Why You’ll Love This Recipe

I love this recipe because it requires very little hands-on work. Once I peel and chop the apples, the slow cooker handles most of the cooking for me.

I also like being able to control the sweetness. Some apples are naturally sweet enough that I can use very little added sugar or leave it out completely. When I want a sweeter, caramel-like flavor, I add a little brown sugar.

Another reason I make homemade applesauce is the aroma. As the apples slowly cook with cinnamon, my kitchen fills with a warm apple-spice fragrance that reminds me of fall baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 pounds apples
½ cup water
2 tablespoons fresh lemon juice
¼ cup packed brown sugar, optional
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg, optional
1 teaspoon vanilla extract, optional
Pinch of salt

Directions

I peel, core, and cut the apples into chunks. I try to keep the pieces relatively similar in size so they soften evenly.
I place the chopped apples in a 6-quart slow cooker.
I pour the water and lemon juice over the apples.
I sprinkle in the brown sugar, cinnamon, nutmeg, and salt.
I gently stir everything together until the apples are evenly coated with the seasonings.
I cover the slow cooker and cook the apples on LOW for approximately 6 to 8 hours or on HIGH for 3 to 4 hours. I know they are ready when the pieces are extremely tender and easily break apart when stirred.
I stir in the vanilla extract after the apples have finished cooking.
For chunky applesauce, I mash the softened apples with a potato masher until I reach the texture I like.
For smooth applesauce, I carefully use an immersion blender directly in the slow cooker. I can also transfer the apples to a regular blender in batches, following the blender manufacturer’s precautions for hot foods.
I taste the finished applesauce and add a little more cinnamon or sweetener if needed. I serve it warm or let it cool before refrigerating.

Servings and Timing

This Slow Cooker Applesauce makes approximately 8 to 10 cups, although the exact yield depends on the type and size of apples I use and how much they cook down.

Prep time: 20 minutes
Cook time on LOW: 6 to 8 hours
Cook time on HIGH: 3 to 4 hours
Total time: approximately 6 hours 20 minutes when cooked on LOW
Yield: approximately 8 to 10 cups

I prefer cooking applesauce on LOW when I have enough time because the apples slowly soften and develop a deeper flavor. When I need it sooner, the HIGH setting works well too.

Variations

For unsweetened applesauce, I simply leave out the brown sugar. I like using naturally sweet apples such as Fuji, Gala, or Honeycrisp when making this version.

For extra cinnamon flavor, I add a cinnamon stick to the slow cooker along with the ground cinnamon. I remove the stick before mashing or blending the apples.

When I want a fall-inspired version, I add small amounts of nutmeg, ginger, cloves, or allspice. I use these spices sparingly so they don’t overpower the apples.

For pear applesauce, I replace some of the apples with ripe pears. I like the additional sweetness and slightly different fruit flavor.

For berry applesauce, I add strawberries, raspberries, or cranberries. Cranberries give me a particularly tart version, so I usually adjust the sweetener to taste.

Storage/Reheating

I let homemade applesauce cool before transferring it to airtight containers. I refrigerate it promptly and generally use it within about 5 to 7 days.

For longer storage, I portion the cooled applesauce into freezer-safe containers, leaving some room for expansion. I freeze it for up to about 3 months and thaw it overnight in the refrigerator before serving.

I can serve applesauce straight from the refrigerator or let it come closer to room temperature. When I want it warm, I heat it gently in a saucepan over low heat, stirring occasionally.

For individual portions, I microwave the applesauce in short intervals until it reaches the temperature I prefer.

FAQs

What are the best apples for Slow Cooker Applesauce?

I like combining sweet and tart varieties because this gives my applesauce a more balanced flavor. Honeycrisp, Fuji, Gala, Golden Delicious, McIntosh, and Granny Smith are all useful choices. I often combine two or three varieties rather than relying on just one.

Do I have to peel apples before making applesauce?

No. I can leave the peels on if I don’t mind a slightly different texture and appearance. When I want traditional smooth applesauce, I prefer peeling the apples before cooking. If I leave the skins on, I blend the finished applesauce thoroughly.

Do I need to add sugar to homemade applesauce?

No. I often make applesauce without any added sugar, especially when I use naturally sweet apples. I taste the finished sauce first and only add sweetener when I think it needs it.

Why is my Slow Cooker Applesauce watery?

Different apple varieties release different amounts of moisture. If my applesauce is thinner than I want, I cook it uncovered for a little longer so some of the excess liquid can evaporate. I also remember that the sauce may thicken slightly as it cools.

Can I use Slow Cooker Applesauce for baking?

Yes. I use homemade applesauce in muffins, cakes, quick breads, pancakes, and other baked goods. When a baking recipe calls for unsweetened applesauce, I use a batch made without brown sugar so I don’t unintentionally change the sweetness of the recipe.

Conclusion

Slow Cooker Applesauce is one of my favorite ways to use a large batch of fresh apples with minimal effort. I love how the slow cooker transforms them into a soft, flavorful sauce while cinnamon and lemon bring out their natural sweetness.

Slow Cooker Applesauce Recipe

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An easy homemade slow cooker applesauce made with fresh apples, cinnamon, lemon, and optional brown sugar. Leave it chunky or blend it smooth for a naturally fruity snack, breakfast topping, side dish, or baking ingredient.

Author: Laura
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 8 to 10 cups
Category: Side Dish
Method: Slow Cooker
Cuisine: American
Diet: Vegan

Ingredients

6 pounds apples
½ cup water
2 tablespoons fresh lemon juice
¼ cup packed brown sugar, optional
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg, optional
1 teaspoon vanilla extract, optional
Pinch of salt

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Instructions

Peel, core, and cut the apples into similarly sized chunks so they soften evenly.
Place the chopped apples in a 6-quart slow cooker.
Pour the water and lemon juice over the apples.
Add the brown sugar, cinnamon, nutmeg, and salt.
Gently stir until the apples are evenly coated with the seasonings.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the apples are extremely tender and easily break apart when stirred.
Stir in the vanilla extract after cooking, if using.
For chunky applesauce, mash the softened apples with a potato masher until the desired texture is reached.
For smooth applesauce, carefully blend with an immersion blender or transfer to a regular blender in batches, following the manufacturer’s precautions for blending hot foods.
Taste and adjust the cinnamon or sweetness if needed. Serve warm or allow to cool before refrigerating.

Notes

For balanced flavor, use a combination of sweet and tart apples such as Honeycrisp, Fuji, Gala, Golden Delicious, McIntosh, or Granny Smith.
For unsweetened applesauce, omit the brown sugar and use naturally sweet apples.
For extra cinnamon flavor, add a cinnamon stick during cooking and remove it before mashing or blending.
For additional fall spice, add small amounts of ginger, cloves, or allspice.
For pear applesauce, replace some of the apples with ripe pears.
Strawberries, raspberries, or cranberries can be added for a berry variation.
Apple peels can be left on, although blending thoroughly will provide a smoother finished texture.
If the applesauce is too watery, cook it uncovered for a little longer to allow excess moisture to evaporate.
Store cooled applesauce in airtight containers in the refrigerator for 5 to 7 days.
Freeze cooled applesauce in freezer-safe containers with room for expansion for up to 3 months.

Nutrition

Serving Size: 1 cup
Calories: 190 kcal
Sugar: 37 g
Sodium: 15 mg
Fat: 1 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 7 g
Protein: 1 g
Cholesterol: 0 mg