Anytime is a great time to make applesauce, but the fall is my favorite season for it. We usually have a surplus of apples in the house in the fall, from picking them at our family’s orchard and because the price usually drops at the store during this time. Two of the best ways to make applesauce are stovetop and in the slow cooker; the slow cooker/crockpot is my favorite because it is so easy. Either way is simple—just a bit of peeling and slicing, cooking, and then mashing/blending/processing. There is something about fresh, homemade applesauce that makes it extra delicious. I love using an ample amount of cinnamon for added flavor and you can always cut down on the amount of sugar used if you don’t want it to be as sweet. From the Monster Foodies to you—love what you eat and enjoy!
Slow Cooker Applesauce
- 3 lb peeled cored, and sliced apples (approximately 8 medium-large apples)
- ½ cup water
- ½ cup sugar
- ½ tsp cinnamon
- Place prepared apple slices into slow cooker. Add water, cinnamon, and sugar.
- Cook on high for approximately 4-4½ hours, until slices are soft.
- Pour into a large bowl or food processor. In the large bowl, you can use a potato masher (for chunkier sauce to turn the cooked apples into sauce or use a hand mixer. You can also use a food processor and process until the cooked slices turn into a more smooth sauce.