Honeycrisp Applesauce, plus Brown Sugar and Cinnamon

It doesn't have to be fall to enjoy homemade applesauce. This Honeycrisp Applesauce, plus Brown Sugar and Cinnamon uses the best apple variety of the season- Honeycrisp apples! Known for their incredibly crisp bite and juicy interior, there's no doubt this will be the best applesauce you taste this year.

If you've ever made homemade applesauce, you know how incredibly easy it is. All you need is a pot, and a few simple ingredients, and you are well on your way to fruity deliciousness.

Now, of course, applesauce can be made with ANY apple. But if you know us, we like to mix things up. Honeycrisp apples are such a popular apple variety, anyone who tries them, falls in love. Plus, it tells you everything you need to know about it right in its name (HONEY-CRISP). What a show-off!

This Honeycrisp applesauce is reminiscent of sweet apple pie filling, but the good type, like the one Grandma used to make. The brown sugar and cinnamon add some deep warmth. Lastly, it's easily adjustable if you like things less sweet.

What's so special about Honeycrisp apples?

Everything.

Okay, that might be a little dramatic, but they are so yummy. We rarely get a Honeycrisp that isn't juicy. (Nothing is worse than biting into a mealy apple, am we right?)

Honeycrisps are well known for their sweet, juicy, and crisp bite- the solid apple for eating raw. They also have a longer shelf-life and keep their color well. Lastly, they hold their shape in baking, which is a bonus if you find yourself with a bushel of Honeycrisps!

Only five ingredients! It doesn't get easier than that. For the full list of ingredients and instructions, please see the recipe card.

• Honeycrisp apples The star of the show. They are readily available all year round, but most commonly found in late summer and fall. If Honeycrisps are not available, you can easily substitute your favorite apple.
• Lemon juice Brightens up the apples andhelps them retain their color.
• Water
• Brown sugar Dark brown sugar gives it a nice depth of flavor.
• Cinnamon Adds warmth.
• Boiled cider This is our secret ingredient and is optional. We started experimenting with this brand We found on King Arthur's website, and it's a nice ingredient to have around in the fall. It intensifies the apple flavor. Boiling cider would take way too long, and a teaspoon of this goes a long way.

Step-by-step instructions

Grab a pot, and something to stir with, and you are halfway to making a good, fruity applesauce.

Step 1. Wash, core and peel the apples.

Step 2. Roughly chop them into cubes.

Step 3. Place all ingredients in a medium pot. Cover and bring to a boil. Once boiled, reduce the heat to medium-low and cook for about 15 minutes.

Step 4. Remove the cover. Take a fork or masher, and begin breaking down the apples until you reach your desired consistency.

Expert tip

Taste your apples first. If they are sweet, reduce the sugar as needed. Also, feel free to adjust the cinnamon, or you can leave it out altogether.

Substitutions and variations

Don't have an ingredient? Check out these variations.

• Honeycrisps Even though Honeycrisps are the star of the show, you can use any apple you like. Other apples that would make a great applesauce are McIntosh, Honeycrisp, Granny Smith, Fuji, and Jonagold apples.
• Orange juice You can use fresh orange juice in place of the lemon.
• Sugar Light brown sugar in place of the dark sugar will work. Plain white sugar can be used as well, although the taste will be less rich.
• Spices Play around with other warm spices such as cloves, nutmeg, allspice, or ginger.

How to use Honeycrisp applesauce

Eat it by plain by the boatloads! Serve it warm or cold! There are so many great ways to use up applesauce. What will you try first?

• Pancakes, waffles, or French toast Move over maple syrup, applesauce is suited to topping these breakfast classics. It would go exceptionally well with this vanilla Dutch baby or these crepes.
• Yogurt or cottage cheese Serve it cold on top of flavored yogurt layer it in a parfait or use it as a topping for this whipped cottage cheese bowl.
• Oatmeal Use it in overnight oats, or make this easy apple pie oatmeal.
• Bake with it Applesauce can be used as a substitute for oil or butter in baking, or as a moisture maker, like in these zucchini applesauce muffins.
• Savory uses Serve applesauce as a condiment with pork chops or pork roast. Use it as a base for making barbecue sauce or other savory sauces. Incorporate applesauce into marinades for chicken or pork.

Keeping leftovers

Applesauce can be stored in an air-tight container and kept in the fridge for up to 10 days. It can also be frozen for up to 3 months.

Kitchen questions

Can this applesauce be canned?

While canning applesauce is common, this recipe has not been tested for safety with canning, therefore it is not recommended. If looking to make a larger batch of applesauce, you can multiply the recipe and freeze jars instead.

Solid pairings

The solid recipes for topping!

Ingredients

Makes 2.5 cups

• 4 medium (about 1¼ pounds) Honeycrisp apples
• ¼ (2 ounces) cup water
• 2 tsp fresh lemon juice
• 2 tbsp dark brown sugar
• ¼ tsp ground cinnamon
• ½ tbsp boiled cider, optional

Equipment

• apple corer
• vegetable peeler
• medium pot

Method

1. Prepare the apples: Wash, peel, and core the apples. Cut them into rough cubes.

2. In a medium pot, add the apples, water, lemon juice, brown sugar, cinnamon, and boiled cider (if using). Stir to coat the apples evenly. Cover the pot and bring to a boil. Once it begins to boil, reduce the heat to medium-low, cover, and continue cooking until the apples are tender and cooked through (12-15 minutes).

3. Remove from the heat, and break up the apples using a fork (or potato masher) until you reach your desired consistency. For a smoother applesauce or puree, you can use an immersion blender, food processor, or standard blender. Enjoy warm or refrigerate until ready to use.

Kitchen notes

You can adjust the sweetness to your liking.

Storage: Applesauce can be stored in an air-tight container and kept in the fridge for up to 10 days. It can also be frozen for up to 3 months. This recipe is not recommended for canning.