Sure... we've frozen homemade applesauce and even after a year it's still good. Here's a neat trick... if you like a little cinnamon in your applesauce, put about a teaspoon full of the little "red hot" candies in a quart freezer bag or container of applesauce and stir to distribute evenly. They get their snap from cinnamon and the red color adds a pleasant pinkish hue to the otherwise bland applesauce...
HI, taught in school & catering college that if apple has acid applied i.e. lemon juice, it prevents the discoloration. Do this during cooking(or prior to). End product can then be frozen as normal