The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.

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  • Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes.

  • Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. Serve warm, at room temperature, or chilled.

Cook's Notes

If you don't have a food mill, core the apples before roasting; after they're cooked, puree the apples in a food processor, and strain before adding spices. Applesauce can be refrigerated in an airtight container for up to 5 days.

Reviews (13)

47 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 2
Rating: 5 stars
10/15/2013
Great recipe! Roasting the apples really brings out their natural sweetness and having a food mill makes easy work--no peeling, coring, or chopping required. I modified this recipe by leaving out the sugar and butter, and it was still delicious, with flavors reminiscent of apple pie filling.
Rating: 5 stars
11/27/2011
Scrumptious and dessert-worthy. No peeling or cutting - just throw whole rinsed apples into the pan and roast. Major flavor for so little effort!
Rating: Unrated
10/03/2011
do you peel the apples?
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Rating: Unrated
11/17/2010
This has to be both the easiest and tastiest applesauce recipe ever! My kids love it and my husband says that it tastes like grandma's!
Rating: Unrated
10/15/2010
This quickly became a family favorite. It is easy to make and absolutely delicious. It goes great with a little vanilla ice cream if you want to serve it as a dessert to guest or just a fun family treat!
Rating: Unrated
09/06/2010
My family went apple picking yesterday and I used 10 assorted apples (I'm not even sure what types of apples I used) and it came out fabulously. I packed it in little lock and lock containers so I can throw them into lunchboxes this week.
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Rating: Unrated
08/11/2010
Applesauce cans very well. Process in a waterbath 15 mins for pint jars and 20 for quarts. As long as the lids seal (aka no flex to the lid), they are shelf stable for a couple of years.
Rating: Unrated
10/03/2009
This is such a great recipe but I would like to know if anyone has tried canning it so it can be stored on the self. I would like to make a large batch and keep it on hand for the holidays. Would a waterbath work here. I am new to canning but have done some jams and fruits.
Rating: Unrated
01/27/2009
The taste of this applesauce is brilliant. The first time I made this I did not own a food mill (which I have since purchased- a very worthwhile investment as gadgets go) and used the food processer/strain method. While the flavor was there, the consistancy was baby-food like and not terribly appealing. Simple mashing or the food mill are definitely the way to go. Just beautiful.
Rating: Unrated
01/04/2009
Wow! I used 10 assorted apples that were languishing in my fridge (honeycrisp, macs, granny smith, empire...) and reduced the sugar to 4 T. (loose, not packed) and butter to 1.5 T. and still got a very rich flavor. Also, since I don't have a food mill, I just peeled and quartered the apples before cooking, then just mashed them in the baking pan with a potato masher when they were done for a more rustic sauce. Perfect! This is a serious winner--I doubt I'll ever make applesauce any other way!
Rating: Unrated
01/08/2008
This is both easy and delicious. The technique makes a small amount of butter taste like a lot. I've given is applesauce as gifts and always get requests for the recipe.
Rating: Unrated
12/13/2007
This is wonderful, especially warmed. I served it to guests at a simple luncheon and they raved. My spouse, who can be hard to please, also loves it. I use Gala apples.
Rating: Unrated
12/02/2007
Delicious! Have made this now for the second time and love it. I used Gala apples the first time, and Jonagold the second time. I love the earthiness of the roasted apples along with the sweetness of the brown sugar caramel. Great with some Greek yogurt as a snack. Yum!