Cinnamon Applesauce

Share on your socials!

This homemade cinnamon applesauce is so easy to make, all you need is 2 ingredients and a little bit of time and you have the best cinnamon applesauce!

THIS POST CONTAINS AFFILIATE LINKS, WHICH MEANS I MAKE A SMALL COMMISSION AT NO EXTRA COST TO YOU. SEE MY FULL AFFILIATE LINK DISCLOSURE HERE.

Can you freeze this homemade applesauce?

Yes you can, store in a freezer bag, or freezer safe containers for up to 3 months or possibly longer if stored correctly.

Why does this recipe not use measurements?

I do not provide measurements because this recipe easily be made without measurements. And it does not have to be complicated at all.

What You’ll Need

Pile of Red Apples

Organic Apples

You can use whatever kind of apples you would like for this recipe! I’ve used all different varieties of apples, and it always turns out great. Some are just more sweet, others more sour.

Cinnamon Sticks

ceylon Cinnamon

Ceylon cinnamon is my favorite cinnamon to use. For this recipe you just need enough to cover the amount of apples that you have! You can use more or less to adjust to your preference.

Ingredients

Organic Apples, as many as you have

Organic Ceylon Cinnamon, enough to coat the apples

Instructions

Preheat oven to 350

Wash your apples, then peel, if you aren’t peeling then you can skip this step.

Cut apples into even chunks, and put them into a baking dish, I typically just use a 9×13 glass baking dish (like THIS).

Once you have the baking dish almost full (but leaving room to stir apples), it’s time to coat your apples in the Cylon cinnamon. *see notes for more details*

Stir the apple chunks and cinnamon until the apples are well coated by the cinnamon.

Place the apples in the oven and bake for 25-40 minutes, stirring halfway through.

Once the apples are easily mushed with a fork they are done.

Take out of the oven, and transfer apples into a glass bowl.

Using an immersion blender, blend your applesauce to your desired consistency,

You can eat right away, or let cool and store in the fridge in an airtight container for up to a week.

Notes

You can peel your apples or leave the peels on, some people don’t mind the peels, so this is completely your preference!

You can add as little or extra cinnamon as you would like.

The variety of apples you use does not matter. Just remember the sweeter the apple, the sweeter the applesauce. The same goes for sour, so just be mindful of that when picking your apples!

If you have a lot of apples you can do this in batches. I sometimes will do 5 gallons at a time, and just stick around the kitchen all day.

When adding the cinnamon to the apples, I normally just coat until I think it looks like enough. If you don’t add enough during the baking process, it’s okay, just try some after you blend into applesauce and add some extra cinnamon if needed.

Baking time may vary depending on how many apples are in your baking dish and the type of apple you are using. I’ve noticed that not all types of apples cook down as quickly as others.

Homemade Cinnamon Applesauce

Ingredients

  • Organic Apples as many as you have
  • Organic Ceylon Cinnamon enough to coat the apples

Instructions

  • Preheat oven to 350
  • Wash your apples, then peel, if you aren’t peeling then you can skip this step.
  • Cut apples into even chunks, and put them into a baking dish, I typically just use a 9×13 glass baking dish.
  • Once you have the baking dish almost full (but leaving room to stir apples), it’s time to coat your apples in the Cylon cinnamon. *see notes for more details*
  • Stir the apple chunks and cinnamon until the apples are well coated by the cinnamon.
  • Place the apples in the oven and bake for 25-40 minutes, stirring halfway through.
  • Once the apples are easily mushed with a fork they are done.
  • Take out of the oven, and transfer apples into a glass bowl.
  • Using an immersion blender, blend your applesauce to your desired consistency,
  • You can eat right away, or let cool and store in the fridge in an airtight container for up to a week.

Notes

  • You can peel your apples or leave the peels on, some people don’t mind the peels, so this is completely your preference!
  • You can add as little or extra cinnamon as you would like.
  • The variety of apples you use does not matter. Just remember the sweeter the apple, the sweeter the applesauce. The same goes for sour, so just be mindful of that when picking your apples!
  • If you have a lot of apples you can do this in batches. I sometimes will do 5 gallons at a time, and just stick around the kitchen all day.
  • When adding the cinnamon to the apples, I normally just coat until I think it looks like enough. If you don’t add enough during the baking process, it’s okay, just try some after you blend into applesauce and add some extra cinnamon if needed.
  • Baking time may vary depending on how many apples are in your baking dish and the type of apple you are using. I’ve noticed that not all types of apples cook down as quickly as others.

Pin for later & share with friends!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating