Easy Chunky AppleSauce (no peeling!)
“Loving this easy and flexible recipe! Perfect and tasty results”. JenK
This homemade chunky applesauce is a cozy, no-fuss, healthy comfort food made with just 3 main ingredients – apples, sugar, and cinnamon. It’s easy to adapt to your taste – keep it semi smooth of extra chunky, peel or no peel, sweet or tart, even low or no sugar. Butter and vanilla or optional, but add a lovely richness.
What to expect
No special equipment is required – just a pot and, if you like, a potato masher. Most of the time I don’t even bother mashing because I love the apple chunks. Simply chop the apples, add a bit of brown sugar and cinnamon, and cook until tender. That’s it. Since apple sweetness varies, just taste and adjust the sugar as you go.
Serve it warm or chilled as a snack, side dish, breakfast topping, or light dessert. I often put a pot on while making dinner and hope there are leftovers for the next day.
I especially love making this during apple-picking season. If you have young kids or grandkids, trips to apple orchards for apple picking is a wonderful activity and there’s nothing like apples straight from the orchard. But good apples are easy to find year-round at your local grocery store and farmers markets.
Ingredients – tailored to your taste
- Apples: Use sweet or tart apples, depending on your preference.
- Brown sugar: Start small and adjust once the apples cook down.
- Cinnamon: Adds that warm, old-fashioned taste.
- Butter & vanilla (optional): For extra richness and flavor. I add these.
Substitutions
- Apple choices:
- Sweeter apples (if you want to use less sugar): Golden Delicious, Fuji, Honeycrisp, Gala, Ambrosia.
- Tarter apples: Cortland, Granny Smith, Pink Lady, Empire, McIntosh (note: McIntosh breaks down into a smoother sauce, so skip if you prefer a chunkier texture).
- Sweeteners: Swap brown sugar (my favorite) with white sugar, maple syrup, or a sugar substitute.
Variations
- Smooth or chunky: After cooking, leave the applesauce chunky, mash lightly with a potato masher or fork, or blend until smooth with an immersion blender.
- Sweet or tart balance: Add more or less sugar to taste (based on the sweetness of your apples), or squeeze in some fresh lemon juice for brightness.
- No-added-sugar version: Choose naturally sweet apples as listed above and omit added sugar.
- Spices: Try a pinch of nutmeg, pumpkin spice, or a cinnamon stick.
- Flavor boosters: Stir in a pat of butter and/or splash of vanilla for a richer flavor.
Step-by-step instructions
Shortcut
I don’t bother to peel the apples. The skin contains good fiber and I like to save the extra step. Peel them if you have picky little eaters or toddlers.
What to serve with chunky applesauce
- Great side dish: I love it as side for chicken, pork or as as a Thanksgiving side dish with turkey. My husband and I especially love it with stuffed baked pork chops and grilled pork tenderloin.
- Condiment for breakfast and brunch: Serve with dishes like banana French toast, blintzes, instant pot oatmeal, and waffles.
- Healthy snack or dessert with a scoop of vanilla ice cream.
Recipe FAQ
Yes. According to healthline, applesauce is low in calories, fat, and sodium, and provides antioxidants. While it does contain carbs and natural sugars, you can control how much (if any) added sugar goes in. As desserts go, it’s one of the healthier choices.
You certainly can, but keep in mind you will not be saving a lot of time when you consider the time for the apples to come to pressure and release naturally. Here’s an instant pot apple sauce recipe if you’re interested.
Yes, you can blend it with an immersion blender or blender, but you still may get a few bits in the apple sauce. If you prefer a smooth applesauce or you are serving it to babies or toddlers, I suggest peeling the apples first.
Not usually. Most apples release plenty of juice as they cook. If your apples are very dry or start sticking, it’s fine to add 1–2 tablespoons of water to get things going.
Yes, the applesauce can be frozen for up to 6 months in an airtight container. Or in the fridge for 7-10 days.
More apple recipes you might like
- moist apple cake recipe with caramel bourbon sauce
- puff pastry apple tart (30 minutes)
- mini puff pastry apple pies
- apple crisp without oats
- sous vide pork chops with apple chutney
- apple french toast casserole
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Chunky Applesauce -No Peeling Needed
Ingredients
- 6 cups cored, chopped apples (Note 1). I leave peels on. (about 2 1/4 pounds/1 kg or 5 medium apples).
- 1/4 cup brown sugar (or more if apples are tart)
- 1/2 teaspoon cinnamon (or more, to taste)
Optional for added richness
- 1 teaspoon vanilla
- 1 tablespoon softened butter
Instructions
- COOK APPLES: Place chopped apples, sugar and cinnamon in a medium or large saucepan. Cover and cook on medium-low heat for about 20-25 minutes until apples are soft and tender.
- FINISH APPLESAUCE: Remove from heat. Mix in vanilla and butter if using. Taste and adjust as needed (e.g. add more sugar or cinnamon; add a few drops of lemon if too sweet.) Leave as is or crush apples with a fork or potato masher to get your perfect chunky consistency. If you like smoother texture (no longer chunky applesauce!), use an immersion blender. Serve warm or at room temperature.
Recipe Notes
- Different variety of apples to use:
- Sweet apples (so you can use less sugar): Golden Delicious, Fuji, Honeycrisp, Gala, Ambrosia
- Tart apples: Cortland, Granny Smith apples, Pink Lady, Empire, McIntosh (MacIntosh tend to break down into sauce, so if you prefer all chunky, leave them out).
- Other variations
- Sweet or tart
- Depending on the sweetness or tartness of your apples, add more or less sugar. Or squeeze in a little bit of fresh lemon juice to achieve the sweet-tart balance you like.
- I prefer brown sugar but you can substitute white sugar or maple syrup if that’s what you have on hand.
- For a chunky applesauce recipe no sugar
- Choose a sweeter apple and add no sugar or use a sugar substitute like stevia.
- Spices
- Try a pinch of nutmeg, pumpkin spice or a cinnamon stick.
- For added richness, add a pat of butter and/or vanilla extract.
- Sweet or tart
- Instant Pot version: Keep in mind you will not be saving a lot of time due to the time needed for apples to come to pressure and release naturally. But here’s an instant pot apple sauce recipe if you’re interested.
- Make Ahead: Store chunky applesauce in the fridge for 7-10 days or freeze in freezer-safe containers for up to 6 months.
Loving this easy and flexible recipe! Perfect and tasty results.
Delicious served with duck breast.
Mmm. Great idea!