Easiest No Peel Applesauce

This no peel applesauce is silky-smooth and perfectly balanced with a hint of cinnamon. It’s super simple to make and you don't even have to peel the apples. The perfect way to use up extra apples!

This easy applesauce recipe with no peeling required is super cozy and delish! And don't worry, the end result is silky smooth. You won't even notice the peels once the mixture is blended.

Should I peel or not peel the apples?

Truly this is up to you! If you want to peel the apples beforehand, you totally can! Here are some of the reasons I don't peel the apples:

• It's faster - no extra prep time! Peeling apples can be tedious, especially if you’re making a big batch. Keeping the skins on means less work!
• It's healthier! A lot of the nutrients in apples, like fiber, vitamin C, and antioxidants, are found in or just under the skin.
• You can't taste them! When the apples cook, the peels soften and blend right in with the fruit. They don’t stand out in flavor or texture, so you won’t notice them in the finished dish.

Key Ingredients

• Apples - i'm a die-hard Honeycrisp fan! They're not as tart as Granny smith, but they have a crisp, tartness you can't get from a gala. This is a personal preference, but I would say this homemade applesauce tastes best with a sweet-tart apple. That being said, it's your kitchen, you buy the apples you love best!
• Brown sugar - A small amount of brown sugar adds the perfect amount of caramel-y sweetness. If you prefer a natural sugar, I'm sure maple syrup would taste amazing.
• Water - I add water because it creates a saucy consistency as opposed to a thick apple butter type spread.
• Lemon juice - Adds a fresh bright punch! I highly recommend a fresh lemon, not the bottle.
• Cinnamon - Optional, but recommended. I only added ½ teaspoon for a hint of cinnamon flavor. If you want the cinnamon to slap you in the face, by all means, add more!
• Kosher salt - A small amount of salt enhances sweetness.

How to Make the Easiest Applesauce

I made mine on the stovetop because it's quick, smells amazing, and I want it done ... like yesterday! That being said, you could definitely make this recipe in the oven or the crockpot (more on that later).

• Chop the apples - The peels are just fine, but you don't want the core/seeds. The seeds are toxic! Chop the apples into small-ish chunks. It's okay if they're not all the same size.

• Combine the apples, lemon juice, brown sugar, and water in a large dutch oven. Three pounds is more than you think. Make sure the pot is big enough for all the apples!

• Bring the mixture to a simmer, then cook the apples until they're very soft, almost falling apart. The skins should be soft!

• Blend until smooth. This is an important step! When you use peels in applesauce, you can't just mash the mixture. If you try to use a masher, the applesauce won't be smooth! A high-speed blender will pulverize all the skins into a super-smooth consistency.

Tips & Tricks

• For best results, use a high-speed blender. I adore my Vitamix, but I know it's pricey. Even budget-friendly brands carry high-speed models. I don't recommend using a personal blender like a nutribullet or a low-speed model.
• The apple should be very soft. Once you bring the mixture to a simmer, it shouldn't take very long like 10 to 15 minutes!

Storage

• Let the hot applesauce cool for a while before you transfer it to an airtight container. Store it in the fridge for up to a week.

Other Methods

• Oven - If you prefer a no-stir method, combine all the ingredients in a large dutch oven and cover with a lid. Bake until the apples are very soft, about 50 minutes to an hour. Blend as directed.
• Crockpot - Combine all the ingredients in a crockpot and cook on high until the apples are very tender, about 4 to 6 hours. Blend as directed.

Apple Recipes

• Healthy Baked Apples
• Healthy Apple Crumble
• Apple Pie With Graham Cracker Crust