This baked applesauce was the side that was included with your breakfast sandwich or wrap at my restaurant.
I have used fresh apples as well as frozen. The frozen option is great for cutting and saving excess apples or apple slices my kids don’t finish eating.
You can use a teaspoon to scoop the middle out of the apples
After I mashed them here I did put back in the oven for a little bit to get the results below, but it is not necessary. I just wanted a bit of a more caramelized baked applesauce for this particular batch.
I saved the peels and used them to make an apple syrup that was super yummy as well.
Baked Applesauce
This is a chunky applesauce with cinnamon. You can leave out cinnamon if it is not your thing.
Equipment
- 8 or 9 inch baking dish that is 2 inches deep at least. Pan should be not be aluminum
Ingredients
- 2 lbs tart apples (10-12 apples)
- 1/3 cup granulated sugar
- 1-2 tsp cinnamon, depending on your preference
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1/4 cup water (unless using frozen apples)
Instructions
Prep
- preheat oven to 350F
Making the Applesauce
- Wash apples and then start peeling
- After apples are peeled, cut in half and scoop center out with a teaspoon
- Cut the apples into chunks and put in baking dish
- Sprinkle the lemon juice on the apples and then the cinnamon, salt and sugar
- Put in oven and bake for one hour or until apples are very tender and can be mashed
- Pull out of oven and mash the apples to desired consistency
- Serve warm or transfer to covered container and refrigerate for up to a week
- To freeze, let applesauce cool completely in refrigerator, then put in freezer safe jar or container or silicone resealable bag
Notes
You can make an easy apple simple syrup with the peels of the apples by adding the peels and equal amounts of sugar and water to a pan and cooking down to 1/3 the amount you started with. Drain the peels out and store in a jar in refrigerator
