Homemade Slow Cooker Applesauce

overhead view of white serving bowl with applesauce and a cinnamon stick inserted, surrounded by 2 gold spoons, an apple, another bowl of applesauce, and some cinnamon sticks

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.

Course Breakfast, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings

Calories 129kcal

Author Jennifer Draper

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

Get Recipe Ingredients

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.

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