About this recipe

A classic, simple homemade applesauce made with fresh apples, a touch of cinnamon, and just enough sugar to let the natural fruit flavor shine. This reliable recipe comes together in under an hour with minimal effort — no fancy equipment required. Whether served warm alongside pork chops, spooned over pancakes, or eaten straight from the bowl, this is the kind of recipe you'll make on repeat every fall.

Instructions

1. 1

   Peel, core, and quarter all the apples. Cut each quarter into 2–3 chunks (roughly 1-inch pieces) so they cook evenly. No need to be precise — they'll all break down.

2. 2

   Add the apple chunks, water, and lemon juice to a large pot. Stir to combine. The lemon juice brightens the flavor and helps prevent browning.

3. 3

   Bring the pot to a boil ^[over medium-high heat], then reduce the heat ^[to medium-low]. Cover and simmer, stirring occasionally, until the apples are completely tender and falling apart, about 20–25 minutes.

4. 4

   Remove the pot from heat. Add the granulated sugar, brown sugar, cinnamon, salt, and nutmeg (if using). Stir well to combine and let the residual heat dissolve the sugars.

5. 5

   Mash the apples with a potato masher to your preferred consistency — a few rough strokes gives you a chunky, rustic sauce; more mashing yields a smoother result. For very smooth applesauce, use an immersion blender or pass through a food processor.

6. 6

   Taste and adjust: add more sugar if the apples were tart, more cinnamon for warmth, or a splash more lemon juice for brightness. Stir in the vanilla extract (if using) now, while the sauce is still warm.

7. 7

   Serve warm immediately, or let cool to room temperature before transferring to airtight container. Refrigerate for up to 10 days or freeze for up to 3 months.