Crock-Tober Fest – Applesauce

Fall is apple picking time in New England. Since we planted trees a few years back, I find myself with an abundance of apples. Making Applesauce in the crockpot has been a life savor on the time I spend in the kitchen. While I am trying to put the applesauce in the freezer to use in the middle of winter, often we dig right into the warm sauce for dinner. You'll find it is quick and easier than watching a stove top. 

Applesauce in the Slow Cooker

  • 3 pounds large apples, any variety (about 6)
  • 1/2 cup water
  • 2 (3-inch) cinnamon sticks (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon salt

Peel and chop the apples. Peel the apples. Quarter them through the stem, then cut out out the cores. Coarsely chop the apples into 1- to 2-inch pieces, depending on how chunky you prefer your applesauce. I have purchased an apple peeler that does all of this in one step.

Place all the ingredients in a slow cooker. Place the apples in a 5-quart or larger slow cooker. Add the water, cinnamon, lemon juice, and salt, and stir to combine.

Cook the applesauce for 4 hours. Cover and cook on the HIGH setting for 4 hours, stirring twice during cooking. I have also set it on low and let it cook while I am sleeping. 

Purée the applesauce (optional). If you like chunky applesauce, you can skip this step altogether. But if you prefer a smooth texture, remove the cinnamon stick, then use an immersion blender to pureé the applesauce.

Cool and store. Let the applesauce cool to room temperature. Store in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.

For all those using an Instant Pot here is how you can make applesauce: Set your machine to Slow Cooker once the ingredients have been added, increase the heat level to "More," adjust the cook time to 4 hours, then seal the lid.

Happy Crock-tober,

Coach Nancy

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