- Peel, Core, Cut: Peel, core, and cut the apples into small cubes.
- Combine Ingredients in Skillet: Combine the cubed apples, sugar, cinnamon, and water in a large skillet. Mix well and bring to a boil, before reducing heat to medium and covering the skillet.
- Cook Until Soft: Let the apples cook for approximately 20 minutes, until they are soft and translucent and can easily be mashed with a fork or a slotted spoon.
- Blend Until Smooth: Transfer the apples to a high-speed blender or food processor and blend until smooth (skip this step if you prefer a chunkier applesauce).
Types of Apples to Use: You can use any type of apple for this recipe, as it really depends on whether you prefer your applesauce slightly sweeter or a little more tart. Since I like mine to be a little more on the sour and tart side, I usually use green Granny Smith apples.
Sugar: I used granulated white sugar in this recipe but you can also use brown sugar if you prefer. If you are diabetic of insulin resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Cinnamon: I like adding a hint of ground cinnamon for extra fall-vibes, but feel free to leave out the cinnamon if you prefer (or if you don’t have cinnamon on hand).
Sugar-Free Applesauce: If you prefer your applesauce to be completely sugar-free and unsweetened, simply leave out the sugar in the recipe.
Plain Applesauce: If you don’t want to use cinnamon, you can leave out the cinnamon stated in the recipe.
Consistency of Sauce: If you like a chunkier consistency, just mashed the cooked apples with a fork or a potato ricer or the back of a slotted spoon. For a creamier consistency, make sure you peel the apples and once the apples are cooked, process them in a high-speed blender or food processor to get an extra-smooth texture.
Adapted from: All Recipes
- Category: Basics
- Method: Stovetop
- Cuisine: American
Keywords: homemade applesauce