Citric Acid Free Maple-Oat Cinnamon Applesauce
Warm, spiced, and naturally sweet, this cozy applesauce hits every comfort note without a drop of lemon juice or any other citric acid source in sight. That matters more than you might think — most store-bought applesauce and even many homemade recipes call for citric acid or lemon juice as a preservative and brightener, which can be a real problem for anyone who needs to avoid it. Here, pure maple syrup does the sweetening, and a combination of cinnamon and ginger brings all the warmth and complexity you could want. The clever addition of rolled oats is what sets this apart from a basic sauce — they cook right into the apples and give the finished product a slightly thicker, heartier body that feels almost like a wholesome dessert. You can mash it chunky for texture or blend it silky smooth depending on your mood, and it works beautifully as a snack, a topping for oatmeal or pancakes, or a simple side dish. It keeps in the fridge for up to five days, so making a full batch is absolutely worth it.
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Learn more →Ingredients
4 servings
- 1.5 lbs apples (about 4 medium), peeled, cored, and cut into 1-inch chunks
- ¼ cup water
- 2 tbsp pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 3 tbsp old-fashioned rolled oats
- 1 pinch salt
Instructions
- 1
Combine the apple chunks, water, maple syrup, ground cinnamon, ground ginger, and salt in a medium saucepan over medium heat. Stir to coat the apples, then cover and cook, stirring occasionally, until the apples are completely tender and beginning to break down, about 15–18 minutes.
- 2
Stir in the rolled oats and reduce the heat to medium-low. Cook uncovered, stirring frequently, until the oats have softened and the mixture has thickened slightly, about 5–7 minutes.
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