Mix varieties and roast apples for flavorful chunky applesauce

Chunky Roasted Applesauce

Chunky roasted applesauce, December 2012

Applesauce can be made very simply by just cooking apples on the stove, but roasting them for a few minutes concentrates their flavors for an added dimension. Also, if you use a combination of apple varieties, the sauce will have wonderful chunky texture and a blend of sweet and tart flavors.

For the varieties of apples, softer sauce apples such as McIntosh or Cortland will break down into a puree. Crisper pie and baking apples such as Granny Smith will keep their shape. I used Granny Smith, Jonagold, and Honeycrisp. Jonagolds are best for eating and good for cooking. Honeycrisp are best for eating and salads and good for baking and sauce. I used these varieties because I had them on hand, and my sauce was very good.

This homemade applesauce is delicious served warm with pancakes along with butter and maple syrup, or as a side dish with pork.

Chunky Roasted Applesauce
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 12
  • 3 pounds pie or baking apples (about 6 medium apples)
  • 3 pounds applesauce apples (about 6 medium apples)
  • 1/4 cup walnut oil or other oil
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  1. Preheat oven to 450°F. Position oven rack low in the oven.
  2. Peel and core apples and cut into 1/2- to 3/4-inch pieces. Place pieces in a large bowl and drizzle with oil. Toss gently to coat apples with oil. Distribute apple pieces evenly in single layers on two rimmed baking sheets.
  3. Roast apples for 15 to 20 minutes or until bottoms of chunks begin to brown, checking for doneness and rotating pans after 10 minutes.
  4. Place the roasted apples in a large saucepan, scraping any browned bits from the baking sheets. Cook over medium to medium low heat, stirring occasionally, until some apples cook down but some are still chunky, 5 to 10 minutes.
  5. Add sugar, cinnamon, nutmeg, and salt, and stir to combine. Stir in 1 1/2 cups water, or more if you want a thinner sauce.
  6. Serve warm or cool. Cover and refrigerate up to 1 week.
Serving size: 1/2 cup. Calories: 170; Fat: 5g; Saturated fat: 1g; Carbohydrates: 34g; Sugar: 26g; Sodium: 54mg; Fiber: 6g; Protein: 1g; Cholesterol: 0mg.


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2 Responses to “Mix varieties and roast apples for flavorful chunky applesauce”

  1. I had never heard of making apple sauce from roasted apples before – seems so autumn appropriate! What a tasty idea.

    And thanks again for stopping by and leaving nice compliments on my blog earlier. Have a wonderful week!

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