I started making apple sauce from scratch a few years ago when I learned how “easy” it was. Just core, slice, and dice a ton of apples… cook in a saucepan with a little water… stir, mash, stir, mash… add cinnamon and whatever else… stir, mash, stir, mash… until it is perfect. At least a couple hours of “easy” work.
This is the easiest, most moron proof, most delicious way of making homemade applesauce you will ever find. I promise. I will refund the money you paid to subscribe to this blog if you find an easier one. Oh, you didn’t pay anything?
That method works, but why bother? Nowadays I make a ton of applesauce for my kiddo, plus my hubby and I love to mix it with butternut squash this time of year. I am not going with that old method. No freaking way.
- As many apples as you like; any type is fine
- Cinnamon is optional but encouraged
- You can also add butter, maple syrup, honey, oats, etc if you like.
- Glass baking dish
- Melon baller
- Whatever kind of food processor you like — immersion blender (my choice for this), food processor, blender, etc.
Preheat your oven to 400 degrees.
Scoop out the core of your apple with the melon baller stopping short of going all the way through. Leave the bottom closed.
Put the apples in the baking dish. Sprinkle cinnamon into each cavity. Put a little water in the bottom of the dish — just enough to cover the bottom.
Bake for 40-60 minutes depending on the apples. As soon as they start to split and/or wrinkle a bit, they’re done.
Let them cool just enough so you can handle them. You see all that delicious cinnamony goo in the apples? Pour that into your bowl. With a butter knife cut out the bottom of the core. Toss the apples, skin and all, into the bowl.
Done. That’s it. It is delicious. Baking the apples concentrates the apple flavor just a bit making it a rich, silky applesauce.
(Mix with pureed butternut squash or sweet potato, some either dried or cooked fresh cranberries, and toasted pecans for an awesome side dish.)
I will never make applesauce any other way. Ever.