This homemade 2 Ingredient Applesauce is one of quickest and most easy recipes ever! There is no added sugar which makes it super healthy and there are a ton of great ways you can use it.
2 Ingredient Applesauce
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Other parts of the country have certain things that they do amazingly well. Northern California has wine. Georgia rocks the peaches. Washington kills it with the cherries. Here in Western New York, we pump out some pretty incredible apples. They're tasty all year around. But once the weather cools down and the leaves start changing colors, it is prime apple picking season. Our market has also been full of the most sweet, gorgeous apples. So we've been enjoying our fair share!
Homemade applesauce has become a mainstay in our kitchen. In the past we’ve been lazy and buy the jarred applesauce. But lately, I have been making it myself and it couldn’t be easier. It takes 20 minutes, minimal effort and just 2 ingredients! My mom taught me how to make this and it is brilliant.
You know what else I love about it? No added sugar. Now hopefully I haven't lost those of you with a sweet tooth. Hear me out. Apples are one of those fruits with a very high sugar content. That's actually how Manhattan got its nickname, The Big Apple. Because apples have tons of sugar in them and Manhattan has tons of money in it (I learned that fun fact many, many moons ago on one of these Circle Line Cruises around the island and it stuck with me!).
Tips for how to make homemade applesauce
- Try to slice the apples thin, as the thinner they are, the quicker they’ll cook down.
- I use an immersion blender to get the applesauce nice and smooth. You can also use a blender or food processor as well.
- Once in a while I will throw some cinnamon on top, but I'm letting that be an optional ingredient since not everyone loves cinnamon.
Frequently asked questions about this applesauce recipe
- How long does homemade applesauce last? This lasts for up to a week or a little over a week in the refrigerator.
- How do you make chunky applesauce? You can absolutely make this applesauce chunky, just keep a close eye on it while blending and go slow so it still has the texture you’d prefer.
- What are some of the best ways to use this? This makes an incredibly refreshing side dish or dessert. It goes along beautiful with any meal of the day. I'm particularly fond of serving it with pork chops or potato pancakes.
- Can you freeze it? It freezes beautifully.
- Should I serve it cold or warm? It tastes delicious both warmed up or cold, it really comes down to personal preference.
- What kind of apples are best for applesauce? A few of the best varieties are Braeburn, Cortland, Jonagold, Jonathan, McIntosh, Crispin, Ida Red, Gala, Fuji and Golden Delicious. Some people say you shouldn’t use pie apples for applesauce but I think it really comes down to personal preference in terms of flavor (for example, you’ll find that Cortland apples give you a more tart applesauce than Gala apples).
2 Ingredient Applesauce
- 8-10 medium apples, peeled and cored
- ¼ - ½ cup water
- Ground cinnamon (optional)
- Cut the apples into quarters and slice them as thinly as possible (the thinner they are, the quicker they cook down).
- Place them into a pot along with ¼ cup of water (keep an eye on it and if you feel it's not enough you could always add an additional ¼ cup of water. The key is you don't want it to be too watery).
- Bring it to a boil and then reduce the heat to medium low. Simmer, stirring frequently for around 15 minutes or until the apples are soft and beginning to break down.
- Use and immersion blender to blend the apples. You can do then smooth or chunk, depending on your taste.
- Sprinkle with Cinnamon if you'd like and enjoy warm or cold! This lasts just over a week in the refrigerator.
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