What’s your go-to recipe when you have an abundance of apples? Each fall I look forward to bringing home a big bag from the orchard so I can make this simple, cozy Homemade Chunky Applesauce.
This chunky applesauce is a fantastic way to use up those orchard apples. Peel and chop the apples, simmer them with a little water, brown sugar, and cinnamon, and you’ll have a delicious applesauce ready to enjoy warm or chilled.
Ingredients
- Apples (see recipe card for quantity)
- Light brown sugar
- Cinnamon stick or ground cinnamon
- Water
Substitutions & Variations
This recipe relies on just a few ingredients, so there aren’t many direct substitutions tested. If you’d like a smoother applesauce, pulse the cooked apples briefly in a food processor or blender until you reach the texture you want.
Equipment
All you need is a large pot with a lid and basic prep tools (peeler, knife, cutting board). A corer/peeler tool works if you have one, but hand-peeling and chopping gives you chunkier pieces.
Step by Step Instructions
Step 1: Wash, peel, and chop the apples into roughly ½–1″ pieces, depending on how chunky you want the finished sauce.
Step 2: Place the chopped apples in a large pot. Add the water, brown sugar, and a cinnamon stick (or a sprinkle of ground cinnamon). Stir to combine.
Tip: Start with less sugar and cinnamon, then adjust to taste as the apples cook down.
Step 3: Cover the pot and cook over medium-low heat for about 15 minutes. Remove the lid and continue simmering, stirring occasionally, until the apples reach your desired tenderness and sauce consistency—this can take 45–75 minutes more depending on how soft you like them.
Storage
Allow the applesauce to cool completely, then store in an airtight container in the refrigerator for up to one week.
For longer storage, transfer cooled applesauce to freezer-safe containers and freeze for up to six months.
FAQ
Using a mix of apple varieties gives the best flavor and texture. Try combining tart apples like Granny Smith with sweeter varieties such as Honeycrisp, McIntosh, or Jonathan.
Serve it warm as a cozy side or dessert, or chilled as a snack. It’s also great alongside pork or spooned over oatmeal and yogurt.
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Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing on social platforms if you like. Thank you! — Kayla
📖 Recipe
Homemade Chunky Applesauce
Kayla Burton
Equipment
- Large pot with lid
- Peeler
- Knife & cutting board
- Measuring cups or scale
Weigh dry ingredients in grams with a food scale for best accuracy.
Ingredients
- 10 apples, washed, peeled, and chopped
- ¼ cup (59 ml) water
- ½–¾ cup (100–150 g) light brown sugar (adjust to taste)
- 1 cinnamon stick (optional) or ground cinnamon to taste
Instructions
- Wash, peel, and chop the apples into roughly 1″ pieces. Mixing a few varieties of apples gives better depth of flavor.
- Place apples and the cinnamon stick in a large pot. Sprinkle the water and brown sugar over the apples and stir to combine.
- Cover and cook over medium-low heat for about 15 minutes. Remove the lid and continue to simmer for another 45–75 minutes, stirring occasionally, until the apples reach your desired softness and the sauce has thickened. Cook longer for a softer, more broken-down sauce; less time if you prefer chunkier texture.
Notes
*Adjust the brown sugar depending on how tart or sweet your apples are. I usually use about ½ cup plus 2 Tbsp, but start with less and add more if needed.
Cool completely before refrigerating in an airtight container for up to one week or freezing for up to six months.
Nutrition information is an estimate and may vary based on the apples and exact measurements you use.
Leave a comment and share your photos or tips.
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