This easy slow cooker apple sauce is perfect for seasonal apples from the orchard, and cooks overnight in the flow cooker.
This recipe combines two of my favorite things during New England fall: local apples + the slow cooker.
I often forget how easy it is to just throw everything in a slow cooker and 6-8 hours later your meal is ready! This recipe is perfect for overnight. When you wake up, breakfast is ready AND the house smells amazing.
If you have an overabundance of apples, this is the perfect way to transform them into a easy and homemade dish. The cider in this recipe makes the applesauce tangy and flavorful and there is about half the amount of sugar in this recipe than in others’ which I prefer.
I left this cooking overnight on the kitchen counter, and the sweet cinnamon-y smell was so nice in the morning. I diced the apples before cooking, so after they had cooked they were creamy and chunky. You can definitely keep the applesauce chunky if you like it, but since I left the peels on I pureed mine.
This is my new favorite way to use up extra apples (when I get a little overexcited and buy ALL THE APPLES once its pickin’ season around here). It was a huge hit with the husband too, and we have been loving having this treat for breakfast.
Could also be served warm and topped over vanilla ice cream…. just saying 😉
Rustic Slow Cooker Applesauce
- 10 Apples peeled or unpeeled (I left the peels on mine)
- 3/4 cup apple cider
- 1/2 cup sugar or sweetener or choice
- 1 tablespoon cinnamon
- 2 tablespoons lemon juice
- Pinch salt
- 1. Dice the apples into 1 inch cubes and place in the crockpot.
- 2. Add the apple cider, sugar, cinnamon, lemon juice and salt to the crock pot and stir to combine.
- 3. Cook on low for 6-7 hours until the apples become soft and break apart when you stir them.
- 4. If leaving the peels on, blend the apple sauce with the immersion blender. If the apples are already peeled, then skip this step.
- 5. Taste (carefully, it will be hot) and adjust seasonings
- Serve warm, and store leftovers in airtight containers for 1 week in the fridge.