Roasted Applesauce

I began making my applesauce by roasting the apples over a year ago, and now would never make it any other way. Roasting the apples intensifies their flavor, giving you just a whole lot more delicious “appleness”. I generally make roasted applesauce weekly, and we keep a bowl of it in our refrigerator to use throughout the week. My husband adds it to his morning oatmeal, while I love a big scoop of it on my Greek yogurt, or to simply snack on it all on it’s own. It is great to use in any baked good recipes as well, and has a much more intense flavor than the wishy washy canned applesauce you buy in the grocery store. What is great about this recipe is that all you need to do is quarter the apples, cut out the cores and place them on a baking sheet. The skin will float right off once they are cooked and you can simply mash the pulp with a fork. I love my applesauce very chunky, so I generally barely mash my apples, but feel free to put the apples in a food processor if you like your applesauce smooth.

Why Healthy

  • Apples are are a good food source of vitamin C which is important for supporting a healthy immune system, forming collagen and enhancing iron absorption and rich in healthy carbohydrates needed for energy.
  • Honey, a natural sweetener is the only added sweetener.



Roasted Applesauce

Roasting brings out the true flavor of the apples.

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 30 mins


9 Large Apples (3 Different Varieties - See Notes Below)
2 Tablespoons Honey
1 Tablespoon Cinnamon


Preheat oven to 375 degrees F.
Wash and dry the apples, cut into quarters and remove the cores.
Place the apples cut side down on foil lined baking sheets.
Place in the oven and bake about 30 minutes or until the apples are beginning to melt into the pan.
Remove from the oven and allow to cool to room temperature.
Lift off the skins and discard, and if you see a good deal of pulp adhering to the skin feel free to scrape it off with a sharp knife. (For some reason a few varieties of apples do this.)
Scoop up all of the apple pulp and place into a bowl.
Add the honey and cinnamon and gently mix with a fork.
If you prefer smooth applesauce place in a food processor and pulse until smooth.
Refrigerate until ready to use.

You can use a variety of apples to make applesauce but some of my favorites are Northern Spy, Pippin, Granny Smith, Pink Lady, Gravenstein, McIntosh, Elstar, Cortland, Fuji, Gala, & Gravenstein. When I make my sauce I like to mix it up and will roast 9 to 12 apples at a time, choosing 3 each of whatever different varieties look best. This way, as you savour your applesauce you can get a little sweet or tangy flavor in each spoonful.


3 Responses to “Gingerbread Snacking Cake”

  1. Carla — November 21, 2013 @ 11:15 am

    Hello Deborah,

    I am reading this website regularly and I love your approach to food. I’m Dutch and I’m curious about other cultures and their food/recipes. I’ve made this gingerbread cake and it turned out alright but I have a question for you. I never used molasses before and to me it taste and smells like licorice! (we Dutch like our licorice or “drop” as we call it but as candy not in a cake). The taste of the cake for us (my family) is overpowered by the taste of molasses. I like the light structure of the cake and its moistness and want to make it again only with half the amount of molasses. Do I need to substitute the other half with an other ingredient for the balance in the recipe? And what would you recommend to substitute it with? I’m looking forward to read your answer.


    recipe Reply:

    You could use honey in place of some of the molasses.


    Carla Reply:

    thank you! I’ll give it try.

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