Homemade Slow Cooker Applesauce
Homemade Slow Cooker Applesauce is fresh, naturally sweet, and, dare I say, better than anything you’ll find at the store! Made from scratch, this slow-cooker version combines the sweet and tart flavors of mixed apple varieties without any added sugar. Serve it with breakfast, enjoy it as a snack, or keep a jar in the fridge for everyday enjoyment.
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Most kids seem to grow up eating store-bought, packaged applesauce, but my daughter never liked it. Over the years, we tried different brands, flavors, sugar levels, cups, and pouches, and she just wasn’t interested until we discovered how to make it from scratch.
Now, as a teenager, my daughter absolutely loves this homemade version. We make a batch and keep it in the refrigerator for snacks and breakfasts throughout the week. She especially likes stirring it into oatmeal, spooning it over pancakes, or eating it on its own straight from the refrigerator.
What’s To Love About This Recipe
- Homemade applesauce is one of those recipes that surprises people because the flavor is so much fresher and more apple-forward than store-bought versions.
- I developed this recipe because I wanted an applesauce that actually tasted like apples, not just sugar and cinnamon. The flavor is an incredible blend of fresh apples and natural sweetness!
- This recipe is intentionally simple and perfect for the slow cooker. The apples are the star, with just enough cinnamon and vanilla to enhance their flavor.
- I prefer making applesauce in the slow cooker because it’s mostly hands-off. Once the apples are prepped, the slow cooker does the rest, and you have a good-sized batch ready to eat!
- This is one of my favorite fall recipes because the slow cooker fills the house with the smell of apples and cinnamon while it cooks. It’s a delicious recipe to use up in-season apples!
- Made-from-scratch applesauce is also more than just a cozy fall dish. I make this simple recipe for everyday breakfasts and snacks, not just during the holidays.
Ingredients Needed
- Honeycrisp apples – Honeycrisp apples create the base of the applesauce and add the natural sweetness. Peel, core, and chop the apples with your preferred tools, then cook them down until they reach an easy-to-mash consistency.
- Granny Smith apples – I like adding a portion of Granny Smith apples for their signature tart flavor, which nicely balances the sweetness of the Honeycrisp. Similarly, peel, core, and chop them, then cook until smooth.
- Lemon juice – The lemon juice doesn’t make the applesauce taste lemony at all. It simply brightens the overall flavor and helps balance the apples’ natural sweetness.
- Ground cinnamon – In this recipe, I keep the amount of cinnamon fairly light to let the apple flavor really come through rather than taste like apple pie filling.
- Salt – Just a pinch of salt helps balance the other flavors.
- Apple cider – Apple cider adds more flavor than water and enhances the natural apple taste during cooking.
- Vanilla extract – Add vanilla to bring warmth and depth to the final results.
Best Apples For Homemade Applesauce
I like using a combination of Honeycrisp and Granny Smith apples for the flavor complexity and balance. The Honeycrisp adds natural sweetness while the Granny Smith adds a little tartness and depth of flavor.
How To Make Slow Cooker Applesauce
- Add the apples to the slow cooker.
- Toss with lemon juice, cinnamon, salt, and apple cider.
- Cover and cook on low for 5-6 hours or on high for 2½-3½ hours, until the apples are very soft.
- Mash the apples with a potato masher for chunky applesauce or blend with an immersion blender until smooth.
- Stir in vanilla extract.
- Cool slightly before serving.
How Long To Cook Applesauce In The Slow Cooker
The exact cooking time can vary depending on the apple variety and the size of the pieces. In general, cook on low for 5-6 hours or on high for 2½-3½ hours. I usually cook the applesauce until the apples are soft and falling apart when stirred.
Pro Tips
- Mixing apple varieties creates a more balanced applesauce than using a single type of apple.
- The apples release a surprising amount of liquid as they cook, so I avoid adding too much extra liquid at the beginning.
- For best results, use fresh apples without bruising or dry spots and with some “crunch.”
- The longer the apples cook, the easier they are to mash or blend into a smooth applesauce.
- If the applesauce seems thinner than you’d like, removing the lid for a short time allows some of the excess moisture to evaporate.
- You can mash or blend applesauce to your preferred texture. For chunkier applesauce, I use a potato masher and leave some pieces intact; for a smoother texture, I use an immersion blender.
Recipe Substitutions and Variations
- This recipe doesn’t need added sugar because apples offer plenty of natural sweetness. However, if your apples are especially tart, you can always add a little honey, maple syrup, or brown sugar at the end.
- Feel free to add more cinnamon to taste for a true cinnamon applesauce variety.
- You can also vary the flavor with a dash of pumpkin pie spice or nutmeg for a more holiday-themed flavor.
- Try different apple varieties, mixing tart and sweet, to find the combination you like best!
- Blend or mash the apples to the consistency you prefer – whether a thicker, chunkier texture or a smooth consistency.
How To Use Slow Cooker Applesauce
Slow cooker applesauce is surprisingly versatile and pairs with many recipes likely already in your menu! We often make a batch specifically for breakfasts because it works well stirred into oatmeal, spooned over pancakes, mixed into yogurt, or enjoyed as a snack.
We love it so much that I make this recipe just for everyday meals, not just during the holidays.
Some other options for serving are adding a spoonful to Sweet and Easy Slow Cooker French Toast or mixing in the sweet flavor to Slow Cooker Rice Pudding.
Homemade applesauce is delicious served warm, but I think the flavors are even better after it has chilled in the refrigerator for a few hours.
Storing and Reheating
How To Best Store Leftovers
Fridge
Let the applesauce cool, then store it in a sealed container or individual jars (such as Mason jars) in the fridge for up to 7 days.
Freezer
Freeze leftover applesauce in an airtight container in the freezer for up to 3 months. This is a great way to preserve larger batches or use up plenty of fresh apples when in season! Be sure to let the applesauce cool completely before freezing, and allow extra room in jars or containers for expansion.
Let the applesauce thaw in the fridge before serving or reheating as needed.
How To Best Reheat Leftovers
If you prefer to warm up your applesauce, simply add it to a pan on the stove and heat on low, or heat in a microwave-safe dish for short intervals, stirring in between.
Frequently Asked Questions
Do you have to peel apples for applesauce?
I always peel the apples for the smoothest, most consistent texture, but applesauce can be made with the peels intact if you plan to blend it thoroughly.
Which apples are best for slow cooker applesauce?
It is best to include a combination of sweet and tart apple varieties to create homemade applesauce. Mixing apple varieties develops a more balanced flavor than using a single type of apple.
How do you make applesauce smooth?
For smoother applesauce (which we prefer), an immersion blender works quickly and lets you control the texture.
Can slow cooker applesauce be frozen?
Yes, slow cooker applesauce freezes very well, making it a great way to use up an abundance of apples during apple season!
Why is my applesauce watery?
Applesauce may appear watery due to varying water content across different apple batches. If the applesauce is too watery, you can remove the lid for a short time during cooking to allow some moisture to evaporate, or simply drain off some of the liquid after cooking.
Homemade Slow Cooker Applesauce
Equipment
- Slow Cooker
- Potato masher or immersion blender
Ingredients
- 3 pounds Honeycrisp apples peeled, cored, and chopped
- 1 pound Granny Smith apples peeled, cored, and chopped
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup apple cider
- 2 teaspoons vanilla extract
Instructions
- Add apples to slow cooker
- Toss with lemon juice, cinnamon, salt, and apple cider
- Cover and cook on low for 5-6 hours or high for 2½-3½ hours, until apples are very soft
- Mash apples with a potato masher for chunky applesauce or blend with an immersion blender until smooth
- Stir in vanilla extract
- Cool slightly before serving
Notes
- Let the applesauce cool completely, then store in a sealed container or individual jars in the fridge for up to 7 days.
- Freeze leftover applesauce in an airtight container for up to 3 months. Leave extra room in jars or containers for expansion, and thaw in the fridge before serving or reheating.
- To reheat, warm gently in a saucepan over low heat or microwave in short intervals, stirring in between.
- Use a combination of apple varieties for the most balanced flavor.
- Crisp, fresh apples will yield the best, most flavorful results.
- Avoid adding too much liquid at the beginning of cooking since the apples will release a surprising amount of moisture as they cook.
- Mash or blend to your preferred texture. For chunkier applesauce, use a potato masher and leave some pieces intact. For a smoother result, use an immersion blender.
