This crockpot applesauce is an easy, hands-off recipe. My favorite part? This makes a large batch that can be frozen for later– being a freezer meal business owner, I know this freezes well. Use it later for snacks or for baking things like these apple cinnamon muffins. All you need for this recipe is apples, water and optional sugar and cinnamon. This is a budget friendly way to use up apples, and preserve a great snack.
Why you will love this recipe
- a great way to use large batches of apples – and really most types of apples work in this. I use whatever kind we have growing in our yard, or my neighbors yard!
- freezer friendly — this freezes very well (as a freezer meal business owner, I know!). You could also easily can this, too.
- Hands off and no peeling needed- my favorite part. Just core and throw in the crockpot with some water– your house will smell amazing, too!
Ingredients in Slow Cooker Applesauce
- Apples – the amount needed will vary on size, and how small you slice them, but about 14 medium sized apples. Just about any type of apple will work (I use what we have in our yard) but depending on the type you may need to sweeten it a bit with sugar.
- Cinnamon – optional but tasty!
- Sugar – also optional- I suggest sweetening it “to taste” at the end. Some kinds of apples do not need any sweetener at all
- Water– to add to the crockpot so the apples do not scorch
Variations and Tips:
Sugar Free: omit sugar completely, or use honey, maple syrup or a sugar substitute
Spices: add additional spices like nutmeg, cloves or all spice for fall vibes
Consistency: for a very smooth applesauce, run an immersion blender through (the food mill may make this very smooth without needing that). For chunky, just lightly smash.
Mixed Fruit: add pears, peaches or berries in the slow cooker with the applesauce for different flavors
Apples: as I mentioned, I use what I have in our yard- but using a combination of sweet and tart give great flavor.
Serving Ideas: use warm on ice cream, with pork chops or as an oil substitute in baking (like these apple muffins I mentioned earlier)
How to Make Crockpot Applesauce
- Prep the apples
wash the apples, core and slice. If you do NOT have a food mill, peel the apples
- Cook low and slow
Add apples to slow cooker with 3/4 cup of water and 1-2 tsp of cinnamon (optional). Cook for 4 hours on “high” or 7-8 hours on “low”
- Make the Sauce
Once cooking. Use rubber spatula to smooth applesauce up a bit. If using a food mill, start batching the sauce through the mill. If you are not using a food mill, use a potato smasher or immersion blender to make the sauce as smooth as you’d like.
- Taste test!
Try the applesauce and determine if you’d like to add sugar. I recommend adding sugar in 1/4 cup increments “to taste”. The amount needed will depend on type of apples.
- Store
cool and store in refrigerator in airtight container up to 7 days.
cool and store in freezer containers for up to 12 months (if using deep freeze, may not last as long in above fridge freezers).
Can the sauce if you’d like. Use proper canning techniques from verified sources such as extension and outreach, ball canning, etc. ( I use this ball canning book)
FAQs
What kind of apples should I use?
A blend of both sweet and tart apples is perfect, but really most apples will work. I use the ones that I have growing in my back yard. You may need to add sugar, to taste, depending on variety.
Good varieties to try are: Gala, Fuji, Honeycrisp (sweeter apples) with tart: Granny smith, braeburn, cortland. These are just a few varieties–there are so many out there!
Do you need to peel the apples?
No! If you like chunky applesauce, you can leave the peel on and mash after cooking. For a smooth sauce, blend with an immersion blender.
**I use a food mill to remove leftover peels because I don’t like the bits of peels on it. If you are like me, either use an food mill OR peel the apples prior to cooking.
Do I need to add sugar?
No you do not. I add it only to taste, and depending on variety — many times it isn’t needed. Or add honey, maple syrup or sugar substitute.
How long does homemade applesauce last?
1 week in the refigerator in an airtight container.
Freezer: up to 12 months in freezer safe containers.
You may also can this so it is shelf stable.
Can I can this applesauce
Yes, but you’ll follow safe water bath canning instructions. This recipe is mostly written for freezer friendly but can be canned! Check your local extension office resources or verified online sources.
How much does this recipe make?
A 6 quart crockpot will fit approximately 14 medium sized apples- so approximately 9 cups of sauce, but this will vary!
Ways to use applesauce
In baking (oil substitute)
Pairs great with cooking pork cuts
Eat it plain (my kids love this)
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I hope you love these simple, slow cooker cinnamon applesauce! – Bobbi Jo
Crockpot Applesauce (no peeling necessary!)
Equipment
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1 6 or 8 qt crockpot
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food mill optional, but if you do not have– you will need to peel apples
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measuring and cooking utensils
Ingredients
- 14 medium apples (approximately), cored and sliced I use apples from my backyard, but any sweet or tart apples make great sauce
- 3/4 cup water
- 1-2 tsp ground cinnamon optional
- 1/4-3/4 cup granulated sugar optional, and to taste
Instructions
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First, wash and core your apples and slice. You can keep the apples in larger chunks, but more apples will fit if you slice them well.
You do NOT need to peel IF you have a food mill to process the apples afterwards.
If you do not have a food mill, that is OK but you will need to peel the apples.
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Add apples to your crockpot and 3/4 cup water so that the apples do not scorch the bottom of the crockpot. Add 1-2 tsp of cinnamon to the apples if you wish.
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Set your crockpot for either 4 hours on “high” setting or 7-8 hours on low.
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After that, the apples will be very soft and will easily start to turn into a sauce with just stirring with a rubber spatula.
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If you have a food mill and did NOT peel apples: start running the sauce through the food mill. This will remove any skins that did not cook down.
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If you already peeled the apples: simply stir turned into a sauce- use a potato masher if needed to masht he sauce a little bit, or even an immersion blender if needed- but it should really turn into a sauce very easily just by stirring.
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Next, taste your applesauce! If it needs sweetener- add a bit of sugar. I add 1/4 cup at a time. Depending on the type of apples – you may not need sugar at all.
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Cool and enjoy! Store in refrigerator in airtight container for up to 7 days. Or freeze/can the sauce.
Notes
Freezer Instructions: Let applesauce cool completely. Store in freezer safe containers (I use 2 cup containers), label, and freeze for up to 12 months.
Refrigerator: Store in refrigerator in air tight container for up to 7 days.
Canning: You may also can this recipe, I recommend following proper canning techniques – like this ball canning book. Or resources from your local extension and outreach.
Nutrition information is based on yielding approximately 9 cups of sauce with 1/2 cup of granulated sugar added. (18 servings total). This nutrition information will vary.