Cinnamon Applesauce
Warm, comforting applesauce with a gentle hint of cinnamon. This homemade version uses a mix of sweet and tart apples simmered until tender, then mashed to your preferred texture — chunky or smooth. Ready in under 40 minutes, it is naturally sweet, deeply fragrant, and makes the whole kitchen smell like autumn.
For 4 servings
- prep
Peel, core, and chop the apples.
Peel the apples, remove the cores, and cut them into roughly 1-inch chunks. Aim for even-sized pieces so they cook at the same rate. A mix of sweet apples like Fuji or Gala and tart apples like Granny Smith gives the best balanced flavor.
TIPUse a mix of sweet and tart apples for depth — all-sweet apples can make the sauce taste one-dimensional. - mix · ~2 min
Combine apples with water, lemon juice, and cinnamon in a saucepan.
1.Place the apple chunks in a large, heavy-bottomed saucepan.2.Add the water and lemon juice to prevent browning and help get the cooking started.3.Sprinkle the cinnamon powder over the apples and give everything a gentle stir. - simmer · ~25 min
Simmer the apples until very tender.
1.Set the saucepan over medium-high heat and bring to a gentle boil.2.Once bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer.3.Cook for 20 to 25 minutes, stirring once or twice, until the apples are completely soft and fall apart when pressed with a spoon.TIPKeep the heat low — if the water evaporates too quickly, add another splash so the apples don't scorch. - mix · ~2 min
Mash the apples to your desired consistency.
1.Remove the saucepan from the heat.2.Mash the cooked apples directly in the pot with a potato masher for a chunky texture.3.For a smoother sauce, use an immersion blender or transfer to a regular blender and pulse carefully.TIPMash while still warm for the easiest texture. Taste and add a pinch of sugar only if the apples are tart. - rest · ~5 min
Cool slightly and serve.
Let the applesauce cool for 5 minutes in the pan — it will thicken a bit as it sits. Serve warm or transfer to an airtight container and refrigerate until chilled.
TIPApplesauce thickens as it cools, so don't worry if it looks a little loose right after mashing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel and chop apples into even 1-inch chunks to ensure uniform cooking and consistent texture.
- 2Use a heavy-bottomed saucepan to prevent scorching when simmering the apples over low heat.
- 3Stir once or twice during simmering to redistribute the apples and prevent sticking.
- 4Mash the apples while still warm for the easiest and creamiest texture.
- 5Let the applesauce cool for 5 minutes after mashing — it will thicken naturally as it sits.
- 6Store cooled applesauce in an airtight container in the fridge for up to one week.
Adapt it for your goals.
Unsweetened
Omit the optional sugar entirely for a naturally sweet applesauce that highlights the fruit's own flavor — perfect for those watching added sugars.
spicedSpiced
Add 1/4 teaspoon of ground nutmeg, a pinch of ground cloves, or a split vanilla bean along with the cinnamon for a more complex, holiday-inspired spice profile.
chunky vs smoothChunky vs smooth
For chunky texture, use a potato masher. For silky smooth applesauce, use an immersion blender or transfer to a countertop blender and pulse briefly.
Why this is on our healthy list.
Rich in Dietary Fiber
Apples provide soluble fiber (pectin) which supports healthy digestion and helps maintain steady blood sugar levels.
Natural Antioxidants
The apples in this recipe contain vitamin C and various polyphenols that help combat oxidative stress and support immune health.
Low in Added Fat
This applesauce is made with no added oils or butter, making it a naturally fat-free and heart-friendly choice.
Frequently asked questions
Yes, peeling is recommended for a smooth, tender texture. The peels become tough and fibrous during cooking and won't break down completely.
