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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.

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

Instructions

  1. Peel, core, and cut the apples into similarly sized chunks so they soften evenly.
  2. Place the chopped apples in a 6-quart slow cooker.
  3. Pour the water and lemon juice over the apples.
  4. Add the brown sugar, cinnamon, nutmeg, and salt.
  5. Gently stir until the apples are evenly coated with the seasonings.
  6. 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.
  7. Stir in the vanilla extract after cooking, if using.
  8. For chunky applesauce, mash the softened apples with a potato masher until the desired texture is reached.
  9. 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.
  10. 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

Find it online: https://thefamilycooking.com/slow-cooker-applesauce-recipe/