Easy homemade applesauce for fall

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Where I’m from, the summers are hot and humid. And autumn…continues to be hot and humid. So while we pretended to know what fall was like, I didn’t get a taste for apple orchards, corn mazes, pumpkin patches, or hot apple cider until I moved to Ohio. And the “-ber” months in Ohio are absolutely beautiful. With the leaves changing and crisper weather, warm homemade applesauce is a must.

Here’s my tried-and-true applesauce recipe that only takes a few minutes to whip up and will immediately get you into the fall spirit!

Which apples should you use for homemade applesauce?

I am no expert on apples—but per the experts on the internet, these are the best apples for homemade applesauce:

• Fuji. These apples are sweet, juicy, and crisp. If using them, it is recommended to either start with less maple syrup and add if needed or combine with a tarter apple for balance.
• Gala. These apples are also sweet and cook down nicely. For extra depth of flavor, combine a different type of apple with this one.
• Honeycrisp. These are my partner’s favorite apples to eat raw, and it turns out that they also work well for applesauce! They have a sweet flavor and slight tartness, making them the perfect apple according to some.
• Golden Delicious. These apples are more mellow and mildly sweet. They have a nice texture when cooked down.
• McIntosh. These apples are slightly tart, but sweet enough to make delicious applesauce.
• Pink Lady. This variety is sweet and tart. If you leave the skins on (I mean, who is actually peeling apples these days??) your applesauce will be slightly pink!
• Granny Smith. These are very tart. Combine this apple with a sweeter apple to balance the flavor.

I made my applesauce with a combination of Pink Lady and Honeycrisp apples. Because I used sweeter apples, I also juiced one whole lemon instead of half a lemon. If you are worried a whole lemon will be too tart, start with juicing half of your lemon and add the rest if needed after the applesauce cooks.

This recipe is super simple, and honestly: all you’re going to do is cut and core the apples, put all the ingredients in a medium-sized saucepan, and simmer for 25-30 minutes. From start to finish, it shouldn’t take you longer than 45 minutes to pull this together—and it will hit the spot for a simple, sweet snack!

Applesauce FAQs

How much applesauce to replace one egg?

To make a baking recipe vegan, use 1/4 cup of applesauce and 1/2 tsp. baking powder per egg. The baking powder helps make the end result closer in texture to the original recipe.

If you don’t have any applesauce on hand, you can always make a flax egg.

How long does homemade applesauce last?

When kept in an airtight container in the refrigerator, homemade applesauce usually stays good 4-5 days.

Can I leave the skin on apples for applesauce?

Yes! Leaving the peeling on your apples helps give your applesauce better color. If the texture bothers you, I recommend pureeing the applesauce with a blender, food processor, or immersion blender before eating.