I love my slow cooker, this year more than most. I’ve been creating all kinds of comfort food lately – but this latest recipe was not my idea at all. To give due credit, I used this exact recipe – didn’t change a thing.
Until this girl changed my life, I always thought of homemade applesauce as a drag – who wants to peel all those apples? No thank you.
Check this out – no peeling. Wash, core, cut into chunks, pile into slow cooker, get on with your life. And not a drop of added sweetener.
Slow Cooker Applesauce
- About 6-7 lbs of apples (depends on the size of your slow cooker – and your apples). I used Gala apples – tart, sweet. If you like a sweeter apple go with Honey Crisp or Pink Ladies.
- 2 cinnamon sticks
- Juice of one lemon
- 1 tsp. cinnamon, 1/2 tsp each ginger and allspice (optional)
Wash, core and chop apples into chunks. No need to peel. Hint: if you get your apples in 5 lb. bags, you won’t have to peel off any pesky stickers. See note below for quick apple-coring.*
Load all the apples into the slow cooker. Add lemon juice and cinnamon sticks. Set for 4-6 hours, however long it takes for the apples to get soft. Enjoy the aroma.
Remove the cinnamon sticks and add spices. Now you have two options – you can grab a potato masher and mash the apples by hand. On the one hand, you get a nice, chunky applesauce that goes great with hot cereal, yogurt, or just plain. On the other hand, the peels are a little weird to chew.
Your other option is to blend the apples for a more traditional texture. Make sure they’re cool enough to handle, then ladle into a blender or food processor and blend to desired consistency. Let cool and store in an airtight container in the fridge (Mason jars work great).
Serve with yogurt and homemade granola, add a little to your hot cereals, or eat it alone or with chopped walnuts for a sweet snack.
My new favorite breakfast is homemade applesauce mixed with a spoonful of almond butter. I’ve had that for the past three days now, and I don’t plan on stopping until I run out of applesauce.
*Quick way to dispatch an apple: hold the apple upright, place your knife on one side of the stem, and cut straight down. Repeat all the way around. You’ll be left with a square-ish shaped apple-core. I do the same thing with bell peppers – keeps all the seeds contained in the core.