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.
- 8 or 9 inch baking dish that is 2 inches deep at least. Pan should be not be aluminum
- 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)
- 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