Easy Chunky Cinnamon Applesauce Recipe
Okay, buckle up buttercups, because I’m about to share the one and only applesauce recipe you’ll ever need. Seriously. It’s that good. This isn’t your grandma’s watery, baby-food applesauce. This is CHUNKY. It’s CINNAMON-Y. It’s basically autumn in a bowl, no matter the season. And the best part? It’s so stupidly easy, even I can’t mess it up (usually).
My husband, bless his heart, is obsessed with this applesauce. He’ll literally eat it straight from the fridge, cold, standing in front of the open door like some kind of applesauce goblin. And the kids? Forget about it. I swear, they think it’s dessert. Last Thanksgiving, I made a HUGE batch and it was GONE before the pumpkin pie even hit the table. Chaos? Yes. Delicious? Absolutely. So, do yourself a favor and make this. Your tastebuds (and your family) will thank you.
Why You’ll Love This Easy Chunky Cinnamon Applesauce Recipe
- It’s ridiculously simple. Like, if you can peel an apple, you can make this.
- The smell is heavenly. Seriously, ditch the candles and just simmer this stuff.
- It’s chunky! No watery sadness here. We like texture, people!
- You can customize it! Add more cinnamon, a pinch of nutmeg, whatever floats your boat.
- It’s a crowd-pleaser. Even picky eaters seem to magically devour this stuff.
How to Make It
Okay, so grab your apples. I usually use a mix of whatever I have on hand – Honeycrisp, Granny Smith, Gala… the more the merrier! Peel ’em, core ’em (don’t be lazy, it’s worth it), and chop ’em up into decent-sized chunks. I like mine chunky, remember?
Toss those apple chunks into a big pot with some water – just enough to cover the bottom, we’re not making soup here. Then, add in your brown sugar, cinnamon, and a pinch of salt. The salt just kinda balances things out, ya know?
Now, bring it all to a boil, then reduce the heat and let it simmer for, like, 20-30 minutes, or until the apples are soft but still holding their shape. Stir it every now and then so it doesn’t stick to the bottom and burn – been there, done that, smelled terrible.
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Once the apples are tender, take a potato masher (or a fork, if you’re feeling rustic) and give it a few mashes. Don’t go crazy! We want chunks, not puree! Taste it, and if you need more cinnamon or sugar, add it now.
And that’s it! Seriously. You just made amazing applesauce. Pat yourself on the back and try not to eat the whole pot in one sitting. It’s harder than you think.
Ingredient Notes
- Apples: Okay, so here’s the deal. You can use ANY apples. Seriously. I’ve even used those sad, slightly bruised ones from the back of the fridge. Just cut out the bad parts! A mix of sweet and tart apples is my favorite.
- Brown Sugar: Brown sugar gives it that warm, caramel-y vibe. But if you only have white sugar? Fine. It’ll still be good. Don’t skip the sugar altogether, unless you really like tart applesauce.
- Cinnamon: Umm…duh! Don’t skimp on the cinnamon! Unless you hate cinnamon, which, who even are you? Just kidding! (Mostly.)
- Water: Don’t overdo the water! You just need enough to keep the apples from burning. If you add too much, you’ll end up with watery applesauce, and nobody wants that.
- Salt: I know, I know. Salt in applesauce? Trust me on this. It just balances out the sweetness and makes the flavors pop. You won’t taste it, I promise!
Recipe Steps:
- Peel, core, and chop the apples into chunks.
- Combine apples, water, brown sugar, cinnamon, and salt in a large pot.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
- Mash lightly with a potato masher or fork, leaving some chunks.
- Taste and adjust cinnamon or sugar as needed.
- Serve warm or cold!
What to Serve It With
Okay, so this applesauce is amazing on its own, obviously. But if you want to get fancy, here are some ideas:
- Pork chops. Duh.
- Vanilla ice cream. It’s basically apple pie à la mode, minus the pie.
- Pancakes or waffles. Hello, weekend brunch!
- Oatmeal. A healthy and delicious way to start the day. (Or, you know, eat it straight from the jar. No judgment here.)
- A spoon. Yep, just grab a spoon and go to town.
Tips & Mistakes
- Don’t overcook the apples! You want them soft, but not mushy.
- Stir it regularly to prevent burning, especially towards the end. Burnt applesauce is sad applesauce.
- Taste as you go! Everyone’s taste buds are different. Add more cinnamon or sugar if you think it needs it.
- If your applesauce is too watery, just simmer it for a few more minutes, uncovered, to let some of the liquid evaporate.
- Don’t be afraid to experiment! Add a pinch of nutmeg, a squeeze of lemon juice, or even a splash of bourbon (for the adults, obviously!).
Storage Tips
Store any leftover applesauce in an airtight container in the fridge. It’ll keep for about a week, maybe longer if you’re lucky. And yeah, you can totally eat it cold. I actually prefer it cold, straight from the fridge. It’s like a refreshing little snack. Or, you know, a breakfast appetizer. Again, no judgment here.
Variations and Substitutions
- No brown sugar? Use white sugar, honey, maple syrup, or even agave. Whatever you’ve got on hand!
- Don’t like cinnamon? (Again, who are you?). You can use other spices, like nutmeg, allspice, or even a little ginger.
- Want to make it vegan? Just make sure your sugar is vegan-friendly (some brands use bone char in the refining process).
- Need to use up some other fruit? Throw in some pears, cranberries, or even a few chopped peaches.
- Forgot the salt? Oops! It’s not the end of the world. Just add a tiny pinch at the end. Or, you know, just pretend it’s there.
Frequently Asked Questions
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Easy Chunky Cinnamon Applesauce Recipe
Ingredients
Main Ingredients
- 6 large apples peeled, cored, and chopped
- 1 cup water
- 0.5 cup granulated sugar adjust to taste
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg optional
Instructions
Preparation Steps
- Place the chopped apples in a large saucepan. Add water, sugar, lemon juice, and cinnamon.
- Cover the pan and cook over medium heat for 15-20 minutes, stirring occasionally, until the apples are tender.
- Use a potato masher or fork to mash the cooked apples to your desired consistency. Stir in nutmeg if using.
- Let the applesauce cool before serving. Store in an airtight container in the refrigerator for up to a week.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
