about one week.
Yes! Spoon the applesauce into a freezer-proof container and seal it tightly. Store your applesauce in the freezer for up to three months. It can be thawed overnight in the fridge, or slowly over low heat on the stovetop.
Yes, because it's made with fruit and sugar, applesauce will eventually go bad. It should be stored in the fridge to prevent mold growth, and eaten within a week for the best flavor and texture.
Experiment with different spices in your homemade applesauce recipe—try adding ground ginger, cardamom, or allspice. You can also add a splash of lemon juice to applesauce to add a bright citrusy note. This is especially nice when using sweet apples to make the sauce. For extra flavor and texture, add dried fruits such as raisins, dried cranberries, or dried blueberries to the dish, just before baking the apples. You can even toss a handful of chopped walnuts, almonds, or pecans into the baking dish.
Tips:
- McIntosh apples are my favorite for making this applesauce, but you can also experiment with your preferred varieties. McIntosh apples have great texture and, I think the perfect tartness. If you decide to go with a sweeter variety, adjust the sugar to suit your taste.
Bake up a batch of this rustic applesauce, and dig into a delicious fall dish.
The recipe for Homemade Applesauce is below! Here are more apple recipes that are perfect for the season:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Homemade Applesauce
SAVE THIS RECIPE OR POST!
I'll email this post to you, so you can come back to it later.
Ingredients
- 7 McIntosh apples about 4 to 5 ounces each, washed
- ½ cup packed brown sugar
- ½ cup granulated sugar
- ½ cup water
- 1½ teaspoons ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ⅛ teaspoon ground cloves
- 1 pinch salt
Instructions
Prepare the apples:
- Preheat the oven to 375° F. Have an 8-inch square baking dish and a large bowl ready.
- Peel the 7 McIntosh apples HOLD THE PEELS ASIDE. Remove and discard the cores from the apples.
- Cut the apples into ½-inch thick slices. and place the slices into the bowl.
Add the sugars and spices:
- Add to the bowl the ½ cup packed brown sugar, ½ cup granulated sugar, ½ cup water, 1½ teaspoons ground cinnamon, ¼ teaspoon freshly ground nutmeg, ⅛ teaspoon ground cloves, and 1 pinch salt. Stir the apples until they're thoroughly coated with the sugar and spices.
Chop the peels:
- Place the reserved apple peels into a food processor or mini chopper, and finely chop them. Add the chopped peels to the apples and stir to combine everything. Pour the mixture into the baking pan.
Bake:
- Bake the apples for about 30 to 35 minutes—stir the apples every 10 minutes to keep them moist. Once the apples are soft and mashable, remove the pan from the oven.
Mash them:
- Mash the apples with a potato masher until you get a thick and hearty sauce.
Serve:
- Stir the sauce through before serving. You can serve the sauce warm, at room temperature, or chilled.
- The cooled applesauce can be stored in an airtight container in the refrigerator for up to one week. Makes about 3 cups.
Notes
- McIntosh apples are my favorite for making applesauce, but you can also experiment with your preferred varieties. McIntosh apples have a nice tartness... if you decide to go with a sweeter variety, adjust the sugar to suit your taste.
- To freeze Homemade Applesauce, spoon it into a freezer-proof container and seal tightly. Store your applesauce in the freezer for up to three months. It can be thawed overnight in the fridge, or slowly over low heat on the stovetop.
Nutrition
Sally - My Custard Pie says
Hearty is such a good description. I'm used to apple sauce without spices and purely as an accompaniment to roast pork. You've opened my eyes to a whole new way of eating it.
Nancy Mock says
I love it loaded with spice, and usually as a snack. I hope you get to try it this way!