Applesauce is traditionally made on the stove; it's how I've always known it done. Roasting concentrates flavor and requires little attention, so this approach seems obvious and very appealing. I don't want to babysit a pot of apples for this amount of time; I want to throw them in a dish and forget about them until the kitchen timer goes off.
I used some sweet Gala apples, and left the skins on. They are tasty and filled with antioxidants.
If you don't want the skins you can peel the apples before coring and slicing. Decided later you don't want them? Send the mixture through a food mill.
4 large apples, cored and chopped
1/4 cup water
1/2 Tbs brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Prepare the apples and toss them in a baking dish. Add the water, brown sugar, cinnamon, and nutmeg and toss to coat the apples. Bake for 50-60 minutes until the apples are very mushy. Shmoosh (yes, shmoosh) the apples with a spatula or potato ricer to the consistency you desire. Allow to cool completely before storing in the fridge in an airtight container.