Slow Cooker Recipe: Crock Pot Applesauce

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Last week I told you about our trip to the local apple orchard.  We have SO many apples and I put out the call for your apple recipes.  The first one that I tackled was crock pot applesauce.  Reader Charlene emailed me a super simple recipe and this morning Lily Bean and I spent some time together in the kitchen prepping our apples and throwing them all into our trusty crock pot.

I tweaked the recipe a little – increasing all of the ingredients so that we had a full crock pot.

This recipe is perfect for freezing.  You can also can it using the water bath method.

Makes: About 4 pints

You will need:

  • 18 cups apples (one variety or mix and match) – cored, peeled and sliced.  *Note: some people prefer to leave the skins on – this is totally personal preference.  I usually peel my apples.  I used a mix of Gala, McIntosh and Macoun apples.
  • 3/4 cup water
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 TBSP cinnamon

How to make:

  • Add cored, peeled, sliced apples to your slow cooker.  Stir in all remaining ingredients.  (Note: I tend to adjust my sugar amounts slightly depending on how sweet the apples are.  If I’m using sweeter apples, I will cut down on the sugar a bit.)

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  • Turn slow cooker on low.  Simmer apples on low for about 5 hours, stirring every so often.
  • Apples will break down into a mush (<–official, technical term).  Turn slower cooker off and let apples cool for an hour or so (until it’s cool enough to handle).

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  • You have several options when it comes to preparing your applesauce – and this will all depend on your consistency preference.  If you like a chunkier applesauce, you might just use a potato masher.  If you like it with a smoother texture, like I do, you can run it through a food mill or other processor. I broke out my trusty KitchenAid Blender and used the puree mode on pulse a few times to get the desired consistency.

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  • Your applesauce is now ready for freezing/canning!
  • We have a lot of freezer space, so I picked up some BPA free Freezer Jars (8 oz).  I used a couple of smaller Glad containers at the end – we will keep these in the refrigerator to enjoy this week!
  • Whether you choose to freeze or can, you can’t go wrong.  You will have tasty applesauce to enjoy throughout the harsh winter months.  Plus, I am psyched that we got our apples for just $.59/lb during a local farm’s apple festival.  Cheap, wholesome, no preservatives… love that!

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20 thoughts on “Slow Cooker Recipe: Crock Pot Applesauce”

  1. I know you said 18 Cups of apples but can you let me know just how many (on average) apples that is? I want to try this (we LOVE applesauce) so want to make sure I get enough apples :-) THANKS!

  2. Would love to try this…but was wondering could the cinnamon be omitted (or something substituted in it’s place), and if so do you think it would still turn out tasty?

    Our little guy is allergic to cinnamon, as in his face and lips swell and gets all blotchy when he eats it, so we steer clear of it all together.

    Thanks :)

  3. Speaking of it being winter before we know it…. My daughter and I made your recipe today while it snowed;) we’ve lord having the house smell so good and can’t wait to try once it cools down;) thanks!!!


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