Grab your slow cooker for this easy homemade applesauce made with just 3 simple ingredients: apples, ground cinnamon and fresh lemon juice. It’s naturally sweet (no added sugar needed!), perfectly spiced and can be left chunky or blended smooth.
I first shared this slow cooker applesauce recipe back in 2014, and more than a decade (and 4 kids!) later, it’s still one of my favorite ways to put a bag of apples to good use.
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Slow Cooker Applesauce has you covered, from snack time to school lunch, as a side dish or as dessert (Hint: Add a splash of vanilla extract!). But I have to warn you: Once you go the homemade applesauce route, the store-bought alternative won’t stand a chance.
Who knew three simple ingredients and a quick 4 hours in the slow cooker could yield such a healthy indulgence? The first time I made this recipe I found myself hovering over the slow cooker, spoon in hand, fetching bite after bite of warm applesauce before it even made it to the bowl. Best of all, you can rely entirely on the natural sweetness of the apples, which means there’s no excess sugar required. Healthy snacking has never been sweeter.
Which Apples Are Best for Applesauce?
The best apples for making applesauce really come down to how sweet or tart you like it. I love using a mix of apple varieties for the best blend of flavors, and after making this recipe for more than a decade, my favorite combination is Honeycrisp, Gala and Fuji apples. Honeycrisp brings that signature sweet-tart flavor, while Gala and Fuji are naturally sweeter, so I rarely need to add any sugar.
But don’t overthink it. Use the apples you love (or already have!), whether that’s a mix or just one variety. Here are a few of my favorites:
- Sweeter varieties: Gala, Fuji and Golden Delicious.
- Sweet-tart varieties: Honeycrisp, Pink Lady, Cosmic Crisp, Jonagold and McIntosh.
- Tart varieties: Granny Smith and Braeburn. I like pairing them with a sweeter variety to balance the tartness.
And remember, you can always adjust the sweetness to taste.
Do I have to peel the apples?
For this recipe, I recommend peeling the apples. It gives the finished applesauce a smoother texture and means you can mash the tender apples right in the slow cooker without any pieces of peel getting in the way.
- Apples: You’ll need 12 medium apples. Use your favorite variety or a mix.
- Ground cinnamon: Adds just enough warm spice. I love cinnamon applesauce, but feel free to leave it out if you prefer yours plain.
- Fresh lemon juice: A little acidity balances the natural sweetness of the apples and brightens their flavor.
What about sugar? It’s completely optional here and comes down to personal preference. If you’re using a very tart apple like Granny Smith, I recommend adding some. Start with 2 tablespoons, then taste the applesauce once it’s cooked and adjust from there. White granulated sugar or brown sugar both work, but I prefer brown sugar for the flavor. Maple syrup is another great option, especially if you want to sweeten the applesauce after it’s cooked.
The beauty of making homemade applesauce in a slow cooker is that it’s ridiculously easy. Honestly, the hardest part is peeling and coring the apples. Once that’s done, your slow cooker does pretty much all the work.
I use a sharp vegetable peeler to peel the apples, then a paring knife to cut away the core and slice each apple into pieces before adding them to the slow cooker.
Add the cinnamon, lemon juice and sugar (if using), then toss everything together. There’s no need to add water; the apples will release plenty of liquid as they cook. Cover and cook on HIGH for 4 to 5 hours.
Don’t rely on the clock alone. Some apple varieties take longer to soften than others. Your apples are ready when they’re very tender and crush easily with a fork.
For chunky applesauce, mash the apples right in the slow cooker with a fork or potato masher until they reach your desired consistency. For a silky-smooth texture, let the applesauce cool slightly, then purée it in batches in a blender or food processor.
Let a spoonful cool before tasting, then adjust the cinnamon or sweetness to your liking. Enjoy it warm or store it in an airtight container in the fridge for up to a week.
FAQs
If your applesauce seems too watery, keep in mind that it will thicken slightly as it cools. If it’s still thinner than you’d like, transfer it to a saucepan and simmer it uncovered over low heat, stirring occasionally, until it reaches your desired consistency.
Yes! Let the applesauce cool completely, then transfer it to a freezer-safe container, leaving a little room for expansion. Freeze for up to 3 months, then thaw overnight in the refrigerator. Give it a good stir before serving.
Absolutely! Once cooled, you can use it in any recipe that calls for applesauce. It’s especially delicious in my Apple Pancakes!
I’m perfectly happy eating this slow cooker applesauce warm by the spoonful, but it makes a delicious side to some of my favorite savory dishes, too. Serve it alongside my pork loin roast or spoon it on top of leftover mashed potato pancakes.
It’s also perfect for making this retro raspberry applesauce Jell-O salad, which has been a staple on my family’s holiday table since the 1950s. And of course, you can never go wrong packing it into school lunches or serving it as an afternoon snack.
Ingredients
- 12 medium apples (See Kelly’s Note)
- 1 1/2 teaspoons cinnamon
- 2 Tablespoons lemon juice
- 2 Tablespoons sugar (optional)
Instructions
- Peel, core and cut the apples into 8 pieces each.
- Add the apples, cinnamon, lemon juice and sugar to a slow cooker, stirring until the apples are thoroughly coated.
- Cook the apples on HIGH for 4 to 5 hours. Once the apples are very tender, mash them with a fork until your reach your desired consistency. (For extra-smooth applesauce, purée the cooked apples in batches in a blender.) Taste and season with additional cinnamon as desired.
- Serve immediately or store in an airtight container in the fridge.
Kelly’s Notes
- Apples: My favorite combination is Honeycrisp, Gala and Fuji, but use your favorite variety or a mix. Sweeter apples may need little to no added sugar, while tart varieties like Granny Smith may need more.
- Sugar: The sugar is completely optional and can be adjusted to taste. White or brown sugar both work, but I prefer brown sugar for the flavor. You can also use maple syrup, especially if you want to sweeten the applesauce after cooking.
- Cook time: Don’t rely on the clock alone. Some apple varieties take longer to soften than others. The apples are ready when they’re very tender and crush easily with a fork.
- Texture: For chunky applesauce, mash the cooked apples with a fork or potato masher. For smooth applesauce, let it cool slightly, then purée it in a blender or food processor.
- Storage: Store cooled applesauce in an airtight container in the refrigerator for up to 1 week. To freeze, transfer it to a freezer-safe container, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.
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Recipe by Kelly Senyei of Just a Taste. Please do not republish this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Love this recipe!! Was going to can some but there won’t be enough
I’m so glad you enjoyed the recipe, Barbara!
Instead of using cinnamon, I use red hots for a pink color and a spicy taste.
Ooooh! Interesting!
Hi Kelly,
I just got back from apple picking—bought 20 lbs of apples, lol. Going to try your slow cooker method, as I’ve always done this via stove top. I’m also going to run out to the store and get some cranberries because throwing in cranberries to some of the batches makes it taste really good! (I add a bit more sweetener– I use combo of some Splenda and Truvia to make up for the sour cranberries).
Will try your recipe today!!
Dave
Love the idea of adding cranberries, Dave! Enjoy!
This recipe could not be any easier to whip up, and the end result is super tasty! And my kids love it, too (which is the best part!).
Love hearing this, Kelsey! SO glad you enjoyed the recipe!
Great idea about canning it! I’ll definitely try that!
Thank you, this is my first attempt at apple sauce from my own little tree. I’ll let you know if it goes well.
I just made this today with Gala apples and after mashing them it was very watery..have you had this happen before?
Hi Lindsay – I’ve never experienced it being watery, but I suppose you could just strain it?
My husband has been making this for a couple of years. He just puts apples and cinnamon in the crockpot. When it’s done, he uses a hand mixer (with a towel over it all so no splatters) to smooth it out. He also cans the applesauce by using clean mason jars warmed in the oven at 225 degrees for 15 minutes. No water bath necessary. Our grandkids only like PawPaw’s applesauce. :)
I made slow cooker applesauce last summer. I froze it in both freezer bags and small 1/2 pint plastic freezer containers. I find the flavor and texture is just fine. One batch I even added some fresh cut up cranberries to the crockpot with the apples. Yum.
Yes! i always want something to make in my crockpot that is not meat! Love it! Homemade applesauce is a million times better than store bought.
Anyone ever freeze homemade applesauce?
Hi Mar – I’ve never tried freezing this so I’m not sure how it’d impact the texture.
This looks so good! Do you know how long it will stay fresh in the fridge?
Thanks, Ginny! I’m not certain how long it’ll last, but I’ve kept mine up to five days in an air-tight container in the fridge and it’s great!
I can’t wait to try this, so much better than store bought!
Oh love this idea. I’ve made apple sauce on the stove top. But this is MUCH easier. Thanks for sharing!
I agree, once you go homemade, you never go back!