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Simple Baked Applesauce

September 28, 2014

Simple Baked Applesauce
There aren’t too many things as predictable as beautiful apples popping up at farmer’s markets right around the end of September.

And living in Michigan, having a couple of those warm “Indian summer” weekends in this early part of fall is just as predictable, and always a welcomed event for apple picking.

Simple Baked Applesauce
We are incredibly fortunate to live in an area literally surrounded by gorgeous apple orchards to pick from every fall. Our first apple picking adventure of the season was actually at Grandpa’s house right off his tree. The girls got to spend some after school time cleaning off his tree and they had a ball.

Simple Baked Applesauce
Completely untouched, unsprayed, and no fuss, these apples are just about as good as it gets for applesauce. The uneven bumps and color give character to these perfectly imperfect apples – and the flavor is always amazing.

Simple Baked Applesauce
I dress my applesauce up with the spices of the season, but it is certainly delicious on its own. You can traditionally can it or freeze, and enjoy your own applesauce year round.

Simple Baked Applesauce
Simple is the name of my game – everyone into the oven roaster, and after they bake, it gets blended right down in the pan.Whether you can walk right outside and pick them from your own tree, or are able to get them in season at a market near you, this applesauce recipe is for everyone.

Print Recipe
5 from 1 vote


I dress my applesauce up with the spices of the season, but it is certainly delicious on its own. You can traditionally can it or freeze, and enjoy your own applesauce year round.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Condiment
Cuisine: American
Keyword: baked applesauce, homemade applesauce, how to make applesauce
Servings: 16 servings
Author: Renee -


  • ½ bushel apples about 20-ish pounds
  • Juice of 2 lemons
  • 8-10 cups of water comes up about halfway up the apples in the pan
  • 1-2 TB cinnamon optional
  • 15-20 allspice berries optional


  • Wash and core the apples (I don’t even skin them!) and toss into your oven roaster, or roasting pan. As you are tossing into the pan, squeeze your lemon over top and toss to ensure the apples don’t brown as you go.
  • Add your water and spices to the cut apples in the pan, and toss.
  • Cook at 350 degrees for 1 ½ hours.
  • Use an immersion blender right in the pan to puree your applesauce. You could use a blender or food processor as well. If you want it super smooth a high powered blender would be best – I do enjoy some texture to my applesauce though!

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  • This batch makes quarts of applesauce.
  • I honestly have used just about every different kind of apple imaginable for applesauce and it is always delicious. Other than sour apples, you really just can’t go wrong.
  • I do have a couple of reasons for leaving the skins on. You could possibly call it lazy, but it really does take more time to skin them, and I just don’t have it! I think the applesauce taste and color is wonderful with the skins on. The other reason I like to leave the skin on is because the fiber in the skin balances the sugars in the flesh of the apple, making blood sugars keep a bit more stable. Go ahead and skin them though if you wish!
  • I bake my apples in my oven roaster, but using a simple large roasting pan in the oven works just as well, and I did it that way for years.
  • Ok so the immersion blender! OH how easy this makes the clean up part! No transferring to a blender and having more appliances to clean! It goes super fast, and all I have to do is rinse off my blender stick! I do believe a more high powered blender is going to give you a much smoother finish and texture, however, if that is your thing!
  • I have become a bit more aware of the differences in cinnamon in the last couple years and prefer to stick with the ceylon cinnamon. And while you can definitely use ground allspice, I just love popping the allspice berries into something like this because the flavor is fresher and more intense.

This post was shared at Fat Tuesday, Real Food Wednesday, & Allergy Free Wednesday!

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  • Reply Raia September 30, 2014 at 2:42 pm

    I love how simple this is! My hubby’s grandpa has apple trees too, unfortunately he lives on the other side of the country. 😉

  • Reply Kim September 30, 2014 at 2:42 pm

    I love making applesauce. I still have jars leftover from last year, I don’t care. It’s time to make more. Thanks for the awesome recipe! 🙂

  • Reply Amanda September 30, 2014 at 2:48 pm

    I just love homemade applesauce. I’ve never made it in a roasting pan before though, so that is interesting! I always use my crock pot. I love learning new ways to do things, so thanks for sharing your recipe.

  • Reply The Food Hunter September 30, 2014 at 5:11 pm

    It’s apple season…I need to try this recipe

  • Reply suzy October 1, 2014 at 7:11 am

    Great recipe. I totally agree about the wonderful immersion blender. I finally got one a few months ago and am in LOVE! Makes things so easy. NOw I wonder how I ever did without. LOL

    I love your recipe too. I am sure the roasting of the apples gives it a great flavor!

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  • Reply Katie November 8, 2014 at 6:00 pm

    If I’m doing it in a roasting pan, do I need a lid for it?

    • Reply Renee Kohley November 9, 2014 at 6:29 am

      Yes you will want a lid – it is like doing it in a big crockpot 🙂 You need the temperature even and the steam to stay in.

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  • Reply Shelley September 18, 2015 at 2:00 pm

    This couldn’t have come at a better time! I have a ton of apples to process this year and have been dreading it because it’s always so much work. This sounds a lot easier. How many quarts would you guess this recipe makes?

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  • Reply Katy October 21, 2015 at 12:59 pm

    if you don’t peel them, aren’t the skins a weird texture to leave in, or does the immersion blender do that well with them that they aren’t very noticeable?

    • Reply Renee Kohley October 22, 2015 at 12:47 pm

      Hi Katy! You will be able to see the skins a little bit and the immersion blender will leave a little texture. You can use a high powered blender like a Blendtec if you don’t want to have the skins there – or peel the apples 🙂

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  • Reply Laura Johnson October 7, 2016 at 8:23 pm

    5 stars
    My Mom taught me how to wash and quarter the apples and cook them until soft. Run them through the food mill to get the goodness but not the seeds and core. Add cinnamon and other spices to taste and a little bit of brown sugar or other sweetener to taste. I freeze mine and it makes the nicest applesauce cake or muffins. I will try this method and maybe try using the Instant Pot.

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  • Reply Sarah Floyd October 9, 2017 at 4:31 pm

    This recipe is always perfect! I have used it the last 3 seasons and came back today to use it again for the last of this seasons apples.

    • Reply Renee Kohley October 9, 2017 at 7:27 pm

      I love that Sarah! Thank you for coming back to let us know <3

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