Easy Homemade Applesauce

Little taste-testers give this homemade applesauce two enthusiastic thumbs up (and usually ask for seconds)! Made with just sweet apples, a sprinkle of sugar, and optional cinnamon magic, it's naturally yummy, super smooth (or delightfully chunky), and way tastier than the jar stuff. Kids love the cozy apple pie vibes, parents love the simple ingredients—no weird additives—and everyone ends up with happy, sticky smiles. Kid-approved, mom-tested, and guaranteed to disappear fast!

Makes about 4–6 cups (depending on apple size and how much it cooks down) Total time about 30–40 minutes

Ingredients

• 3–4 pounds apples (about 8–10 medium apples; any variety works—mix sweet like Gala/Fuji with tart like Granny Smith for best flavor, or use what you have)

• ¼ to ½ cup granulated sugar (start with less and add more to taste; very sweet apples might need little or none)

• Optional: ½–1 teaspoon ground cinnamon (add at the end for a cozy spiced version)

Equipment

• Large pot with a lid

• Knife and cutting board

• Potato masher, fork, or immersion blender (for texture—leave chunky or make smooth)

• Wooden spoon

Step-by-Step Instructions

1. Prep the apples Wash the apples well. Peel them if you prefer smoother applesauce (peels add texture and a bit of natural tartness—many people leave them on for extra nutrition and flavor). Core and chop into roughly 1-inch chunks (no need to be perfect—the smaller the pieces, the faster they cook).

2. Cook the apples Put the apple chunks/slices in a large pot. Add the sugar right away (this helps draw out the juices so you don't need much extra liquid). Be careful and make sure stir often, apples are naturally full of sugar and they can burn if you take your eye off for just a bit, If your apples are very dry or not juicy, splash in 2–4 tablespoons of water to prevent sticking—but most apples release plenty of liquid as they cook. Cover the pot and set over medium heat. Bring to a gentle simmer (you'll hear it bubbling softly).

3. Simmer until soft Cook for 20–30 minutes, stirring every 5–10 minutes so nothing sticks to the bottom. The apples are done when they're very soft and fall apart easily when poked with a spoon. If they're still firm, add a tiny splash of water if needed and keep cooking.

4. Mash or blend Remove from heat. For chunky applesauce: Mash with a potato masher or fork right in the pot. For smooth applesauce: Use an immersion blender, regular blender (in batches, carefully—hot!), or food processor. Taste it now—add a bit more sugar if it's too tart (stir until dissolved). I personally cook down the apples without any additives, then I taste test at the end. IF I add any sugar it'll here at this point, my family doesn't like overly sweet treats

5. Add cinnamon (optional) Stir in the ground cinnamon while it's still warm so the flavor melts in nicely. Start with ½ teaspoon and taste—add more if you love cinnamon.

6. Cool and store Let it cool to room temperature. It thickens a bit as it cools. Store in airtight jars or containers in the fridge for up to 1–2 weeks, or freeze in portions for up to 3–6 months.

Enjoy warm or cold—great on its own, over yogurt, pancakes, oatmeal, or as a side with pork!

Stay Hungry Besties!

Serena- Wild Bloom Farm Cafe