Stovetop Applesauce (Easy Chunky Homemade Recipe)

A mix of sweet and tart apples simmered into a cozy, chunky sauce: that’s stovetop applesauce at its best. It takes about 30 minutes, uses a handful of pantry ingredients, and makes the whole kitchen smell like fall. Serve it warm with a spoon, spoon it over pancakes or tuck it into lunchboxes all week.

why make this recipe

Homemade applesauce tastes brighter and fresher than the jar, and you control the sweetness and texture.

• Simple ingredients: apples, water, lemon, brown sugar and cinnamon.
• Ready in about 30 minutes: mostly hands-off simmering.
• Chunky or smooth: mash it lightly or blend it for your favorite texture.
• Great for fall: perfect for apple-picking season, Thanksgiving sides and cozy weeknight dinners.

how to make stovetop applesauce

Ingredients

For the applesauce

• 3 pounds mixed apples (about 6 medium), such as Honeycrisp, Gala and Granny Smith
• ½ cup water
• 2 tablespoons lemon juice
• ¼ cup packed light brown sugar, or to taste
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

Optional finishing touches

• 1 teaspoon vanilla extract
• 1 tablespoon butter

Directions

1. Prep the apples: Peel, core and cut the apples into ¾-inch chunks. Toss them with the lemon juice as you go to keep them from browning.
2. Combine in the pot: Add the apples, water, brown sugar, cinnamon and salt to a large pot.
3. Bring to a simmer: Heat over medium until it begins to bubble, stirring once or twice.
4. Cover and cook: Reduce the heat to medium-low, cover and cook for 20 to 25 minutes, stirring occasionally, until the apples are very tender.
5. Thicken if needed: If the sauce looks watery, uncover and simmer for 3 to 5 more minutes.
6. Mash: Remove from the heat and mash with a potato masher to your desired chunkiness.
7. Finish: Stir in the vanilla and butter, if using, and taste. Add more sugar or cinnamon if you like.
8. Serve or cool: Serve warm, or let it cool and refrigerate until chilled.

how to serve stovetop applesauce

Serve it warm in a bowl, or cold as a snack. It’s a classic side with pork chops, roast chicken or latkes, and a great topping for oatmeal, pancakes, waffles and yogurt. For Thanksgiving, set out a bowl next to the turkey and stuffing.

how to store stovetop applesauce

Cool the applesauce completely, then store it in an airtight container in the fridge for up to 1 week. To freeze, portion into freezer-safe containers, leaving a little room at the top, and freeze for up to 3 months. Thaw overnight in the fridge and stir before serving.

tips to make stovetop applesauce

• Use a mix of sweet and tart apples for balanced flavor and texture.
• Cut the apples into evenly sized pieces so they cook at the same rate.
• Start with ½ cup of water. You can always add a splash more if the pot looks dry.
• Taste before adding more sugar, since ripe apples may already be sweet enough.
• Keep the lid on for the first part of cooking so the apples steam and soften.

variation

• No-peel: leave the skins on, then blend for a smooth, slightly pink sauce.
• Maple: swap the brown sugar for 2 to 3 tablespoons of maple syrup.
• Extra spice: add a pinch of nutmeg, ginger or cardamom.
• Smooth applesauce: blend with an immersion blender until silky.
• Unsweetened: skip the sugar when using sweet, ripe apples.

FAQs

What are the best apples for applesauce?
A mix works best. Pair sweet apples like Honeycrisp, Gala or Fuji with a tart apple like Granny Smith.

Do I need to peel the apples?
For chunky sauce, peeling gives the best texture. If you leave the peels on, blend the sauce smooth.

How long does it take to cook applesauce on the stove?
About 20 to 25 minutes covered over medium-low heat, until the apples are very tender.

How do I make applesauce chunky?
Mash it lightly with a potato masher right in the pot and stop while there are still pieces of apple.

Does applesauce need sugar?
No. It depends on your apples. Sweet, ripe apples may not need any, while tart ones taste better with a little.

Can I freeze homemade applesauce?
Yes. Freeze it in airtight containers for up to 3 months and thaw in the fridge.

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Ellie

Stovetop Applesauce

A mix of sweet and tart apples simmered with cinnamon into a cozy, chunky applesauce. Easy, made in one pot in about 30 minutes.

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Ingredients Equipment Method Notes

Ingredients

  

• 3 pounds mixed apples about 6 medium, such as Honeycrisp, Gala and Granny Smith
• ½ cup water
• 2 tablespoons lemon juice
• ¼ cup packed light brown sugar or to taste
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon vanilla extract optional
• 1 tablespoon butter optional

Equipment

• Large pot with lid
• Vegetable peeler and sharp knife
• Potato masher
• Wooden Spoon
• Airtight storage container

Method

 

1. Peel, core and cut the apples into ¾-inch chunks, tossing with the lemon juice as you go.
2. Add the apples, water, brown sugar, cinnamon and salt to a large pot.
3. Heat over medium until bubbling, stirring once or twice.
4. Reduce to medium-low, cover and cook 20 to 25 minutes, stirring occasionally, until very tender.
5. If watery, uncover and simmer 3 to 5 more minutes.
6. Remove from the heat and mash with a potato masher to your desired chunkiness.
7. Stir in the vanilla and butter, if using, and adjust the sugar and cinnamon.
8. Serve warm, or cool and refrigerate.

Notes

Yield: about 4 cups. Prep time: 15 minutes. Cook time: 25 to 30 minutes. Total time: about 45 minutes. Course: Side dish / Snack. Cuisine: American. Storage: airtight container in the fridge up to 1 week; freeze up to 3 months. Use a mix of sweet and tart apples. Leave the peels on and blend for a smooth, pink sauce. Maple option: use 2 to 3 tablespoons maple syrup in place of brown sugar. Adjust sugar to the sweetness of your apples.