Homemade Applesauce Pouches

Learn the easiest way to make a batch of Homemade Applesauce Pouches for easy snacks and meal components. It takes less than 30 minutes and is a perfect for babies and toddlers—and it stores so well, too!

Homemade Applesauce

I sometimes buy applesauce pouches at the store, but when apples are in season and I can get them for a low price, making them at home is a favorite option. This method, which involves simply simmering diced apples until soft on the stove, is fast and delivers consistently great results.

You can store these pouches in the fridge to serve as a side or snack, or you can pop them into the freezer to thaw one at a time on future days.

Ingredients You Need

To make this applesauce pouch recipe, you’ll need the following ingredients.

• Apples: You can use any apple you like for this, though ones that taste good fresh will have the best flavor here. (So try to taste one first, or use a variety you know you enjoy.) You can do a combination of apple types, too, just know that they may not cook at exactly the same rate (so you might need to cook a little longer).
• Optional: You can add a little lemon juice to boost the flavor and to keep the finished applesauce a light color. You can add cinnamon, too, if you want to add some spice.

You can start with frozen apples if that’s what you have on hand, too.

Step-by-Step Instructions

Here’s a look at the method involved in making this apple recipe. Scroll to the end of the post for the specific amounts and timing.

1. Peel the apples (if peeling), and dice into even pieces. (More or less!)
2. Add to a pot with the water and bring to a simmer.
3. Cover and cook until soft, stirring occasionally. Stirring will help the apple break down. You can also mash with a potato masher or the back of a spoon.
4. Puree very smoothly with an immersion blender or a traditional blender. If using a traditional blender, allow some steam to escape as you blend to ensure it doesn’t explode. (Important!)

You’ll want to puree the applesauce smoothly so it can easily be sucked out of a pouch.

Best Pouches for Applesauce

We have two favorite reusable pouches:

WeeSprout Pouches

These are a more classic baby food pouch that come in a set of 6 and are available in three sizes. (Which is great since you can use larger ones for older kids.) The bottom zipper opens for easy cleaning and they are easy to store and freeze.

Squeasy Gear Pouch

These pouches are less likely to be purposefully or accidentally spilled (there’s a little leak-guard on the inside of the spout), so they are a great option. They are a little less easy to batch prep since each one costs more money—but that would be an option if you have a few.

(You could also simply freeze homemade applesauce in an ice cube tray, transfer frozen cubes to a freezer bag, then thaw a few at a time to fill the pouch you have on the day you want to serve it. The cubes will thaw at room temperature over the course of a few hours or overnight in the fridge.)

How to Store

You can store these pouches in the fridge for up to a week. Or, freeze the pouches for up to 6 months. Thaw overnight in the fridge, at room temperature for a few hours, or by submerging in hot water.

Best Tips for Success

• Use apples that taste good fresh for the best flavor.
• You can mix apple types, just know they may not cook at exactly the same rate. (So you may need to cook a little longer.)
• Stir a few times during cooking to help the apples cook evenly.
• If the applesauce is boiling rapidly when the pot is covered, turn down the heat slightly. You want it to simmer to avoid it cooking too quickly or burning.
• Portion into a reusable pouch. If using the type of pouch with a zipper on the bottom, like the ones shown throughout this post, avoid over filling as the pouch won’t seal if there’s too much puree.
• You can also use my Instant Pot Applesauce or Crockpot Applesauce recipes as the base for your pouches, then blend them smooth and fill.

I’d love to hear your feedback on this post, so please rate it and comment below.

• Wash, dry, and peel the apples. Discard the peel and core. Roughly chop into 1-inch pieces.

• Add to a medium pot with 1½ cups water.

• Set over medium heat and bring to a simmer and cover. Cook, stirring occasionally, for about 20 minutes, or until the apples are breaking down and soft. (If the mixture is rapidly boiling, turn the heat down to medium-low.)

• Stir in the cinnamon and lemon juice if using. Turn off heat.

• Let cool slightly and puree with an immersion blender or transfer to a blender to blend smooth. (If using a regular blender, allow some steam to escape as you blend to avoid an explosion.)

• Fill pouches and store in the fridge or freezer.

• Store in an airtight container in the fridge for up to two weeks or in the freezer, once fully cooled, in a freezer-safe container or in an ice cube tray or reusable pouches. Let thaw in the fridge before serving.

• Use apples that taste good fresh for the best flavor.
• Add a squeeze of fresh lemon juice for brighter flavor.
• You can mix apple types, just know they may not cook at exactly the same rate. (So you may need to cook a little longer.)
• Stir a few times during cooking to help the apples cook evenly.
• If the applesauce is boiling rapidly when the pot is covered, turn down the heat slightly. You want it to simmer to avoid it cooking too quickly or burning.
• Serve in a bowl with a spoon or in a reusable pouch.

Serving: 0.5cup, Calories: 157kcal, Carbohydrates: 42g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.02g, Sodium: 3mg, Potassium: 324mg, Fiber: 7g, Sugar: 31g, Vitamin A: 163IU, Vitamin C: 14mg, Calcium: 18mg, Iron: 0.4mg