How to Make Applesauce in the Slow Cooker
Do you love homemade applesauce as much as I do? If so, learning How to Make Applesauce in your slow cooker or Crockpot is a must!
Apple picking is a favorite fall activity and just seems like the ideal time to pick up extra apples to make your own yummy cinnamon applesauce. This recipe is easy, and you can use a variety of different apples, so don’t fear that your local orchard won’t have what you need!
If you have a lot of fresh apples leftover from your trip to the orchard, then you need to make my Salted Caramel Apple Butter recipe. It is absolutely divine on a toasted English muffin for breakfast! Of course, some of those apples would be ideal for these Mason Jar Lid Apple Pies!
How to Make Applesauce
Are you ready for this? It’s so easy to make you won’t believe you haven’t done this before today.
Add the ingredients to the slow cooker. Then you set it to the time listed, and let it cook. That’s it.
How easy is that?!
Okay, so there are a few things to take note of like measurements and cook times, but the truth is it is one of the easiest recipes to make. Plus, you know what is in it, and that makes all moms feel better when the kids grab it for a snack.
What are the best apples for applesauce?
The best apples are the ones you already have on hand. Truly, any apple can be used for applesauce, but some bring out better flavors than others. I personally wouldn’t use a red delicious to make applesauce. However, I would recommend using Gala, Honeycrisp, Jazz, or even Granny Smith apples.
The real decision on what apple to use when you are making applesauce is whether you want to add more sugar to the mixture. A naturally sweeter apple like the Gala or Honeycrisp is great with just a little added sugar. A granny smith apple will need more sugar as it is typically a bit more tart.
Can I freeze this homemade applesauce recipe?
You definitely can freeze homemade applesauce if you prefer that over a canning method. While we can go through this batch of homemade applesauce in just a few days in our house, you may not have kids who love it as much as mine. If that is the case, storing extra for the long term is a must.
An airtight container with an appropriate label is all you need. I add the date I made the applesauce, the ingredients in it, and a note to eat within 3-4 days of defrosting.
Protip: If you want to make an extra-large batch, you can divide 1/2 cup portions into small snack baggies, label, and freeze. These are perfect to defrost and add to a lunch!
Yummy recipes using applesauce
I can’t leave you without sharing some of my favorite recipes that use applesauce as an ingredient. Of course, this is made perfect for snacking, but you might want to use it in recipes.
My easy Apple Bundt Cake with caramel is a great recipe that also uses applesauce. The ingredients say to use unsweetened, but you don’t have to do that. Plus, the extra cinnamon in the recipe here will add a bit of deliciousness that compliments the caramel.
Another amazing recipe that uses applesauce as both a sweetener and way to keep it moist is my Gingerbread Loaf. This one is a great idea for making and gifting to friends!
How to Make Applesauce in the Slow Cooker
- 8 apples medium
- 1 tsp lemon juice
- 1 slice lemon peel
- 5 tsp light brown sugar unpacked
- 1 stick cinnamon
Spray your slow cooker crock with nonstick cooking spray
Peel, core, and slice your apples and place inside the slow cooker.
Using a vegetable peeler, peel a single slice of peel from the lemon and drop into the slow cooker with the apples
Add 1 teaspoon lemon juice over the apples from the lemon you just peeled
Add the brown sugar then stir to mix all ingredients with the apples
Place your cinnamon stick in the slow cooker with the mixture, then place the lid to seal.
Set your slow cooker to low heat setting and cook for 6 hours stirring every 1-2 hours.
Once done cooking, remove the cinnamon stick and lemon peel.
If you like a chunky applesauce, then leave as is to serve. If you prefer smooth, allow it to cool before blending to the desired texture.
Store in an airtight container in the refrigerator for up to 1 week or freeze for future use once completely cooled.