Did you know there are more than 7,500 apple varieties grown around the world? Here at Robinette’s, we grow 35 of them. Each apple type has its own unique flavor, texture, and best use—whether that’s eating fresh, baking, or making sauces. 

Harvesting apples in the fall is something we take pride in, and it’s the perfect time for you to stock up on your canning apples, whether you live locally in West Michigan or beyond. (Our apples are available for shipping!)

So, how do you know which varieties to use in your homemade applesauce? We’re sharing which apples make the best homemade applesauce below, so keep reading! 

Best Apples for Homemade Applesauce

The secret to delicious applesauce is using apples that cook down easily and have the right balance of flavor and texture. While firmer apples work better in pies, softer apples shine in sauces, making the best applesauce.

Here are our top picks for applesauce:

  • Cortland – Soft and sweet with a hint of tartness.
  • Golden Delicious – Mild, mellow, and great for blending.
  • Gala – Naturally sweet and aromatic.
  • McIntosh – Exceptionally soft and tart; breaks down quickly.
  • Granny Smith – Adds a tart kick and bright flavor.

Pro tip: Combine sweet, tart, and aromatic apples for a naturally balanced flavor without added sugar. For inspiration, check out this spiced applesauce recipe from Serious Eats.

Fresh green apples piled in a wooden crate outdoors.
Basket filled with yellow apples on a wooden table with a few apples scattered around.
Red and yellow striped apples piled together, highlighting their vibrant color.

One Apple To Skip

No matter how many apples you try, there’s one variety we recommend avoiding for applesauce: Red Delicious.

While great for snacking, Red Delicious apples turn overly mushy when cooked and lack the depth of flavor needed for sauces. Enjoy them fresh with peanut butter or straight from our orchards, instead!

Tips for Making Applesauce

Homemade applesauce is easy to make and fun to customize. Here are a few tips to make your next batch the best yet:

  • Leave the skins on pink or red apples for a naturally rosy sauce.
  • Add cinnamon or nutmeg for a cozy fall flavor.
  • Blend or mash to your preferred texture—chunky or smooth.
  • Mix apple varieties for better flavor. Combining sweet, tart, and aromatic apples (like Cortland, Granny Smith, and Gala) gives your applesauce more depth—no sugar needed.
  • Simmer low and slow. Cook over low heat to let the flavors develop fully and prevent scorching. Add a splash of water or cider to get things started.
  • Boost the flavor naturally. Try a touch of vanilla, a squeeze of lemon juice to brighten, or even a bit of maple syrup or honey for extra sweetness.
Partially peeled apple on a cutting board with apple peels, spices, and tools for making applesauce.
Large pot filled with chopped green and red apples ready for cooking.
Softened cooked apples being mashed inside a pot during applesauce preparation.
Homemade applesauce in a pot with apple peels in the background and a wooden spoon lifting a scoop.

Tasty Ways To Use Applesauce

Applesauce isn’t just for spooning straight from the jar. Try it:

  • On oatmeal or yogurt
  • Mixed into cottage cheese
  • As a topping for ice cream
  • As a healthy oil substitute in baking
  • Warm with a sprinkle of cinnamon
  • Chilled for a refreshing snack
Bowl of applesauce topped with ground cinnamon next to fresh apples and cinnamon sticks.
Slices of homemade apple cake dusted with powdered sugar on a wooden board with fresh apples.
Bowl of yogurt topped with applesauce and fresh blueberries alongside a red apple.

Get Creative

The apples you choose can make all the difference in your homemade applesauce. Whether you prefer it sweet, tart, smooth, or chunky, using the right apple variety—or a thoughtful mix—can elevate a simple batch into something truly delicious. With so many apple options available at Robinette’s, there’s no shortage of ways to get creative. Happy saucing!