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This easy homemade applesauce is made with just one apple and cooks in about 20 minutes! It’s warm, lightly sweetened, and full of comforting cinnamon flavor—perfect for a quick snack, simple side dish, or topping for your favorite breakfast.
Why You’ll Love This Recipe
- Made with Simple Ingredients: Just one apple, water, sugar, and cinnamon.
- Quick Cooking Time: Ready in about 20 minutes.
- Perfectly Portioned: Makes a single serving—no leftovers.
- Easy to Customize: Adjust sweetness and spices to your taste.
- Wholesome Snack: Made from scratch with no added preservatives.
What I love most about this applesauce is how effortlessly it fits into any part of the day—whether you’re snacking, plating a side, or topping off your oatmeal. It’s made just for you, with one apple and a little warmth from cinnamon, giving you that homemade comfort without any waste or extra steps.
If you have just one apple, you can make this applesauce—or try a warm apple muffin for one, a flaky apple dumpling for one, a sweet apple crisp for one, or a golden small apple galette. Each recipe is perfectly sized for one and uses a single apple.
Featured Comment
“I can’t believe I haven’t sung the praises of this recipe before now. I’ve made it at least twice this fall already and look forward to making frequently from now on.”
– Lisa
Ingredients
If you have any ingredients leftover from this small batch applesauce recipe, check out our Leftover Ingredients Recipe Finder.
- Apple: Use 1 small sweet apple like Gala, Fuji, or Honeycrisp. For a tangier flavor, use a Granny Smith. Extra apples? Try them in Dutch Apple Pie for one, small batch Apple Pie Oatmeal, small batch Morning Glory Muffins, or Apple Fritters for one.
- Water: Softens the apple as it cooks. Substitute with apple juice or cider for extra flavor.
- Sugar: I use 1/2 teaspoon for light sweetness. Adjust to taste—add more for a sweeter sauce or skip it for less sweetness.
- Ground cinnamon: Adds warmth. Omit for plain applesauce or try a pinch of nutmeg or allspice instead.
Recipe Variations
Want to switch up the flavor or texture? Try one of these simple variations:
- Unsweetened Applesauce: Leave out the sugar. Best with naturally sweet apples like Gala or Fuji.
- Spiced Applesauce: Add a pinch of nutmeg, ginger, or allspice for extra warmth and depth.
- Chunky Applesauce: For a rustic texture, mash the cooked apples with a fork instead of blending.
- Apple-Pear Sauce: Swap half the apple for a pear for a sweet-tart flavor combination.
How To Make Applesauce
These photos and instructions help you visualize how to make a small batch of applesauce on the stove. See the recipe box below for ingredient amounts and full recipe instructions.
- Prep the Apple: Peel, core, and chop 1 apple into chunks.
How to Core an Apple:
Without an apple corer: Use a small paring knife. Insert the knife about ½ inch from the stem, angle toward the center, and cut around the core in a circle. Pry out the core with the knife or a spoon.
With an apple corer: Place the apple upright on a cutting board. Center the corer over the stem, push straight down, twist, and pull out the core.
- Cook the Apples: In a 1-quart saucepan, combine the chopped apple, water, sugar, and cinnamon.
- Simmer: Bring to a simmer over medium heat. Reduce to medium-low, cover, and cook for 20-25 minutes, stirring once or twice to prevent sticking.
- Check for Doneness: Apples are ready when soft and easily pierced with a fork.
- Mash or Blend:
- For chunky applesauce: mash with a fork or potato masher.
- For smooth applesauce: use an immersion blender or transfer to a regular blender.
Adjust Consistency: If too watery, cook uncovered over low heat until thickened.
Expert Tips
- Adjust Sweetness: Start with 1/2 teaspoon of sugar. Add more if using tart apples or if you prefer a sweeter sauce.
- Reduce Excess Liquid: If the sauce is watery after mashing or blending, simmer uncovered over low heat until thickened.
- Stir Occasionally: Stir during cooking to prevent sticking and ensure even softening.
- Add Water if Needed: Using a larger apple? Add 1–2 extra tablespoons of water to help it cook evenly.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Serving Suggestions
Here are a few delicious ways to enjoy your single serving of applesauce:
- Baked Ham: A classic sweet and savory combo.
- Baked Pork Chop: Adds natural sweetness to a seasoned chop.
- Roasted Chicken Thighs: A delicious contrast to crispy, savory chicken.
- Baked Oatmeal: Stir in for added moisture and fruity flavor.
- Pancakes or Waffles: A fresh alternative to syrup.
- Vanilla Ice Cream: Spoon on top for a warm, comforting dessert.
Frequently Asked Questions
Yes, simply leave out the sugar for an unsweetened version, especially if you’re using a naturally sweet apple.
Absolutely! Just double the ingredient amounts and use a 2-quart saucepan.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving stovetop applesauce recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Applesauce For One
Equipment
Ingredients
- 1 medium apple (5½ to 6 ounces)
- 3 tablespoons water
- ½ teaspoon sugar
- ⅛ teaspoon ground cinnamon
Instructions
- Peel, core, and chop 1 apple into chunks.
- In a 1-quart saucepan, combine the chopped apple, water, sugar, and ground cinnamon.
- Bring to a simmer over medium heat. Reduce to medium-low, cover, and cook for 20-25 minutes, stirring once or twice to prevent sticking.Apples are ready when soft and easily pierced with a fork.
- Remove from heat. For chunky applesauce: mash with a fork or potato masher.For smooth applesauce: use an immersion blender or transfer to a regular blender.If too watery, cook uncovered over low heat until thickened.
Notes
- Adjust Sweetness: Start with 1/2 teaspoon of sugar. Add more if using tart apples or if you prefer a sweeter sauce.
- Reduce Excess Liquid: If the sauce is watery after mashing or blending, simmer uncovered over low heat until thickened.
- Stir Occasionally: Stir during cooking to prevent sticking and ensure even softening.
- Add Water if Needed: Using a larger apple? Add 1–2 extra tablespoons of water to help it cook evenly.
- Storage: Store in an airtight container in the fridge for up to 5 days.
- With an apple corer: Place the apple upright on a cutting board. Center the corer over the stem, push straight down, twist, and pull out the core.
- Without a corer: Use a small paring knife. Insert the knife about ½ inch from the stem, angle toward the center, and cut around the core in a circle. Pry out the core with the knife or a spoon.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I can’t believe I haven’t sung the praises of this recipe before now. I’ve made it at least twice this fall already and look forward to making frequently from now on. I won’t be buying that tasteless, prepackaged stuff from the store anymore thanks to Joanie reminding me just how simple it is to make great applesauce.
It’s been fun using different apples, fruits and spices to vary the types of sauce I serve at different meals. I highly recommend an apple and pear combination.
Thanks Joanie! 🙂
Thank you so much! I’m thrilled to hear how much you’re enjoying the applesauce, and I love that you’re experimenting with different fruits and spices—apple and pear is absolutely delicious! Making it from scratch really does make a world of difference.
I make applesauce and spicy apple butter every year from the apples on my trees. This recipe is perfect! 🙂
Waaayyy back when I ate meat, I’d pour applesauce over a pork roast and sprinkle a generous amount of allspice over the top; in the crockpot on low, 8*-10 hours. Fahhhhbulous!
Terrific recipe.