Spiced Applesauce

Jump to Recipe

Y’all, it’s apple season and I am here for it! Last week, I took two days off from my office job for no particular reason – I like to think of them as planned mental health days. I ended up going to an apple orchard with my cousin and her two girls. We had a great time picking apples and left with arms full of all the things – apples, apple cider, cider donuts (I declare fresh cider donuts 100% worth it and they were delicious).

I ended up buying a basket of honey crisp apples on top of the ones that we had picked because I’ve been a little obsessed with honey crisp apples recently. They have the perfect balance of sweet and tart and have been my favorite snack. There’s no way I was going to eat 8 pounds of apples before they go bad, and I didn’t really want/need a ton of baked goods in the house, so I decided to make applesauce with the apples that we had picked.

Of course when I went to make the applesauce, I was out of ground cinnamon. Necessity is the mother of invention, right? I decided to use pumpkin pie spice; it has cinnamon in it and I figured the other spices would go well with the apples. I was right. So the lesson here is that while not everything should be pumpkin spice flavored, your applesauce should absolutely have pumpkin pie spice in it. I promise, it won’t taste anything like pumpkin. 🙂

Print Recipe

Spiced Applesauce

The perfect recipe to use up all of those fresh apples you just picked at the orchard! Sweet and satisfying, it's the perfect fall snack without any added sugars.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Snack
Cuisine: American
Keyword: apple sauce, apples
Servings: 12 servings


  • 4 lbs apples, peeled, cored, and diced
  • 1 cup apple cider (fresh cider should only have 1 ingredient: apples)
  • 1 cup water
  • 2 tbl pumpkin pie spice
  • 2 cinnamon sticks


  • Add all of the ingredients to a cast iron dutch oven or heavy bottomed stock pot and stir to coat all of the apples in the spices.
  • Bring to a boil on high heat. Cover and reduce to a simmer for an hour, stirring occasionally, until the apples have broken down.
  • Remove from heat, discard the cinnamon sticks, and let it cool before transferring to glass storage containers.


  • Store in the refrigerator for approximately 1- 2 weeks. (there are no preservatives in this so it won’t last as long as store bought applesauce)
  • If you prefer a less chunky sauce, you can use a stick blender to smooth out any remaining apple chunks.