Since I started making applesauce in the crockpot, I’ve never looked back. It’s so easy to put together, and it cooks while I sleep! Waking up to fresh applesauce for breakfast is totally great. If you’ve never made your own applesauce before, you’re in for a treat because there’s so much more flavor in the homemade version.
If your apples are big enough to run through a peeler – corer – slicer, there’s almost no work involved at all.
I’ve used all kinds of different apples for this, but the softer apples always work the best because they break down faster. If you do use a baking apple such as Macintosh or Granny Smith, you’ll need to increase the cooking time (sometimes as much as 4-5 more hours). Often baking apples don’t loose their shape entirely during the cooking time. I sometimes leave it chunky, but you can also purée it for a more traditional applesauce.
My favorite kind of apple to use, is the Transparent, which is the perfect apple for applesauce. It breaks down nicely and has amazing apple flavor. Any of the Delicious (red and yellow) apples or a Gala apple also works really well.
When I use Transparent apples, I quarter and core them before putting them in the crockpot. If you’re using a firmer apple, you want to peel them and slice into 1/4 – 1/2 inch slices.
You can cook your applesauce on high for 4-5 hours throughout the evening, or you can cook it on low heat for 8-10 hours overnight.
My favorite variation of this recipe is to use half of a vanilla bean instead of the cinnamon.
I know it might be difficult to get too excited over applesauce, but…try it and you’ll see the difference!
- 3½ pounds apples, Transparent, Gala, or Delicious
- ½ cinnamon stick or ½ Teaspoon ground cinnamon
- 1 cup water
- Peel (if desired), core, and quarter your apples. For firmer apples, slice the quarters to ¼-1/2 inch thick slices.
- Place apple with the rest of the ingredients in a 4-quart crockpot.
- Turn the crockpot to low and cook for 8-9 hours, (overnight), or cook over high for 4-5 hours.
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