Easy Slow Cooker Applesauce

Growing up, I only knew applesauce as something that came from a jar at the grocery store. My mom would buy it by the case, and we’d go through it like water. It wasn’t until I had kids of my own that I discovered how easy it is to make applesauce in a slow cooker.

Making homemade applesauce seemed intimidating at first – I imagined hours of peeling, cooking, and stirring over a hot stove. But with a slow cooker, it’s almost completely hands-off. You just toss everything in, set it, and let the gentle heat do all the work. Now my kids get excited when they smell apples and cinnamon wafting through the house.

What Kind of Apples Should I Use?

The beauty of homemade applesauce is that you can use pretty much any apples you have on hand or find at your local market. Sweet varieties like Fuji, Gala, or Honeycrisp will give you a naturally sweet sauce that might not need any added sugar, while tart apples like Granny Smith will create a more complex flavor. A mix of different apple varieties can actually give you the most interesting and balanced flavor – try combining sweet and tart apples if you’re feeling adventurous. When picking your apples, look for ones that are firm and free from major bruising or soft spots, but don’t worry if they’re not perfect since they’ll be cooked down anyway.

Options for Substitutions

Making homemade applesauce is pretty simple, and you’ve got some wiggle room with the ingredients:

• Apples: Any apple variety works here! Sweet apples like Fuji or Gala will need less sugar, while tart ones like Granny Smith might need a touch of honey or sugar. Mix and match different types for more complex flavor.
• Cinnamon sticks: No cinnamon sticks? Use 1-2 teaspoons of ground cinnamon instead. You can also try other warm spices like nutmeg (just a pinch) or apple pie spice.
• Lemon juice: If you’re out of fresh lemons, bottled lemon juice works fine. You could also use lime juice or even a splash of apple cider vinegar – just use half the amount since it’s stronger.
• Water: Apple juice or apple cider can replace water for extra apple flavor. You might need less sweetener if you go this route.
• Salt: While salt helps bring out the apple flavor, you can skip it if you’re watching your sodium intake.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker applesauce is choosing the wrong apple texture – while any apple variety works, mixing soft and firm apples together can lead to inconsistent cooking times and lumpy results. Another common error is adding too much water at the start, which can make your applesauce runny and diluted – stick to the recommended amount since apples release plenty of liquid as they cook. To get the smoothest results, don’t skip peeling the apples, as leaving the skins on can result in tough bits throughout your sauce, even after blending. For the best flavor development, resist the urge to lift the slow cooker lid frequently during cooking, as this releases heat and extends the cooking time unnecessarily.

What to Serve With Applesauce?

This homemade applesauce is super versatile and works great as both a side dish and a topping! It’s perfect alongside classic comfort foods like pork chops or potato pancakes, where the natural sweetness of the apples adds a nice balance to savory dishes. For breakfast or brunch, try spooning it over oatmeal, pancakes, or waffles – it’s so much better than the store-bought stuff. You can even use it as a healthier alternative to syrup or butter on your morning toast, or mix it into plain yogurt for a quick and tasty snack.

Storage Instructions

Keep Fresh: Your homemade applesauce will stay good in the fridge for up to 7-10 days when kept in an airtight container. The cinnamon flavor actually gets even better after a day or two! I like to portion it into smaller containers so it’s ready to grab and go.

Freeze: This applesauce freezes really well! Pour it into freezer-safe containers or bags, leaving about an inch of space at the top for expansion. It’ll keep nicely in the freezer for up to 3 months. I often make a big batch just to freeze for quick snacks or baking later.

Thaw: When you’re ready to use your frozen applesauce, just move it to the fridge and let it thaw overnight. Give it a good stir once it’s thawed, and it’ll be just as yummy as when you first made it. If you notice any liquid separation, that’s totally normal – just stir it back together.

Preparation Time	15-20 minutes
Cooking Time	240 minutes
Total Time	255-260 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 1-2 g
• Fat: 0-1 g
• Carbohydrates: 80-90 g

Ingredients

• 3 pounds of big apples (roughly 6), any type you like
• 1/2 cup water
• Two (3-inch) cinnamon sticks (optional)
• 1 tablespoon lemon juice, freshly squeezed
• 1/4 teaspoon salt

Step 1: Prepare the Apples

Begin by peeling the apples thoroughly.

Once peeled, quarter them through the stem and cut out the cores carefully.

Coarsely chop the apples into 1- to 2-inch pieces, adjusting the size based on how chunky or smooth you prefer your applesauce to be.

Step 2: Combine Ingredients in the Slow Cooker

Place the chopped apples into a 5-quart or larger slow cooker.

Add water, cinnamon, lemon juice, and a pinch of salt to the slow cooker.

Stir everything together to ensure the ingredients are well distributed.

Step 3: Cook the Applesauce

Cover the slow cooker with its lid.

Set it to HIGH and let the mixture cook for approximately 4 hours, stirring twice during the cooking process to ensure even cooking.

Step 4: Purée for a Smoother Texture (Optional)

If you prefer a smoother applesauce, remove the cinnamon stick and use an immersion blender to purée the mixture until it reaches your desired consistency.

If a chunkier texture is preferred, you can skip this step entirely.

Step 5: Cool and Store the Applesauce

Allow the applesauce to cool to room temperature.

Once cooled, transfer it to airtight containers.

Store the applesauce in the refrigerator, where it will keep fresh for up to 5 days.

For longer storage, you can freeze it for up to 3 months.