This homemade German applesauce (Apfelmus) recipe is Oma's recipe. It's smooth, only lightly sweetened, and so flavorful. You only need a few ingredients, and it's ready in about 30 minutes.
I make this German applesauce every year with apples from my neighbor Ilse's tree. I can get loads of them, and although they're not always the prettiest apples, they make the best applesauce!
Many are bruised, oddly shaped, or have rough patches and spots. None of that matters much when making applesauce. I cut away the bruises and any damaged or corky parts before cooking. Of course, I discard any apples that are moldy or rotten.
This recipe is a good way to use up a large amount of apples. I always make a double batch, fill the applesauce into jars, and freeze most of it. I often use it to make this Apple Tiramisu. Stewed Apple Cake is another great recipe for making the most of a glut of apples.
Ingredients: 5 + water | Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: about 3 cups | Difficulty: Easy
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Ingredients
Apples: I usually use apples from my neighbor's tree, and I don't even know what variety they are. You can use almost any kind of apple, preferably sweet or slightly tart ones. Gala, Golden Delicious, Braeburn, and Jonagold are all ok.
- You can also mix different sorts; I really use what I have, and I might make a small batch if I have some "not-so-great" apples lying around that nobody wants to eat.
Sugar: Just 2 tablespoons for 2.2 lbs/ 1 kg of apples, but it depends on your apples. Taste the applesauce after cooking and add more sugar if necessary.
Vanilla extract or vanilla sugar, which is very common in Germany. If using vanilla sugar, reduce the amount of granulated sugar slightly.
Other flavor ingredients: Cinnamon and lemon juice. I love cinnamon in my applesauce, but you can leave it out if you prefer.
You'll find the exact amounts in the recipe card below.
How to make German applesauce
Step #1: Peel, quarter, and core the apples. Cut the quarters into smaller pieces. If you're using apples with bruises or rough patches, cut those parts away.
Step #2: Place the apples in a large pot and add the sugar, vanilla extract, cinnamon, lemon juice, and water. Stir to combine.
Step #3: Cover the pot and cook over low heat for about 15-20 minutes, stirring occasionally, until the apples are very soft.
Step #4: Remove the pot from the heat and blend the apples with an immersion blender until smooth.
Tips
Apple peels: If you have a powerful blender, such as a Thermomix, you can leave the peels on the apples. Blend thoroughly until the sauce is smooth. The color of the peel will slightly change the color of the applesauce, which I actually love. Sometimes my applesauce is yellow, sometimes pink, and sometimes a little orange.
Blending: An immersion blender works very well, but you can also use a regular blender, food processor, or Thermomix. If using a regular blender, let the apples cool slightly and blend in batches, following the manufacturer's instructions for hot liquids.
Consistency: I prefer my Apfelmus completely smooth. If you like it chunky, mash the cooked apples with a potato masher or fork instead of blending them.
Sweetness: Taste the applesauce after cooking and adjust the sweetness.
Cooking time: Depending on the apple variety and the size of the pieces, the apples may need a little longer to soften. Cook them until you can easily mash them with a fork.
Storage and freezing
Refrigerator: Let the applesauce cool, transfer it to clean jars or airtight containers, and refrigerate for 4-5 days.
Freezer: I almost always make a double batch and freeze most of it in jars. Use freezer-safe, wide-mouth jars and leave enough space at the top for expansion. I leave the lids loose while the applesauce freezes and tighten them once it's completely frozen.
Freeze for up to 3 months and thaw overnight in the refrigerator.
Important: Filling jars with applesauce and closing the lids does not make them shelf-stable. This recipe is intended for refrigeration or freezing, not pantry storage.
How to serve it?
In Germany, applesauce isn't just a dessert. We also serve it with savory dishes, especially potato pancakes. Try it with my potato pancakes or apple fritters.
It's also delicious with rice pudding, regular pancakes, waffles, or semolina pudding.
You can eat it on its own or stir it into oatmeal, homemade sugar-free müsli, or yogurt.
You can also layer it with crushed cookies and a mascarpone/ cream cheese and whipped cream mixture in a glass to make a delicious dessert.
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German Applesauce (Apfelmus)
Equipment
- Large pot
- Immersion blender (Note 1)
Ingredients
- 2.2 lbs apples Notes 2, 3
- 2 tablespoons granulated sugar Note 4
- 1 teaspoon vanilla extract or 1 tablespoon vanilla sugar, Note 5
- ½ teaspoon ground cinnamon
- juice of ½ lemon about 1 tablespoon
- ¼ cup water
Instructions
- Prepare the apples: Peel, quarter, and core the apples. Cut the quarters into smaller pieces.2.2 lbs apples
- Combine ingredients: Place the apples in a large pot. Add the sugar, vanilla extract, cinnamon, lemon juice, and water. Stir to combine.2 tablespoons granulated sugar + 1 teaspoon vanilla extract + ½ teaspoon ground cinnamon + juice of ½ lemon + ¼ cup water
- Cook the apples: Cover the pot and cook over low heat for 15-20 minutes, stirring occasionally, until the apples are very soft.
- Blend applesauce: Remove from the heat and blend with an immersion blender until smooth. Transfer to clean jars or other airtight containers (Note 6).
Notes
- Blending: An immersion blender works very well, but you can also use a regular blender, food processor, or Thermomix. If using a regular blender, let the apples cool slightly and blend in batches, following the manufacturer's instructions for hot liquids.
- Apples: Use sweet or slightly tart apples, such as Golden Delicious, Gala, Braeburn, or Jonagold. The amount of sugar needed depends on how sweet the apples are.
- Apple peels: If you have a powerful blender, such as a Thermomix, you can leave the peels on the apples. Blend thoroughly until the sauce is smooth. Keep in mind that red peels may slightly change the color of the applesauce, which I actually love; sometimes my sauce is yellow, sometimes pink, or a bit orange.
- Sugar: Taste the applesauce after cooking and add more sugar if needed. For naturally sweet apples, you can leave the sugar out entirely.
- Vanilla sugar. If you use vanilla sugar instead of vanilla extract, reduce the granulated sugar to 1 tablespoon.
- Storage: Let the applesauce cool, transfer it to an airtight container, and refrigerate for up to 4-5 days. You can also freeze it for up to 3 months.
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