I snagged several $.99 bags of apples from the reduced-price rack this week, so I decided to make some applesauce. Here’s my easy-peasy crockpot recipe.
How to Make Applesauce in the Crockpot
Optional: cinnamon, sugar or nutmeg
You can use any type of apple to make applesauce. However, Crispin, McIntosh, Fuji, Golden Delicious, Gravenstein, Liberty, Jonamac, Ida Red and Rome are regarded as some of the best. Being cost conscious, I don’t worry too much about the variety. I just use whatever I find marked down.
But I do try to use a mix of red and green apples. That’s the secret to really flavorful applesauce. It gives you that perfect balance between sweet and tart. Soft apple varieties cook down fastest, but crisp, dry apples, like Granny Smith are well worth the extra cook time for the flavor that they contribute to the finished applesauce – especially since it’s all hands-off cook time.
Here’s What You Do:
Peel, core and chop enough apples to fill your crockpot. Small apple pieces cook down faster, so try to keep your pieces on the small side.
Pro Tip: After you’ve peeled your apples, cut them in half horizontally. Then, push them through an apple corer. This will give you small, chopped pieces, without any knife work.
Once your crockpot is full, put the lid on, and cook your apples on low until they’re soft. It should take 4-6 hours.
When the apples are done, mash them with a potato masher or fork for chunky applesauce, or blend them for smooth sauce. I like to use my immersion blender, because it allows me to blend my applesauce right in the crockpot.
If your sauce is more liquidy than you’d like it to be, after you’ve blended it (and it probably will be), just cook it with the lid off, until you’ve reach your desired consistency.
Then, give your applesauce a taste test, and add cinnamon, sugar or nutmeg, as needed. I just leave mine plain.
Enjoy your applesauce while it’s still warm, or divide it up and freeze it for later. Crockpot applesauce isn’t hot enough to meet Ball’s canning recommendations.Print
- Optional: cinnamon, sugar or nutmeg
Peel, core and chop apples until your crockpot is full. Fewer apples is fine.
Cover and cook on low, until the apples are soft. This usually takes 4-6 hours.
Use a potato masher or immersion blender to turn your apples into sauce.
If your sauce is too liquidy (likely), continue cooking it with the lid off, until it reaches a consistency you like.
Add sugar and spices, or enjoy your applesauce as is.
Crockpot applesauce isn’t cooked to a hot enough temperature to meet Ball’s canning recommendations. Store it in the refrigerator, or freeze it.
More Fall Crockpot Recipes: