• 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**
1. 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/immersion blender to process the apples afterwards. If you do not have those, that is OK but I would suggest peeling the apples. (Unless you don’t mind the chunky/peels in it)
2. 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.
3. Set your crockpot for either 4 hours on “high” setting or 7-8 hours on low.
4. After that, the apples will be very soft and will easily start to turn into a sauce with just stirring with a rubber spatula.
5. 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.
If you already peeled the apples: simply stir turned into a sauce- use a potato masher if needed to mash the sauce a little bit, or even an immersion blender if needed- but it should really turn into a sauce very easily just by stirring.
6. 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.
Cool and enjoy! Store in refrigerator in airtight container for up to 7 days. Or freeze/can the sauce.
hippydipster
1 Pressure cooker 1 stick dynamite (I mean cinnamon) 1/2 c water lots of apples.
Applesauce 30 minutes later.
turndownfortheclap
I know this is lame…but is applesauce nutritionally as good for you as apples?
crimedoc14
I do not have a food mill like shown in the photos here. Is there any other way for me to make applesauce without peeling the apples first? That’s always been the barrier to more frequent homemade applesauce for me. I don’t always have time to peel a lot of apples.
5 Comments
Same here, our apples aren’t quite ready yet though,
Printable Recipe: [slow cooker applesauce](https://recipesfromfrenchcreek.com/crockpot-applesauce-2/)
**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**
1. 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/immersion blender to process the apples afterwards.
If you do not have those, that is OK but I would suggest peeling the apples. (Unless you don’t mind the chunky/peels in it)
2. 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.
3. Set your crockpot for either 4 hours on “high” setting or 7-8 hours on low.
4. After that, the apples will be very soft and will easily start to turn into a sauce with just stirring with a rubber spatula.
5. 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.
If you already peeled the apples: simply stir turned into a sauce- use a potato masher if needed to mash the sauce a little bit, or even an immersion blender if needed- but it should really turn into a sauce very easily just by stirring.
6. 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.
Cool and enjoy! Store in refrigerator in airtight container for up to 7 days. Or freeze/can the sauce.
1 Pressure cooker
1 stick dynamite (I mean cinnamon)
1/2 c water
lots of apples.
Applesauce 30 minutes later.
I know this is lame…but is applesauce nutritionally as good for you as apples?
I do not have a food mill like shown in the photos here. Is there any other way for me to make applesauce without peeling the apples first? That’s always been the barrier to more frequent homemade applesauce for me. I don’t always have time to peel a lot of apples.