Easy small batch homemade applesauce made with fresh apples, lemon, and hint of cinnamon will leave you wondering why you buy it from the store.

Bowl of homemade applesauce
I had no intention of posting this Homemade Applesauce recipe, but it’s so ridiculously easy, I couldn’t not blog it. I’m pretty sure I’ve made it at least five times now, mainly because I needed a (healthy) snack for my lunch at work.

Out of carrots? Made applesauce. Ate all the cauliflower last night? Made applesauce. Nothing to dip in the hummus? Made applesauce.

You’d think by now I would make a giant batch, but I just make a small batch of one or two apples worth at a time.

With a little bit of prep and a little bit of cooking, you, too, can have fresh homemade applesauce for healthy snacking.

One of the benefits of making homemade applesauce is control. You don’t have to worry about preservatives or the amount of sugar.

Sweetness depends on your apples, so it’s hard to say how much sugar to add. Using tart, Granny Smith apples may require more sugar than say Honeycrisp apples, for example.

I love the naturalness of the apples, so I only use about 1 teaspoon of sugar. However, Dad said it needed more when I gave him a bowl.

Did you know if you keep cooking applesauce further, you can easily turn it into apple butter? Check out my crockpot apple butter recipe for more info!

Bowl of homemade applesauce
I smash my apples using my adjustable potato ricer.

I didn’t realize how versatile this tool is. Not only do I use it to make applesauce, I also use it to squeeze out excess liquid out of shredded apples, shredded squash, and cooked spinach.

As far as which apples to use, I say it’s preference. Sometimes I’ll use two or three kinds of apples. So far I’ve used Golden Delicious, Gala, Jonagold, and McIntosh, some mixed; some not.

If you do mix red and green apples, your applesauce will be a bit on the pink side.

Do you like your applesauce warm or cold? Although I love eating it both ways, I prefer it right after cooking while it’s still warm.

Probably because it reminds me of hot apple cider that warms you up on a chilly afternoon outside.

You can also serve it with pork chops with mushroom gravy for dinner.

Equipment Needed

Homemade Applesauce (Small Batch)

Homemade Applesauce (Small Batch)

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy small batch homemade applesauce made with fresh apples, lemon, and hint of cinnamon will leave you wondering why you buy it from the store.


  • 1/2 pound cooking apples such as McIntosh, Golden Delicious, or Fuji (roughly 2 large apples), peeled and chopped into 1/2 inch pieces
  • 1/4 cup water
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt


  1. In a large saucepan, combine the apples, water, lemon, sugar, cinnamon and salt. Bring to a boil.
  2. Once boiling, turn it down to a simmer then cook for 10-15 minutes or until the apples are soft.
  3. Remove from the heat and press through a food mill, potato ricer, or smash by hand.
  4. Taste then adjust sugar and cinnamon as necessary. Cool for 15 minutes then serve warm or refrigerate until cold.

    Refrigerate leftovers for up to 1 week.


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Source: Adapted from Long Grove Apple Haus Apple Cook Book (Amazon affiliate link)
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