Easy Homemade Applesauce Recipe (3 Ingredients)
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This is such an easy homemade applesauce recipe! Three ingredients, minutes to cook, with a heavenly aroma-an easy Amish recipe to make this season.
Love homemade applesauce? Try naturally sweetened instant pot apple butter or slow cooker apple butter, too!
Why I Love This Recipe
This recipe was first shared with me by an Amish friend, who grew up with applesauce on the table at nearly every meal. For her family, it wasn't just a sweet side or dessert; it was part of everyday life, often served with savory dishes like fried potatoes, pork, or even breakfast eggs.
Homemade applesauce is a cozy staple in Amish and Pennsylvania Dutch kitchens and pairs beautifully with classic German recipes like Homemade Soft Pretzels (Brezeln) and other Oktoberfest food ideas."
Delicious homemade applesauce with fresh-picked (or even market-picked) apples is so easy, I promise — you’ll find yourself making this often!
- Quick & Easy: Ready in about 25 minutes with minimal prep.
- Just 3 Ingredients: Apples, sugar, and a hint of cinnamon-simple, pure flavor.
- Customizable: Adjust sweetness, spice, and texture to suit your taste.
- Rooted in Tradition: A recipe that carries a sense of history and community.
- Versatile: Delicious with dinner, swirled into oatmeal, or tucked into baked goods.
Jump to:
Key Ingredients
You'll need just a handful of pantry basics:
- Apples - any variety you love; see FAQs for more guidance.
- Water - helps the apples cook down without burning.
- Sugar - granulated sugar is traditional; adjust up or down to taste.
- Cinnamon - a cinnamon stick or a pinch of ground cinnamon adds warmth.
- Pinch of salt - optional, but balances flavor.
Optional add-ins: a splash of lemon juice for brightness, or a touch of vanilla for warmth.
How to Make Homemade Applesauce Recipe
Peel and core the apples, and cut them into large chunks. This can be done with an apple peeler or by hand. While I dearly love my hand-crank apple peeler, with only a few apples needed, I find it easiest to use a sharp paring knife.
- Step 1: Combine apples, water, sugar, and cinnamon in a heavy, deep-bottom pot.
- Step 2: Cook over medium heat, stirring as necessary to redistribute the heat, for 15 to 20 minutes, or until the apples are soft.
- Step 3: Taste warm applesauce and add additional sugar if desired or extra water to thin if desired. Let cool slightly and mash apples with a fork or a potato masher for a smooth consistency. Otherwise, you can leave the apples chunkier.
- Step 4: Serve warm, room temperature, or cold!
Variations
- Sugar-Free: Skip the sugar if your apples are naturally sweet.
- Spiced Applesauce: Add nutmeg, ginger, or allspice with the cinnamon.
- Maple or Honey: Swap sugar for maple syrup or honey for a different sweetness.
- Roasted Applesauce: Roast apple chunks with a drizzle of butter, then puree for a deeper, caramelized flavor.
Serving Suggestions (with Amish anecdote)
If you asked my Amish friend, she would say applesauce may be served with dessert, but seldom alone. In her home, it's paired with savory dishes-fried potatoes, hearty meats, and even eggs for breakfast.
One of her family's favorites is scrapple, a traditional Pennsylvania Dutch dish with German roots made from pork and cornmeal, pan-fried until crisp and golden. Applesauce is the classic accompaniment, balancing the richness with bright, sweet flavor.
At home, I love serving applesauce:
- Over oatmeal or alongside this Amish baked oatmeal, yogurt, or with this fluffy pancake recipe.
- Alongside roasted pork or chicken
- As a filling or sweetener in baked goods like muffins or breads (like this apple banana bread or this yogurt banana bread recipe)
- Warm, as a cozy fall dessert with vanilla ice cream
Recipe FAQs
Applesauce is an everyday staple in Amish and Pennsylvania Dutch kitchens. It's served warm or chilled alongside savory dishes like fried potatoes and roasted meats, and it's also used as a natural sweetener in baking, stirred into breads, like apple banana bread, muffins, and cakes for moisture and gentle sweetness.
Scrapple is a traditional Pennsylvania Dutch breakfast made from pork scraps and cornmeal, formed into a loaf and pan-fried until crisp. It's rich and savory, so applesauce is the classic pairing-the bright, sweet flavor balances the crispy, salty slices beautifully.
Use what you have! Sweet apples (like Fuji, Gala, Golden Delicious) make naturally sweet sauce, while tart apples (like Granny Smith or Jonathan) add brightness. A mix of sweet + tart delivers the best depth of flavor.
This applesauce can last in the freezer for up to a year in an airtight container. It can also be refrigerated for 7 to 10 days. Or canned for longer storage.
Absolutely. Many apples are sweet enough on their own. Start without sugar, taste after cooking, and add a little maple syrup, honey, or sugar only if you want more sweetness.
Yes. Leaving the peel adds fiber and a rustic texture. Cook a bit longer and blend thoroughly for a smoother finish, or use a food mill to catch any peel pieces.
The recipe makes 1 quart of applesauce and eight 1/2 cup servings. It’s easily doubled or tripled.
Absolutely! To find out more about safely canning applesauce, including equipment needed, visit the National Center for Home Food Preservation. They have everything you’ll need there.
More Easy Apple Recipes
- Crockpot Apple Cider
- Apple Pie Recipe
- Apple Cornbread Stuffing
- Cider Braised Chicken Thighs Recipe with Root Vegetables
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Homemade Applesauce Recipe
Ingredients
- 4 apples peeled, cored and quartered
- 3/4 cup water
- 1/3 cup granulated sugar
- 1 cinnamon stick or 1/2 teaspoon ground
- pinch of salt or to taste
Instructions
- Combine apples, water, sugar and cinnamon in a heavy, deep bottom pot.
- Cook over medium heat, stirring as necessary to redistribute the heat, for 15 to 20 minutes, or until the apples are soft.
- Taste warm applesauce and add additional sugar if desired or additional water to think if desired.
- Let cool slightly and mash apples with a fork or a potato masher.
Notes
- Apples: Any apple variety works. Sweeter apples (Fuji, Gala, Golden Delicious) yield naturally sweet applesauce, while tart apples (Granny Smith, Jonathan) add tang. A mix of both gives the best flavor.
- Sugar: Adjust to taste. Start with less and add more after cooking if needed. Honey or maple syrup can be substituted.
- Cinnamon: A cinnamon stick adds subtle spice. For a stronger flavor, stir in ½ teaspoon ground cinnamon after cooking.
- Texture: For chunky applesauce, mash with a potato masher. For smooth applesauce, use a blender or immersion blender.
- Storage: Store in the refrigerator for up to 7-10 days or freeze for up to 6 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.