Best-Ever (you’ll never buy jars again) Applesauce

This fall recipe will give you such a good I-can’t-believe-I-made-it-from-scratch feeling! Maybe because maple and apple trees grow in the same climate, the two flavors taste delicious together. Eat this plain, spoon it into yogurt, or eat it alongside potato pancakes, chicken, or pork. 

Hands-on time:
15 minutes
Total time:
45 minutes

Kitchen Gear

Sharp knife (adult needed)
Cutting Board
Measuring cup
Measuring spoons
Medium-sized pot
Wooden spoon
Potato masher or fork
Lidded container


4 Granny Smith or other tart apples, peeled (if you like), and diced
1⁄3 cup water
3 tablespoons maple syrup


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Put the apples, water, and maple syrup in the pot, cover and put on the stove. Turn the heat to medium-low and cook until the apples are tender, about 30 minutes, stirring every couple of minutes to make sure the apples aren’t sticking. Set aside to cool a bit, about 10 minutes.
  2. Mash the apples using a potato masher or fork, and set aside to cool until just warm.
  3. Serve right away, or put it in the container and refrigerate until cold. The applesauce will keep, covered and refrigerated, for up to 4 days.


Chunky Applesauce: Don’t mash the apples too much.

Nutty Applesauce: Add 1/2 cup chopped lightly toasted walnuts or pecans after it’s cooked.

Cranberry Applesauce: Add 1/2 cup fresh or frozen cranberries when you add the apples.

Rhubarb Applesauce: Add 1/2 cup chopped rhubarb when you add the apples.