GAPS Applesauce

Simple. Yummy. Seasonal. Healthy.


GAPS applesauce

What more could you ask for? Applesauce is pretty much a staple on the GAPS diet. If you have been on GAPS intro, you know what I’m talking about ;). I promise you it cannot get more simple then this. You can make as much or as little as you want, because all that really matters is that you have apples!


Chunky: Mash with a potato smasher only until every apple in smashed and then stir. You can do more or less depending on the “chunkiness” that you like. To keep it chunky, keep the skins on.

Smooth: “like the jarred grocery store kind”. If you like smooth applesauce, don’t keep the skins. Peel your apples and use the skins to make fried apple skin chips. Smash with a potato smasher until it is all mashed together.

Pureed: Don’t get pureed and smooth mixed up. Smooth is like the consistency of the jarred applesauce at the store. Pureed is like baby food-super duper smooth! I use a blender for this kind. This would be a good “puree” for fruit roll ups.


Making applesauce is quite simple but a few tips may help perfect this food.

  • The salt and lemon juice help to break down the apples.
  • The water is used so the bottom of the pan does not burn- use more if needed.
  • Use a variety of apples for the best flavor!
  • Keep the lid on so the bottom of the pan does not burn.
  • I like to make 1 jar with cinnamon and 1 jar without so I add the cinnamon at the end.
  • Sometimes I even add a few Tbsp of butter and honey to the applesauce to make it extra rich 🙂
  • Don’t over cook!
  • Have fun with adding handfuls (1-2 cups) of other fruits and make combinations like…


Strawberry applesauce 

Plum applesauce

Cranberry applesauce

Pineapple applesauce

Cherry rhubarb applesauce

Blueberry applesauce

Cinnamon-maple applesauce



(makes about 1 1/2 quarts)

10-15 organic small apples (any variety)

pinch of sea salt

2-3 Tbsp of lemon juice

2 tsp cinnamon (optional)

1 cup filtered water —> keep extra on hand just incase you need to add more

1-2 cups other fruit (optional)




1. Wash apples (scrub the “wax” off if they came from the store). These do the trick.


2. Peel (optional) and core apples.

3. Cut into 1 inch cubes (doesn’t have to be perfect!)


4. Toss the apples, water, lemon juice, sea salt, cinnamon (optional), and fruit (optional) into the pot.


5. Cover the pot with a lid and bring to a boil. Reduce to a simmer for 20-30 minutes until all apples are soft. Don’t over cook or else the applesauce will turn brownish and start to separate. 

* if there is too much water, keep the lid off for the last 5 minutes to let it evaporate. If there is too little water add 1/4 in at a time.  


6. Remove from heat and let cool for 10 minutes (just so you don’t burn your face with steam). Smash the applesauce to your favorite consistency.



7. Eat piping hot or let cool and put into jars. Jarred fresh applesauce stays fresh for a few weeks in the fridge.


~Stay Gutsy, Caroline

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  1. Another beautiful recipe, Caroline. Looks super yummy (and easy). My kind of recipe. 🙂

    Thanks for linking up to Thank Your Body Thursday! Hope you’ll come back this next Thursday! http://www.thankyourbody.com

  2. Caroline, this sounds awesome – my children love applesauce!
    I would love to have you share this on Thursday at Tasty Traditions: http://myculturedpalate.com/

  3. Thank you for sharing at Meal Plan Monday! Hope to see your latest post at tomorrow’s link-up!

  4. is applesauce allowed on GAPS intro? First stage?


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