🍎🍏 Stovetop Applesauce is so EASY to make in 30 minutes on the stovetop in one pot! Use any kind of apples and you can keep it chunkier or blend it smoother. Once you try homemade applesauce, you won’t go back to store bought!

A white bowl filled with chunky applesauce sits on a wooden slab, with plates, a napkin, and cinnamon sticks visible around it.

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Easy Stovetop Applesauce Recipe

Fall apple season is upon us and if you have extra apples to use because you went apple picking at an apple orchard or your eyes were bigger than your stomach at your local farmer’s market, this recipe is perfect! You won’t want to go back to store-bought applesauce.
Or if you have apples that a bit past their prime and are getting soft, my homemade applesauce recipe is just the ticket.
Older apples that are more ripe are also sweeter so you can possibly reduce or eliminate the need to add sugar.
You can use any kind of apples you like. I happened to use Granny Smith apples for this batch but Gala, Pink Lady, Fuji, Honeycrisp, Red Delicious, Golden Delicious, Jonagold, and more.
I season my applesauce with a cinnamon stick which perfumes the applesauce without making it overly cinnamon-dominant. More on other options below.

A white bowl filled with chunky applesauce sits on a woven mat, with cinnamon sticks, an apple, and a lemon in the background.

A wooden spoon holds cooked, chunky applesauce above a pot filled with more applesauce.

Ingredients in Stovetop Applesauce

Apples: They’re star of the show and as I mentioned, you can use any kind from tart apples to sweet apples, soft or firm. You’ll want to peel, core, and dice them.

Liquids: Water and lemon juice which flavors the applesauce in a very subtle way. I’ve seen recipes that don’t use it but I enjoy the extra flavor dimension it provides.

Sweetener: Granulated sugar and light brown sugar. You only use 1/4 cup of each in the entire batch but if your apples are very ripe, you may not need to use any or can reduce the amounts. Personally, I think unsweetened applesauce tastes like baby food so I always use sugar to add sweetness but your mileage may vary.

Flavoring: Cinnamon stick and salt. You can taste, consider omitting the salt, but like in baking, a bit of salt brings out the flavor of sweeter foods and so I use it. If you want to add extra ground cinnamon or other warming spices such as a tiny pinch of nutmeg, cardamon, allspice, cloves, go right ahead.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

A bowl of green apples surrounded by bowls of brown and white sugar, cinnamon sticks, lemon halves, and a glass of water on a light surface.

A white bowl filled with chunky applesauce sits on a woven mat, with a cinnamon stick, green apple, and a plate of bread in the background.

How to Make Homemade Applesauce on the Stove

Peel, core, and dice the apples into 1/2-inch pieces. If you have a peeling and coring tool, this will be faster and easier.
Add the apples and all the other ingredients to a large stockpot, cover with a lid, and simmer over medium to medium-low heat for about 30 minutes, or until the apples are very soft. Stir the apple mixture occasionally.
Remove the cinnamon stick and if desired, blend with an immersion blender, food processor, or potato masher. Mash as much as desired or you can also leave it as is for chunky applesauce.
Allow the applesauce to cool and serve or refrigerate.
Storage: Applesauce will keep for up to 2 weeks in the refrigerator or up to 3 months in the freezer. Thaw in the fridge. Canning: You can can this applesauce in a water bath but since I’m not a canner, you’ll have to consult other sources for more precise canning info.

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

Applesauce Tips

Too tart: Add more sugar or a pinch of salt to balance it out.

Too sweet: Add a squeeze of lemon juice.

Too watery: Continue cooking uncovered over low heat for a few more minutes to allow excess moisture to evaporate. Be careful not to burn it and stir frequently.

Too thick: Add a little more water, a tablespoon at a time, and stir until you reach your desired consistency.

Wondering about making it in a slower cooker? You can. Simply cook everything on low for about 4 hours, or as needed, until apples are very tender in texture.

If you know a baby who’s starting solids, this is perfect homemade baby food. I’d omit the cinnamon and possibly some of the sugar, puree very, smooth and you’ve got baby applesauce.

Two stacked waffles topped with cooked apples, served on a beige plate with a fork and knife beside them.

A white bowl filled with chunky applesauce, with a spoon lifting a portion above the bowl. Cinnamon sticks and apples are visible in the background.

A pot of homemade applesauce on the stove, with a wooden spoon lifting a serving, and a text overlay reading "30-Min Stovetop Applesauce.

how to serve or use Stovetop applesauce

A white bowl filled with chunky homemade applesauce sits on a table. Text reads "30-Min Stovetop Applesauce." A spoon lifts applesauce above the bowl.

A wooden spoon holds chunky applesauce above a bowl filled with applesauce; text reads "30-Min Stovetop Applesauce.

Peel, core, and diced the apples into 1/2-inch pieces or if using a coring machine, some of them slice the apples into thin rings which is fine. Run your knife over those rings to make them smaller. The smaller the pieces of apples are, the faster it cooks.
To a large stockpot add all the ingredients, cover, bring to a boil, and simmer the mixture over medium to medium-low for about 30 minutes, or until the apples are very tender. Make sure to stir occasionally to prevent sticking or burning. At the end, make sure to taste and if you want it a bit sweeter, add more sugar. You can also add more cinnamon or any of the spices listed below.Flavoring Tips – You can also add more cinnamon if desired. Or try a tiny pinch of nutmeg, allspice, cloves, cardamom, or ginger. Use 1/8th teaspoon of dried or ground spices and not more until you’re sure because I find they can otherwise quickly overpower the delicate flavor of the apples.
Remove the cinnamon stick, and if desired, you can blend or mash the applesauce from its chunky state to become smoother. An immersion blender is great here if you have one, or you can transfer the mixture to a food processor, taking care when blending hot foods like this one. Or keep it old school and mash it in the pot with a potato masher.
The applesauce will thicken as it cools. You can serve it now or chill it in the fridge. Ways To Use: Beyond simply a snack, you can serve it warm or cold alongside roast chicken or pork. Spoon over pancakes, waffles, French toast, yogurt, or oatmeal. Use as a filling for pies, crisps, or crumbles. Incorporate into muffins, cakes, or quick breads for added moisture and flavor; see the recipe links below this recipe card for recipes of mine that use applesauce in them.

Troubleshooting Tips: If your applesauce is too watery, too thick, too sweet or too tart, see the blog post for my tips.
Storage: Applesauce will keep airtight for up to 10-14 days in the fridge or in the freezer for up to 3 months. Freeze in quart-sized freezer bags or other airtight containers. You can can this recipe in a water bath but because I don’t can, you’ll need to consult other sources for exact canning directions.

Serving: 1serving, Calories: 125kcal, Carbohydrates: 33g, Protein: 0.4g, Fat: 0.3g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 150mg, Potassium: 164mg, Fiber: 4g, Sugar: 28g, Vitamin A: 78IU, Vitamin C: 7mg, Calcium: 19mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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