How To Make Your Own Applesauce In The Slow Cooker

homemade applesauce

One of the greatest things about fall, in my opinion, is the abundance of crisp, delicious apples that appear in the markets. Many people may sing the praises of pumpkin as a fall baking staple, but I’m firmly on the side of Team Apple. The scent of an apple pie, crisp, or crumble baking in the oven is the true aroma of the season, and I will not be convinced otherwise. ;-)

Despite my love for cooked apples of all varieties, one particular form I had yet to attempt was making applesauce. In my mind, it had to be a fairly difficult process, or more people would do it, right? Wrong! So wrong. In fact, the process is so dang easy that I am forced to believe that most people just don’t know about it! So I’m going to remedy that situation today by sharing with you all how easy it is to make the most deliciously sweet cinnamon applesauce you’ve ever tasted.

Slow Cooker Applesauce

Slow Cooker Cinnamon Applesauce

  • 3 lbs apples, peeled, cored, and sliced
  • 1 tsp cinnamon
  • 1½ Tbsp lemon juice

Slow Cooker Applesauce

First, you’ll need to peel, core, and slice about 3 pounds of apples. (The original recipe I saw suggested Golden Delicious apples, but Gala were on sale so I used those, and it turned out just fine!) This part could end up being a bit time consuming, but not if you have one of these bad boys! (Otherwise known as an Apple & Potato, Peeler, Corer, Slicer.)

Slow Cooker Applesauce

These amazing little devices will peel, core, and slice an apple (or potato) in about 10 seconds flat. Honestly, if you do any amount of baking with apples (or just love sliced apples), you should look into getting one. But I digress!

Slow Cooker Applesauce

Since the apple comes out of the machine sliced into a spiral, all I had to do was slice the apple in half and I had perfectly uniform apple slices, with minimal waste and effort.

Slow Cooker Applesauce

Once your apples are sliced, put them into a crockpot and add the cinnamon and lemon juice. Stir several times to ensure that all the slices are evenly coated. Then turn your slow cooker on high and let it cook for 3 hours, stirring occasionally (3 or so times during cooking should suffice).

Slow Cooker Applesauce

After 3 hours, you may or may not need to mash the apples up a bit, depending on what kind of apples you used. Mine did need some mashing, so I used a simple potato masher right in the crockpot to break things down a bit. I loved the slightly chunky texture of the applesauce from using the masher, but if you prefer a smoother applesauce, you might want to try an immersion blender.

And that’s really  all there is to it! :-) With minimal effort and just a few hours in the crockpot, you can make your own healthy and delicious applesauce that everyone is sure to enjoy.

homemade applesauce

Make your own applesauce with cinnamon and a slice of apple.

CINNAMON APPLE SAUCE

Jill Nystul
One of the greatest things about fall, in my opinion, is the abundance of crisp, delicious apples that appear in the markets. The scent of an apple pie, crisp, or crumble baking in the oven is the true aroma of the season, and I will not be convinced otherwise. ;-) With minimal effort and just a few hours in the crockpot, you can make your own healthy and delicious applesauce that everyone is sure to enjoy.
5 from 1 vote
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Condiment
Cuisine American
Servings 4
Calories 179 kcal

Ingredients
  

  • 3 lbs apples peeled, cored, and sliced
  • 1 tsp cinnamon
  • Tbsp lemon juice

Instructions
 

  • Peel, core, and slice about 3 pounds of apples.
  • Once your apples are sliced, put them into a crockpot and add the cinnamon and lemon juice. Stir several times to ensure that all the slices are evenly coated.
  • Turn your slow cooker on high and let it cook for 3 hours, stirring occasionally (3 or so times during cooking should suffice).
  • After 3 hours, you may or may not need to mash the apples up a bit, depending on what kind of apples you used.

Nutrition

Calories: 179kcalCarbohydrates: 47gSodium: 3mgPotassium: 364mgFiber: 8gSugar: 35gVitamin A: 185IUVitamin C: 17.8mgCalcium: 27mgIron: 0.5mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • I see another person has written in about not peeling the apples. A German recipe from the German Cookbook, has you use Red Delicious (not a fan – except for this). Don’t peel the apples, slice them up, take out core add a little lemon juice (keeps them from browning) add a little water – no cinnamon, no sugar. Cook until mushy and put through a Foley Food Mill that takes out the lumps and the skin. If you want it lumpier, OK. Then you have PINK applesauce – you don’t even miss the cinnamon (which I thought would be impossible.) REALLY GOOD AND HEALTHY.

  • I use myour apple slicer, peeler, corer every year with my first graders for john Chapman’s birthday. They are amazed that they can jump rope with the length of an apple peel! I also do the applesauce but never thought about mashing them up! Thank you!

  • Someone told me that it can be done with Asian pears. I will try this next autumn, as the bounty from our two trees (planted by the previous owner) leave me scrambling to give them away before they rot. Very short “shelf” life.

  • How have I not had one of these machines before?! I just picked one up to make the applesauce recipe, and I can’t believe how quick and simple it does the work with no mess or hassle.

    As this is my first time making applesauce, I’m also amazed at the simplicity behind the recipe. We buy applesauce from the store because…why? Never again!

  • I saw this recipe last year on the internet. I bought a peeler and made several batches. I has been a while so I am ready to make more. My recipe is like yours but mine also calls for brown sugar. It is soooo good.

  • Jillee! I just had to let you know…I have my 1st batch of applesauce almost finished – only 45 minutes more and it will be done.
    I found the apple corer this morning at “Kitchen Collection” at out local Outlet Mall. It was $9.95 + free hand slicer and corer free (just in case you only want to do 1 apple, this will come in handy.
    AND…The exact one just like the one you provided a link too! I love a good bargain. It works perfectly!!
    I cannot wait to try the applesauce!! I used Red Delicious from Washington State!
    Thanks for all you do for us all!!

  • Last night my guy picked up the apple machine. We have an apple tree right off the deck and this year, man oh man, did it produce. Just received this recipe yesterday and said, “yes”. Just put it in the crockpot, anxious to see how we like it!!!

  • Another way to store your apple sauce is to process it through a hot water bath. This is similar to pressure canning without the pressurized pot. You can only use hot water baths for foods high in acid though. You can make bigger batches that way and store it for a much longer period of time.

  • After the 3 hours are up, turn the temp down to low and leave it over night. Stir once or twice the next morning. around 2:00 or 3:00pm, reposition the lid cross ways and let the rest of the liquid evaporate. Around 5:00 Voila! Apple butter.

  • Thanks to my sister, I have been leaving the skins on my apples. After apples are tender, I run them through the blender or processor. I think immersion blender would work too. I was skeptical at first, but its really good and more nutrition.

  • I just did this with my special education students. I don’t even bother peeling – I just core the apples. When they are cooked I run them through a food mill (which my students loved turning). It removes the skin and makes the sauce all at the same time! Food mills aren’t too expensive – but I found mine at a thrift store years ago and always use it for applesauce.

  • I love homemade applesauce. I have done it for years, but never in the crockpot. I like it better with a tart apple. When I lived in Missouri the people there like to put cinnamon candies in apple sauce. (red hots). gives cinnamon flavor and reddish color… You can also run it thru a colander for a finer texture if you like. Can also use other fruits, like pears. all very good.

  • I love making homemade applesauce! It is super easy to make, even on the stovetop for a small batch, and there are so many things you can do to customize it for your family. I always have to do one small batch where I throw in some strawberries for the last few minutes of cooking (stovetop) for strawberry applesauce, and for Halloween batches, I add different food colorings for purple, orange, and even black applesauce! I also split my batches between plain and cinnamon, since some of my family prefer the plain.

  • Great idea. I had no idea you could make applesauce in the crackpot. Our neighbor gave us a bunch of Apple’s from his tree a few weeks ago, and we were scrambling to use them up.

  • I just made this a couple of weeks ago with some really hard pears someone gave my husband. Another friend had told me that secret, and now I will never throw away hard pears again! I love too that there is little to no added sugar (There was 1 T brown sugar in the recipe I had)

  • I made this 2 nights ago, on low, overnight. Then again last night to freeze the bounty. The first batch will be gone in a week or less, so I had to make some more for the year. I may just do it once more before fall is over. So very good and I love the lumpy texture more than puréed. I can’t believe how easy this is for a lot of yummy goodness.

  • Minus the lemon, which I will have to try, I’ve been doing it this way for years. I have the bad boy also ! Pampered Chef sells them. So incredibly easy and delicious !

  • I prefer apples as well! I have that peeler/corer/slicer too but mine never peels the whole apple. There are usually areas where the peel is left on. It drives me crazy so I usually opt to just use a vegetable peeler to save myself some frustration. Does anyone else have that problem or know how to solve it?

  • This looks wonderful and so crazy easy. I just have 2 questions. What would be the best way to store the sauce, and what is the shelf-life? Thanks for thenrecipe. I am in complete agreement. ..go team apple!

    • Thanks Tamara! Store it in a glass or plastic container with a tight fitting lid! It will be good for a week or so in the fridge, but will last much longer in the freezer (at least six months) :-)

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