Extra Thick Applesauce

Extra Thick Applesauce

Chef Dawn Ludwig
This is the simplest and most delicious applesauce you’ll ever make. We used our freshly picked apples, but any variety of your favorite apple will work. Leaving the peel on the apples gives this sauce a hearty, creamy texture that’s totally unlike watery applesauce you’d buy in a store. This recipe is so thick and rich, it’ll leave you wondering why anyone ever peels apples before turning them into applesauce! It’s such a missed opportunity, not only for the many nutrients in the peel, but also for the festive color! Plus it’s ready in minutes. So without further ado, here’s the only applesauce recipe you’ll ever need.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Dessert, Side Dish
Cuisine American
Servings 4 servings


  • Immersion Blender


  • 7 small to medium sized apples (about 1 ¾ pounds), core and stems removed
  • ½ cup water


  • Cup apples in half. Place in a pot with water and bring to a boil. Once boiling, reduce heat to medium-low and simmer 10-15 minutes, until soft.
  • Place apples with skins and excess liquid into a ball canning jar. Use immersion blender to blend until smooth and creamy.



I like to use a mellon baller to take the seeds out of the apple. It is effective for getting just the seeds without removing much of the precious apple!

Nutrition (Per Serving)

Fat: 0.5g
Carbohydrates: 44g
Protein: 1g
Calories: 166
Keyword Dips and Sauces, Phase 1