Stovetop Applesauce

A white bowl filled with chunky applesauce sits on a wooden slab, with plates, a napkin, and cinnamon sticks visible around it.

5 from 3 votes

🍎🍏 So EASY to make in 30 minutes on the stovetop in one pot! Use any kind of apples and you can keep it chunkier or blend it smoother. Once you try homemade applesauce, you won't go back to store bought! Recipe makes about 4 cups, or about 8 servings using 1/2 cups as a serving size.

Prep Time15

Cook Time30

Course: Sides

Cuisine: American

Diet: Gluten Free

Keyword: 30-minute applesauce, applesauce on the stove, homemade applesauce, stovetop applesauce

Servings: servings

Calories: 125cal

Equipment

Ingredients

2 ½ pounds apples peeled, cored, and sliced into 1/2-inch pieces or thin rings (use your favorite variety; I used Granny Smith but Gala, Fuji, Honeycrisp, Red Delicious, etc. are ok; the more ripe they are the sweeter they are so you may be able to reduce the added sugar)
½ cup water
¼ cup granulated sugar; or as desired
¼ cup light brown sugar packed; or as desired
2 teaspoons lemon juice
1 cinnamon stick
½ teaspoon salt or as desired

Instructions

Peel, core, and diced the apples into 1/2-inch pieces or if using a coring machine, some of them slice the apples into thin rings which is fine. Run your knife over those rings to make them smaller. The smaller the pieces of apples are, the faster it cooks.
To a large stockpot add all the ingredients, cover, bring to a boil, and simmer the mixture over medium to medium-low for about 30 minutes, or until the apples are very tender. Make sure to stir occasionally to prevent sticking or burning. At the end, make sure to taste and if you want it a bit sweeter, add more sugar. You can also add more cinnamon or any of the spices listed below.
Flavoring Tips - You can also add more cinnamon if desired. Or try a tiny pinch of nutmeg, allspice, cloves, cardamom, or ginger. Use 1/8th teaspoon of dried or ground spices and not more until you're sure because I find they can otherwise quickly overpower the delicate flavor of the apples.
Remove the cinnamon stick, and if desired, you can blend or mash the applesauce from its chunky state to become smoother. An immersion blender is great here if you have one, or you can transfer the mixture to a food processor, taking care when blending hot foods like this one. Or keep it old school and mash it in the pot with a potato masher.
The applesauce will thicken as it cools. You can serve it now or chill it in the fridge.
Ways To Use: Beyond simply a snack, you can serve it warm or cold alongside roast chicken or pork. Spoon over pancakes, waffles, French toast, yogurt, or oatmeal. Use as a filling for pies, crisps, or crumbles. Incorporate into muffins, cakes, or quick breads for added moisture and flavor; see the recipe links below this recipe card for recipes of mine that use applesauce in them.

Notes

Troubleshooting Tips: If your applesauce is too watery, too thick, too sweet or too tart, see the blog post for my tips.

Storage: Applesauce will keep airtight for up to 10-14 days in the fridge or in the freezer for up to 3 months. Freeze in quart-sized freezer bags or other airtight containers. You can can this recipe in a water bath but because I don't can, you'll need to consult other sources for exact canning directions.

Nutrition