This applesauce is almost too easy and very delicious. The best apples to use are Jonagold, Jonathan or Macoun apples. Your finished recipe will keep in the refrigerator for up to one week or freeze for three months.
Servings: 10 servings
Calories: 120 kcal
6 to 9, peeled, cored, and cut into large 2-inch chunks (Many varieties of apples work well, see list of fan favorites below)
plus extra as needed
or to taste. Omit, if desired
to taste (optional)
Apples to buy:
Honey Crisp, Gala, McIntosh, Fuji
Combine all ingredients in your slow cooker. Cover and cook until apples are very soft and beginning to disintegrate, 5 to 6 hours on low, or 3 hours on high. You'll know they're done when the apples darken and the juices are bubbling around them. During cooking, you can stir the apples down into the juices that are increasing a bit. I've cooked the applesauce for much longer than this many times and it just gets better and better.
Mash apples with potato masher to your liking. If you want super chunky applesauce, just stir the apples until they've broken down but are still chunky. Season with additional cinnamon and sugar to taste. Also, you can add more apple juice at this time to adjust the consistency.
Serve warm, at room temperature or chilled. I found it was better after a night in the refrigerator.
Store in airtight containers in fridge for up to 2 weeks or applesauce may be frozen for up to 3 months.
Healthy Applesauce in the Slow Cooker
Amount Per Serving
% Daily Value*
Total Carbohydrates 31g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.