Spiced Slow Cooker Applesauce
This recipe for Spiced Slow Cooker Applesauce couldn’t be easier. Pop everything in the slow cooker, and six hours later, you have applesauce!
Having lived most of my life in the southern part of the state, I never realized until we moved to north Georgia just how important the apple crop is to this area. During the fall, there are more fresh apples around here than you could imagine. Loads of different varieties, too.
Most years, we enjoy taking a few short road trips to some of the many places in the north Georgia mountains where fresh apples are plentiful. And I always bring some home to make this delicious Spiced Slow Cooker Applesauce.
If you’ve never made homemade applesauce, you’re in for a real treat. The homemade version beats the pants off the bottled stuff from the grocery store. It’s so easy to make and using your crockpot almost guarantees that you absolutely will not scorch it.
There are at least a million recipes for applesauce, and every cook has their own method. Some don’t add any sugar or spices at all – just apples. That’s really good, too. Especially for babies. But I like mine just a little spicy. I think the warm spices like cinnamon and cardamom really balance the flavors in this recipe.
Recipe Snapshot
Cuisine: American
Cooking Method: Slow Cooker
Total Time: 6 Hours, 15 Minutes
Servings: 6
Primary Ingredient(s): Apples, brown sugar, lemon, spices
Skill Level: Easy
What You’ll Like About This Recipe
- This recipe is super easy: just set it and forget it!
- Applesauce is a delicious treat for breakfast, dessert, or as a side. It’s also a great after-school snack.
WHAT PEOPLE ARE SAYING …
“I remember making applesauce with my dad, when I was maybe like eight or nine. With my busy schedule, love the idea of cooking it in a crock pot. Looks delicious…”
— Terra
Ingredient Notes
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- Apples – Although you can use any apples you have on hand, for the very best flavor, choose a combination of sweet and tart apples. See the notes below on choosing apples.
- Brown Sugar – A small amount of light brown sugar gives a hint of caramel flavor in the applesauce. I have used Splenda brown sugar substitute in this recipe with good results.
- Cinnamon — Probably the most popular of the “warm” spices and one often used in recipes with apples.
- Cardamom – Cardamom is totally optional, but I really like the lovely background flavor it adds.
More About Choosing the Apples
When selecting apples for applesauce, keep in mind that it’s always best to have a mix of different varieties for the best flavor. Two or three different types are sufficient.
I like to use at least one really sweet variety like Fuji, Gala, Honeycrisp, or Golden Delicious, along with a sweet-tart variety such as Braeburn, Rome, or Pink Lady. If you want your applesauce to have more of a distinctly tart flavor, you could also include a few that fall squarely in the tart category, like Macoun or Granny Smith. The only apple I wouldn’t recommend is the Red Delicious, only because they’re just not great for cooking.
Honestly, though, your applesauce is going to taste great no matter what combination of apples you select. It’s really hard to mess this up.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Spiced Slow Cooker Applesauce
- Wash, peel, and core the apples.
👉 PRO TIP: If you want your applesauce to have a pretty pink color, include a red-skinned variety and leave the peels on. Strain the peels out after cooking.
- Place all the ingredients into a crockpot.
- Set the slow cooker on low heat and cook for six hours. Be sure to stir the ingredients once or twice during the cooking time.
- After six hours, the apples will be soft but still retain a little texture. All you need to do is remove the lemon peel (or not; I leave it in) and stir with a wooden spoon or a whisk to break everything up. If you prefer a very smooth texture, you can use an immersion blender directly in the cooker.
👉 PRO TIP: In general, one medium apple yields about 1/2 cup applesauce. For reference, I use a 3-quarter slow cooker for this size batch of applesauce. For plain, unspiced applesauce, simply omit everything but the apples.
How to Use Homemade Applesauce
- For breakfast, swirl it into oatmeal or yogurt, or spread it on warm toast or biscuits..
- Serve warm alongside pork chops, roasted chicken, or turkey.
- Enjoy it either chilled or warm for a light dessert.
- Decant the applesauce into small jars tied with a ribbon to give as hostess gifts at holiday parties or at summer potlucks.
Serving Suggestions
- Use it as part of a Southern brunch buffet alongside buttery biscuits and country ham.
- Use it as a topping for pancakes and waffles.
- Serve with graham crackers for a treat after school.
How to Store Spiced Applesauce
When the applesauce has completely cooled, transfer it to an airtight container or glass jars. It will stay fresh in the fridge for 7 to 10 days. For longer storage, portion the applesauce into freezer-safe containers or resealable bags, leaving a little space for expansion. It may be frozen for up to 3 months. Thaw it overnight in the refrigerator when ready to use.
Questions About Crockpot Applesauce
Some people prefer their applesauce without embellishment. If that’s your choice, simply omit everything but the apples and you’ll have plain, simple, delicious applesauce.
Any leftover applesauce can be stored in the refrigerator for a few days. It also freezes very well. I like to freeze applesauce in rigid plastic containers but you can also use plastic freezer bags. It keeps for three to six months frozen.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Spiced Slow Cooker Applesauce
Ingredients
- 8 apples
- 1 tablespoon butter
- 2 tablespoons brown sugar (or brown sugar substitute)
- 4 strips lemon peel
- juice of half a lemon
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom optional
Instructions
- Wash, peel, and core the apples. Cut them into quarters or eighths.
- Place prepared apples and remaining ingredients in a slow cooker.
- Cook on low heat for 6 hours. Stir once or twice during cooking time.
- Remove the lemon peel if desired (I leave it in). Stir well. An immersion blender may be used if a smoother texture is desired.
Notes
- One medium apple yields about 1/2 cup applesauce. For reference, I use a 3-quarter slow cooker for this size batch of applesauce.
- Choose a mix of two or three different apple varieties for best flavor.
- For plain, un-spiced applesauce, simply omit everything but the apples.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 19, 2012. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
This was easy and yummy. Thanks!
I remember making applesauce with my dad, when I was maybe like eight or nine:-) With my busy schedule, love the idea of cooking it in a crock pot:-) Looks delicious, hugs, Terra
I have been wanting to try this method. Thanks for the inspiration. It looks delicious Lana!
I absolutely love this idea!! And I love the idea of a mix of apples! There are so many apples on the trees right now all around our house!
This looks scrumptious. I am going to try this.
It’s good and sooo easy. You can also change the spices if you want to. I like the cardamom, but ginger is also good. Or a little bit of nutmeg.