I’ll never forget my first kitchen gadget. My Mom bought me a slow cooker while I was living in NYC and it literally changed my life. Suddenly I could cook food while I was at work and make all of the slow cooker recipes I was seeing over on my favorite blogs. I pretty much haven’t stopped using it since it was gifted to me.
This post is pretty much a testament to the fact that there is almost nothing you can’t make in a slow cooker. It’s a powerhouse tool that I can say with certainty is a worthy investment. If you don’t have one, this post will convince you to buy one.
Why Make Applesauce in the Slow Cooker?
1) It’s as hands-off as you want it to be! If you just want to chop the apples and then throw them in the slow cooker, skins on and everything you can do that. If you like it chunky, no need to blend! So basically all you really need is a slow cooker and some apples.
2) It’s highly customizable. I like cinnamon because life deserves to be coated in cinnamon but I love a good dash of nutmeg too. You could get a bit crazy and throw some apple pie spice in there are some maple syrup for a maple-flavor. Dream big, my friends!
How to Make Slow Cooker Applesauce
This recipe couldn’t be easier! First things first, get some fresh, crispy fall apples!
1) Add your apples to your slow cooker or crockpot. Optional: peel apples – if you leave the skins on (like I do) then you’ll need to blend at the end
2) Add your water and spices to the slow cooker or crockpot
3) Cook for 2 hours on high or 4 hours on low
4) If skins are on use a blender or immersion blender to blend smooth
Will keep for up to one week and freezes well.Print
Slow Cooker Applesauce
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: 4 servings 1x
- 9 medium apples (I used McIntosh), peeled if desired, and chopped*
- 1/2 cup water
- 1/2 tsp cinnamon
- optional: pinch of nutmeg or other spices
- Add all ingredients to your slow cooker and cook on high for 2 hours or low for 4 hours.
- If you prefer your applesauce chunky, leave as is and store in the refrigerator.
- If you left skins on or prefer smooth applesauce, blend with an immersion blender or regular blender in batches.
*I like keeping the skins on for added fiber and nutrition but typically blend them in at the end. If you don’t have a blender, I’d recommend peeling the apples.
Like this Slow Cooker Applesauce recipe? Here are a few others you might enjoy:
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