Why You’ll Love this Chunky Cinnamon Applesauce
This chunky cinnamon applesauce is about to become your new favorite fall treat. I love how it strikes the perfect balance between sweetness and tartness, with warm cinnamon notes that complement the natural apple flavor.
What makes this recipe special? The texture. Unlike store-bought versions, you control the chunkiness, creating a rustic applesauce with satisfying bits of apple in every spoonful.
It’s incredibly versatile too—serve it warm with vanilla ice cream for dessert, or chilled as a snack. And did I mention how amazing your kitchen will smell while it simmers? Those apple-cinnamon aromas are practically the definition of comfort.
What Ingredients are in Chunky Cinnamon Applesauce?
To make this deliciously chunky cinnamon applesauce, you’ll need just a handful of simple ingredients that transform ordinary apples into something truly special. I love how this recipe uses basic pantry staples to create such a comforting treat.
The balance of sweet and tart flavors, combined with that warming cinnamon, makes this applesauce absolutely irresistible.
- 3-4 pounds of apples (Granny Smith, Fuji, or Gravenstein, or a mix of all three), peeled, cored, and quartered
- 4 slices of lemon peel
- Juice of 1 lemon
- 3-inch cinnamon stick
- 1/4 cup dark brown sugar
- 1/2 cup white sugar (adjustable to taste)
- 1 cup water
- 1/2 teaspoon salt
What I appreciate most about this ingredient list is its flexibility. You can adjust the sweetness by using more or less sugar depending on the natural sweetness of your apples. For a more tart applesauce, Granny Smiths work wonderfully, while Fujis add a natural sweetness.
And don’t skip the lemon—it brightens the flavor and helps preserve the color of the apples. Could you use ground cinnamon instead of a stick? Sure, but the cinnamon stick infuses the applesauce more gently and can be easily removed for those who prefer just a hint of spice.
How to Make this Chunky Cinnamon Applesauce
Making this chunky applesauce couldn’t be simpler, and the reward is so worth the minimal effort. Start by gathering all your ingredients—3-4 pounds of peeled, cored, and quartered apples, 4 slices of lemon peel, the juice of 1 lemon, a 3-inch cinnamon stick, 1/4 cup dark brown sugar, up to 1/2 cup white sugar (depending on how sweet you like it), 1 cup water, and 1/2 teaspoon salt.
I find that prepping all the apples first makes the rest of the process fly by, though I’ll admit my counter usually looks like an apple explosion happened.
Once everything’s prepped, simply add all ingredients to a large pot—yes, everything goes in at once, which is my kind of recipe. Cover the pot and bring the mixture to a boil over medium-high heat. When it’s bubbling away, lower the heat and let it simmer gently for about 20-30 minutes. The kitchen will fill with the most incredible aroma of apples and cinnamon, honestly better than any candle you could buy.
After simmering, remove the pot from heat and fish out the cinnamon stick and lemon peels—they’ve done their job infusing all that wonderful flavor.
The final step is what gives this applesauce its signature chunky texture. Rather than blending or food processing until smooth, simply use a potato masher to break down the apples to your desired consistency. Want it chunkier? Mash less. Prefer it somewhere in between? You’re in control. Using a high end polenta pot will provide superior heat distribution and prevent scorching when cooking this delicious applesauce.
Having a premium vegetable knife set will make the apple peeling and quartering process much more efficient and enjoyable.
The applesauce is delicious served warm, perhaps with a scoop of vanilla ice cream melting into it, or chilled from the refrigerator the next day when the flavors have had time to meld.
And don’t forget, this applesauce freezes beautifully for up to a year, meaning you can enjoy a taste of fall even in the middle of summer. Isn’t that the kind of kitchen magic we all need?
Chunky Cinnamon Applesauce Substitutions and Variations
While the classic chunky applesauce recipe is delicious as-is, there’s plenty of room to play with substitutions and variations based on what you have on hand or your dietary preferences.
I recommend swapping brown sugar for maple syrup or honey for a different sweetness profile.
Can’t do sugar? Try a dash of stevia.
No cinnamon sticks? Ground cinnamon works in a pinch.
For a twist, add nutmeg, cardamom, or ginger for warmth.
Texture-wise, you can pulse it briefly in a food processor for smoother sauce, or leave it super chunky.
And those lemon peels? Orange zest makes a lovely alternative.
What to Serve with Chunky Cinnamon Applesauce
This chunky cinnamon applesauce deserves the perfect companions to make it truly shine on your table. I love serving it warm alongside vanilla ice cream, just as the recipe suggests—the contrast between hot and cold creates magic in your mouth.
It’s also delightful with pork chops or roasted pork tenderloin, where the sweet-tart flavor balances the savory meat beautifully.
For breakfast, try spooning it over pancakes, waffles, or oatmeal instead of syrup.
And don’t overlook the simple pleasure of pairing it with buttery shortbread cookies or gingerbread for a comforting afternoon treat.
Final Thoughts
After spending time with this chunky applesauce recipe, I’ve come to appreciate how something so simple can bring so much joy to the table.
The combination of sweet Granny Smith, Fuji, or Gravenstein apples with warm cinnamon and bright lemon creates a versatile treat that works year-round.
I love that you can adjust the sweetness to your liking, or leave it chunkier for texture enthusiasts. For another vegetable side dish option, try roasted carrots tossed with Italian dressing and finished with grated Parmesan cheese.
Whether served warm alongside pork chops, dolloped on oatmeal, or cold with a scoop of vanilla ice cream, homemade applesauce simply outshines store-bought versions.
Plus, knowing it freezes beautifully for up to a year? That’s kitchen magic worth celebrating.
If you enjoy crispy textures, try making Brussels sprout chips by coating them with olive oil and baking until crunchy for a delicious vegetable alternative.
