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Homemade Applesauce has never been so easy to make! Just a few simple ingredients and your crock pot are all you need to make delicious, healthy slow cooker applesauce any time of the year.
Slow Cooker Applesauce is a great way to preserve apples this season! It’s easy to make and perfect for an after school snack or a sweet side dish for Crock Pot Pork Roast. For more delicious apple recipes, try a Green Apple Smoothie, Apple Crumble or Apple Spice Cake.
You really only need 2 ingredients to make homemade applesauce in your slow cooker. Apples and water. You can sweeten it up with white or brown sugar and add some spice with ground cinnamon, apple pie spice or nutmeg.
The best apples for applesauce are whatever you have on hand! You can use any variety that you like, or use a mix of several varieties. The apples, no matter their texture, will break down while cooking, making them easy to mash.
Be sure to scroll down to the recipe card below for the full ingredients list and instructions.
Peel, core and chop up the apples. For this recipe, I chose Gala apples, removed the peels and sliced them up.
Put the ingredients in the slow cooker. Put the apples, water cinnamon and sugar in your slow cooker and stir together so all of the apples are coated.
Cook and mash. Cover and cook on high for 4 hours. You can then serve them as is or mash them down.
To prepare for storing, pour or spoon the sauce into containers and let cool with the lid off for 1-2 hours. Seal and store as directed below.
Storage: Applesauce will last a week in the refrigerator, so if you don’t plan to use it all up, be sure to freeze it.
Freezing applesauce: Seal and store in the freezer for up to 6 months. Be sure to leave at least an inch of space above the sauce for expansion when freezing. Thaw in the refrigerator.
Yes, you can! This recipe can be canned in a water canning bath. Be sure to add a little lemon juice to the sauce and follow proper canning procedures.
Unfortunately, yes. Four hours is the perfect amount of time in the slow cooker. Any longer and you risk them losing their flavor.
It really comes down to personal preference. They will soften to the point where they are completely edible and not at all tough and they do give you some extra nutrition points. Personally I usually peel them but it’s totally up to you.