Chunky French Applesauce

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“This will keep covered tightly for up to 4 days ahead, make certain to add in the sugar at the end of cooking, it makes a difference in the texture of the applesauce, the complete recipe can be doubled and the applesauce can be cooled and frozen in 1/2 - 1 cup plastic containers, this applesauce freeze well, use it in cakes and muffin recipes to add moistness, or simply as a dessert, it's much better than the store-bought and much cheaper too!. We love this sprinkled with brown sugar on top!”
4 cups (approx)

Ingredients Nutrition

  • 6 -8 apples, peeled, cored and thinly sliced (use Golden Delicious or McIntosh, about 3 pounds)
  • 3 tablespoons butter
  • 14 cup water or 14 cup apple juice
  • 3 teaspoons fresh lemon juice
  • 4 -6 tablespoons sugar (or to taste)
  • 1 -2 teaspoon cinnamon (optional)


  1. Melt butter in a large saucaepan over medium heat; add in apple slices, stir for 1-2 minutes until well coated with the butter.
  2. Add in water or apple juice, lemon juice and cinnamon (if using) cover and cook stirring occasionally until the apples are tender (about 20-25 minutes, if the apples become to dry then add in 1-2 tablespoons water or apple juice).
  3. Once the apples are tender, stir in 4-6 tablespoons sugar (can use more or less to taste) until dissolved.
  4. Chill covered in refrigerator or freeze.

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