Peel, core, and slice apples.
In a large pot, bring apples, lemon juice, prunes, vanilla and 2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar.
Let cool, then transfer applesauce to airtight containers.
Refrigerate applesauce up to 5 days, or freeze up to 2 months.