Easy Chunky AppleSauce (no peeling!)
This homemade chunky applesauce is a yummy, no-fuss, healthy comfort food. Just 3 main ingredients and easy to adapt to your tastes – semi smooth, with or without peels, sweet, tart, even low or no sugar.
Serve it as a snack, dessert, breakfast condiment or side dish. I often set it up to cook while I’m making dinner, then hope that I have leftovers.
I’ve always loved making this recipe during Fall apple season. If you have young kids or grandkids, trips to apple orchards for apple picking is a wonderful activity. There’s nothing like apples fresh off the apple tree to make the best applesauce.
But these days, good apples are available all year round in farmers markets or your local grocery store.
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.
What to expect
- Just 3 main ingredients – apples, sugar, cinnamon – that can be modified to your taste. Butter and vanilla are optional.
- No special equipment needed. There is no need for a food processor, immersion blender or blender. Just use a simple potato masher or nothing. I often don’t even bother with that as I love the apple chunks.
- It’s an super simple recipe. Chop some apples (no need to peel). Add a bit of brown sugar and cinnamon. Cook until tender.
Ingredients – tailored to your taste
Apple options:
- Sweeter apples (so you can use less sugar): Golden Delicious, Fuji, Honeycrisp, Gala, Ambrosia.
- Tart apples: Cortland, Granny Smith, Pink Lady, Empire, McIntosh (MacIntosh tend to break down into sauce, so if you prefer all chunky, leave them out).
- Butter and vanilla add a delicious richness but can easily be left out.
Variations
- Smooth or chunky: After cooking, you can leave the apples chunky or puree them to a smooth applesauce (or partially smooth) using a potato masher, fork or immersion blender.
- 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.
- No-added sugar version: Choose a sweeter apple like Golden Delicious, Fuji, Honeycrisp, Gala or Ambrosia and add no sugar or use a sugar substitute like stevia.
- Flavor add-ins: Try a pinch of nutmeg instead of or in addition to cinnamon. Or pumpkin spice. Add as much cinnamon as you like. For added richness, add a pad of butter and/or vanilla extract.
Step-by-step instructions
Recipe FAQ
Although it does contain some carbs and sugar, healthline says it is low in calories, fat and salt and contains a good amount of antioxidants. As desserts go, it’s one of the healthier ones out there. And you can control the amount of sugar you add, if any.
You certainly can, but 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.
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.
Make ahead
- The recipe can be made well ahead and stored in an airtight container in the fridge for 7-10 days.
- It can also be frozen for up to 6 months.
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 pork chops and grilled pork tenderloin.
Condiment for breakfast and brunch: Serve with dishes like banana French toast. blintzes, oatmeal and waffles.
Healthy snack or dessert with a scoop of vanilla ice cream.
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
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
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 (57 grams) 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.
- Flavors
- Try a pinch of nutmeg instead of or in addition to cinnamon. Or pumpkin spice.
- Add extra cinnamon if you like.
- For added richness, add a pad of butter and/or vanilla extract.
- Sweet or tart
- 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!