Homemade chunky applesauce – a great comfort food and so easy to prepare. Serve as a snack or dessert or as a side dish with chicken or pork.
I’ve always loved making this applesauce in the Fall when apples are harvested where I live, but these days, I make it all year round.
I often set it up to cook while I’m making dinner, then hope that I have leftovers. I serve it as a side for chicken, pork or french toast and, of course, for a healthy snack or dessert. My husband and I especially love it with marinated pork chops, grilled pork tenderloin and Thanksgiving dinner.
It’s difficult to give exact measurements for chunky applesauce because the amount of sugar really depends on the sweetness of the apples you are using. The few other ingredients – cinnamon, vanilla and butter – are all to your taste. If you’ve added a bit too much sugar, simply squeeze a bit of lemon juice in to balance it out.
You can’t get a recipe much easier than this. Yum.
Which Apples To Use
- I use a mix of different apples or whatever I have on hand. Pictured here are a combination of Empire and Gala.
- Feel free to use MacIntosh, Golden Delicious, Fuji, Honeycrisp, Granny Smith, etc. If the apples are very tart, just add a bit more sugar.
Tailor To Your Taste
- After cooking, you can leave the apples chunky or puree them as much as you like.
- Vary the amounts of sugar and lemon to get the sweet-tart balance you like.
- Leave out the butter and vanilla if you prefer.
- Try nutmeg instead of or in addition to cinnamon. It’s strong, so you only need a pinch.
- I don’t bother to peel the apples. The skin is good fiber and I like to save the extra step.
Make Ahead Chunky Applesauce
- The recipe can be made well ahead and stored in a sealed container in the fridge for 7-10 days.
- It can also be frozen for up to 3 months.
Homemade Chunky Applesauce Recipe
- 6 cup cored, chopped apples (note 1). I leave peel on. (about 2 1/4 pounds, 5 medium apples).
- 1/4 cup brown sugar (or more if apples are tart)
- 1/2 tsp cinnamon (or more, to taste)
- 1 tsp vanilla
- 1 tbsp softened butter (optional)
- COOK APPLES: Place chopped apples, sugar and cinnamon in a saucepan. Cook on medium-low for about 20-25 minutes until tender.
- FINISH APPLESAUCE: Remove from heat. Mix in vanilla and butter. Taste and adjust as needed (e.g. add more sugar or cinnamon; add a few drops of lemon if too sweet.) Crush apples with a fork or potato masher to desired texture.
- Type of apples to use: Empire, Gala, MacIntosh, Golden Delicious, Fuji, Honeycrisp, Granny Smith are a few good ones for applesauce.
- Make Ahead: Store chunky applesauce in the fridge for 7-10 days or freeze in a sealed container for up to 3 months.
Here are two other delicious ways to use apples: