Homemade chunky applesauce is a yummy, no-fuss, healthy comfort food. Just 3 main ingredients. Serve it as a snack, dessert, breakfast condiment or side dish.
I’ve always loved making this chunky 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.
It’s difficult to give exact measurements for this chunky applesauce because the amount of sugar depends on the sweetness of the apples you are using.
All the ingredients – apples, sugar, cinnamon, vanilla and butter – can be altered to your taste. The butter and vanilla are optional. They add a delicious richness but can easily be left out. If you’ve added too much sugar, simply squeeze in a bit of lemon juice to balance it out.
You can’t get a recipe much easier than this.
Which Apples To Use
- I often use a mix of different apples or whatever I have on hand. Pictured here are Gala apples – my fave.
- Golden Delicious, Fuji, Honeycrisp, Gala, Red delicious, Jonigold, Cortland, Granny Smith are all good choices.
- I find MacIntosh apples break down quickly into sauce, so if you prefer the apples to keep some shape, leave them out.
Tailor the chunky applesauce to your taste
- After cooking, you can leave the apples chunky or puree them as much as you like using a masher, fork or immersion blender.
- Depending on the sweetness of your apples, add more or less sugar. Or squeeze in some lemon juice to achieve the sweet-tart balance you like.
- I prefer brown sugar but it can be replaced with white sugar if that’s what you have on hand.
- Spices: Try a pinch of nutmeg instead of or in addition to cinnamon. Or pumpkin spice.
- I don’t bother to peel the apples. The skin is good fiber and I like to save the extra step. Peel them if you have picky little eaters.
- 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.
Ways to use chunky applesauce
- I serve it as a side dish for chicken, pork or as a as a Thanksgiving side dish with turkey. My husband and I especially love it with marinated pork chops and grilled pork tenderloin.
- The homemade applesauce is also great as a condiment for breakfast and brunch items like french toast. blintzes, oatmeal and waffles.
- And, of course, it’s great as a simple healthy snack or dessert.
Other homemade apple recipes you might like:
- moist apple cake recipe with caramel bourbon sauce
- puff pastry apple tart (30 minutes)
- sous vide pork chops with apple chutney
- apple french toast casserole
- 6 cup cored, chopped apples (note 1). I leave peel on. (about 2 1/4 pounds or 5 medium apples).
- 1/4 cup brown sugar (or more if apples are tart)
- 1/2 tsp cinnamon (or more, to taste)
Optional for added richness
- 1 tsp vanilla
- 1 tbsp softened butter
- COOK APPLES: Place chopped apples, sugar and cinnamon in a saucepan. Cover and cook on medium-low 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 desired texture. If you like it pureed (no longer chunky applesauce!), use an immersion blender.
- Type of apples to use: Golden Delicious, Fuji, Honeycrisp, Gala, Red delicious, Jonigold, Cortland, Granny Smith are all good choices. MacIntosh are fine too but they break down into sauce, so if you prefer all chunky, leave them out.
- Make Ahead: Store chunky applesauce in the fridge for 7-10 days or freeze in a sealed container for up to 3 months.