Quick Homemade Applesauce (No Added Sugar)
Dairy-free, gluten-free, and whole food plant-based
Ingredients
- 2 sweet apples (we like McIntosh)
- ½ teaspoon ground cinnamon
- ¼ cup water
Tips
- Peel and core the apples. Molly and I use an apple corer, but even if you leave the skins on, the apples still need to be cored.
- Add the apples and water to a small saucepan. Sprinkle with cinnamon. Bring to a boil, then reduce to a simmer. Cover and cook for 5 minutes.
- Check the apples. If they are soft, mash with a potato masher to your desired texture. If they are still firm, remove the lid and cook for another 5 minutes, then check again. This recipe is very forgiving.
- Remove from heat and enjoy warm, or chill for later.
Molly’s Tip: I like my applesauce slightly chunky, so we only mash it a little bit!
For those with sensory sensitivities, adjusting the texture can make this recipe more enjoyable. Texture can be made smooth or chunky, depending on preference
For smooth applesauce, mash thoroughly or blend with an immersion blender
For chunky applesauce, mash lightly
When peeling the apples, a potato peeler works well, but a paring knife can also be used
If leaving the skins on (Molly prefers them peeled), chop apples very small so the texture stays pleasant
When cooking, there should be enough water to cover about 1/4 inch of the pan. If the pan gets dry, add about 3 tablespoons of water at a time until desired texture is reached
Instructions
- Peel and core the apples. Molly and I use an apple corer, but even if you leave the skins on, the apples still need to be cored.
- Add the apples and water to a small saucepan. Sprinkle with cinnamon. Bring to a boil, then reduce to a simmer. Cover and cook for 5 minutes.
- Check the apples. If they are soft, mash with a potato masher to your desired texture. If they are still firm, remove the lid and cook for another 5 minutes, then check again. This recipe is very forgiving.
- Remove from heat and enjoy warm, or chill for later.
Molly’s Tip: I like my applesauce slightly chunky, so we only mash it a little bit!
For those with sensory sensitivities, adjusting the texture can make this recipe more enjoyable. Texture can be made smooth or chunky, depending on preference
For smooth applesauce, mash thoroughly or blend with an immersion blender
For chunky applesauce, mash lightly
When peeling the apples, a potato peeler works well, but a paring knife can also be used
If leaving the skins on (Molly prefers them peeled), chop apples very small so the texture stays pleasant
When cooking, there should be enough water to cover about 1/4 inch of the pan. If the pan gets dry, add about 3 tablespoons of water at a time until desired texture is reached
Notes
Storage:
- Store in the refrigerator for up to 5 days
- Freezes well
Nutrition
Calories: 192kcalCarbohydrates: 51gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 7mgPotassium: 394mgFiber: 9gSugar: 38gVitamin A: 200IUVitamin C: 17mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!