This is THE slow cooker applesauce recipe that you need to bookmark! Not only is it delicious and super easy to make, but with no added sugar it is also a great side dish for a meal or a no guilt snack.
My family had so much fun apple picking this past fall that we ended up with a large supply to store for the winter. Certain varieties of apples will last up to 6 months under proper storage conditions. I was checking on my apples the other day and noticed one bag that was starting to wrinkle and feel soft. I double checked them and there was no mold or rot, but realized that these apples needed to be used sooner rather than later. So, I decided to try making homemade slow cooker applesauce. And the results were amazing!!
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4 Step Slow Cooker Applesauce (No Added Sugar!)
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- Slice apples
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- Mix with cinnamon and water
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- Slow cook for 6 hours
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- Blend the finished applesauce
Slow cooker applesauce can be made in just 4 easy steps with no added sugar!
1 – Core and slice your apples: The easiest way to get this task done is to use an apple slicer. Make sure it is a strong stainless steel material. Trust me those plastic ones break very easily.
2 – Mix with cinnamon and water in a slow cooker.
3 – Let the slow cooker work its magic. If you have a programable slow cooker like this one from Hamilton Beach, it is even easier! 4 quart size should be big enough unless you plan to double the recipe, then look for an 8-10 quart size.
4 – Blend and serve. I absolutely recommend using an immersion blender for this step. It is so easy to use and clean!
Slow Cooker Applesauce: To peel or not to peel?
The topic of peeling apples for applesauce can be a heated one. My take on the debate: the peels carry a lot of the nutrition and I prefer to keep that in my food. Additionally, if you are blending your applesauce at the end, it really doesn’t matter, especially if you want a really smooth applesauce, since the peels will be fully blended in, no one will even notice. Not to mention that peeling your apples will lead to extra food waste. I guess I am strongly in the do not peel camp!
The Best Apple Varieties for Slow Cooker Applesauce (No Added Sugar)
There are two criteria I use for deciding which apples to put in my applesauce. Softness and sweetness. You don’t want to use a variety that is soft to begin with, like Red Delicious or it will break down very quickly and overcook. You also want to make sure your applesauce isn’t too tart since we are not adding sugar. This means you should avoid varieties like Granny Smith.
Good apples to use:
- MacIntosh
- Pink Lady
- Cortland
- Honeycrisp
- Gala
Serving and Storing Applesauce
Is there anything better than a warm bowl of applesauce on a cold day? The smell will fill your home and make your tummy rumble. I recommend serving it warm with a sprinkle of more cinnamon or some nutmeg.
This applesauce is great on its own, or as a side dish. Here are some pairing ideas for dinner:
Slow Cooker Pulled Pork sandwiches
Mozzarella stuffed turkey meatloaf
This recipe makes about 1 quart or enough for 8 x 1/2 cup servings. If you can’t eat it all at once, you can definitely save it for later. Here is how to store:
Refrigerator: put in a mason jar or other storage container for up to 1 week. Or portion out into silicone pouches, which make a great replacement for those plastic/foil pouches from the store that are not recyclable.
Freezer: place in a ziptop bag or a silicone bag (will preserve longer) for up to 6 months
Slow Cooker Applesauce
Ingredients
- 3 pounds apples, Cortland or MacIntosh work well
- 1/2 cup water
- 2 tsp cinnamon
Instructions
- Wash, core, and slice all of your apples into 1/2 to 1 inch slices. Leave the skin on for nutrition, color, and less waste.
- Place the apple slices into a 4 quart slow cooker. Add water and cinnamon to the pot and stir with a large spoon to coat apples with cinnamon.
- Set slow cooker to low for 6 hours or high for 2 hours.
- When done cooking the apples will be very mushy. Simply stir them to get the apples to break apart and form the sauce.
- Blend right in the crock pot with an immersion blender to puree the skins.Chunky: blend for just 5 second increments until desired textureSmooth: blend for about 30 seconds
- Makes about 1 quart (4 cups). Serve warm with more sprinkled cinnamon and nutmeg. Store leftovers in a Mason jar in the refrigerator for 1 week, or freeze in bags for up to 6 months.
