Peel and core the apples. Slice and dice into medium-sized chunks. The smaller the chunks, the faster the applesauce will cook down.
Add apples to a saucepan over medium heat. Add lemon juice. Cover pan with lid and let cook 10-15 minutes. The heat will release the apple's natural juices. This eliminates the need to add water to the pan. Just ensure the pan is not too hot so the apples don't burn. Stir occasionally.
Once the apples begin to release their juices and start to soften, add in sugar (optional), cinnamon and nutmeg. Cover pan again and let cook down another 10-15 minutes.
Test the apple's doneness by poking with a fork. If the fork slides easily, they are ready. If not recover and cook an additional 5-10 minutes until ready. The cooking time of the apples depends on the type of apple and how large the pieces were cut.
To mash or not to mash. If you prefer a smoother applesauce consistency, you can now mash the applesauce into a smooth paste or use an immersion blender. If you prefer chunkier applesauce, no need to mash.
Taste the applesauce and adjust spices if desired. If it needs a touch of sweetness, add agave or honey. Feel free to add more spices if desired.
Let cool and store in an airtight jar in the fridge.
Use a six-section apple slicer to make coring the apples a breeze. Leave slices in their larger size or cut in half for faster cooking time.
The smaller the apple slices, the faster they will cook.
Add additional spices like all-spice or ginger if you'd like.
Use honey or agave in place of sugar, or go sugar-free!
If not using sugar, start with 1 teaspoon of lemon juice and increase if desired.