Slow Cooker Applesauce (No Added Sugar)

Despite our heat wave, I’ve decided to pretend it feels like Fall and break out my slow cooker.


This homemade applesauce is the result. If you’re like me and haven’t tried making your own applesauce at home, you should really give it a shot. It’s so easy, and so delicious!

What I love about this recipe is that it’s just about as easy as it gets– the only ingredients are apples and water, and all you have to do is throw them in a slow cooker. You don’t even have to peel the apples, since leaving on the peel boosts the overall nutrition content. Once cooked, the peels become ultra soft and are easily blended into the resulting applesauce. If you have one of those handy apple corer/slicer tools, the prep work takes less than 10 minutes!

This recipe makes roughly two 16-oz jars worth of applesauce, plus a little extra that you’ll probably want to enjoy right away, so feel free to alter the quantities to fit your needs. I used Fuji apples for this batch, but my mother insists that Jonathan apples are best for making applesauce. Either way, I don’t think you can go wrong!

Slow Cooker Applesauce (No Sugar Added)
Makes about 40 ounces


3 lbs. apples (Fuji, McIntosh, Jonathan, etc.)
1/2 cup water


Prepare the apples by slicing and coring them– no need to peel, unless you want to.


Place the sliced apples and water in the bowl of your slow cooker, then cover and set to cook on low for 6 hours, until the apples are very soft. (If you have a VitaClay, like I do, it only takes 2 hours on the “stew” setting.)


Use an immersion blender to puree the applesauce, or transfer the apples in batches to a blender and (carefully!) blend using a dishtowel to cover the vent at the top. If you’re using a Vitamix, or another high-speed blender, be careful not to over-blend this sauce– it can become too smooth very quickly.

Store the applesauce in the fridge for a week, or freeze for up to 6 months.

4.86 from 7 votes
Slow Cooker Applesauce (No Added Sugar)
An easy no-peel applesauce with no sugar added.
Servings: 40 oz.
  • 3 lbs . apples (Fuji, McIntosh, Jonathan, etc.)
  • 1/2 cup water
  1. Prepare the apples by slicing and coring them-- no need to peel, unless you want to.
  2. Place the sliced apples and water in the bowl of your slow cooker, then cover and set to cook on low for 6 hours, until the apples are very soft. (If you have a VitaClay, like I do, it only takes 2 hours on the "stew" setting.)
  3. Use an immersion blender to puree the applesauce, or transfer the apples in batches to a blender and (carefully!) blend using a dishtowel to cover the vent at the top. If you're using a Vitamix, or another high-speed blender, be careful not to over-blend this sauce-- it can become too smooth very quickly. Store the applesauce in the fridge for a week, or freeze for up to 6 months.

You can spice up this applesauce by adding 1 teaspoon of ground cinnamon. (More or less, to taste)

Reader Feedback: Have you ever made applesauce before? What’s your favorite slow cooker recipe? I’m going to try to use mine more this season!

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

53 thoughts on “Slow Cooker Applesauce (No Added Sugar)

  1. Laura

    I actually love making my own applesauce but fortunately live in an area where apple are plentiful and everybody goes out to pick their own. A very Fall-ish area! Best of all, you can’t beat the smell of applesauce in your kitchen.

    I love a good, old fashioned pot roast or stew in the crockpot. 12 hours on low stewing and smelling wonderful for hours. Nothing too exciting, but can be done at 6 a.m. before work and then come home and poof, dinner is done. Love that about crock pots. Mac N cheese actually works well in a crock pot too =)

  2. Rebekah

    This looks amazing and is so simple! It got me to thinking if maybe you could make other fruit sauces or possibly jams this way? I’m finding myself a bit busy these days and the fruit goes bad in the fridge before I get around to doing anything with it 🙁

    1. Shannon

      I cook down frozen berries and make sauce. It’s very tart, but you can sweeten it with honey or maple syrup to taste. I’m sure you could use peaches and pears to do the same. Nom.

  3. Evelyn

    I just found your blog through a link on Pinterest yesterday. I went out and bought ingredients for five of your recipes today and tomorrow (after getting apples for this recipe)I plan to cook and freeze all day. I have never seen so many ‘do-able’ vegan recipes. I like what you said in one of you entries about if it doesn’t taste good then nobody, including yourself, will eat it; that gave me confidence to try. I’m still new to the vegan way of life and I can’t tell you how many recipes I’ve tried that were bland and awful! I have spread the word about you to a few friends. Thanks for blogging!

  4. Joanna

    Ive made applesauce so many times. Crockpot is my favorite method. I always add lemon juice and cinnamon and do a variety of apples. I do take the skins off before cooking to reduce fiber content.

    1. Megan Post author

      I store one jar in the fridge and the other in the freezer. In the fridge it should last up to a week, and the freezer should keep it for at least 6 months.

    1. I Ain't

      Crock pot is just a brand name of slow cooker, so it should work fine. In fact, their product website calls it “the original slow cooker.”

  5. alan Schwantes

    Many years ago we made our own apple sauce for canning purpose andd found that canning fruit and vegetables is lot better than store brought can fruit and vegetables my family enjoyed for years canning and eating than purchasing from the grocery stores.

  6. Pingback: 6 Healthy, Crockpot Recipes to Try This Fall | Healthy Concepts with a Nutrition Bias

  7. Krista

    Made this yesterday. It was delicious! Hard to believe anyone ever adds sugar to applesauce. It is naturally so sweet already. Thanks for the simple recipe!

    1. Megan Post author

      I’ve never canned anything before, so I’m not much help in that regard. I freeze everything I want to save, instead!

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  10. Naomi

    Thanks for this recipe! It had my house smelling like cinnamon and I love it. This was my first time and it won’t be my last. Plan to eat 1/2 C with my porkchop.

  11. Basmah

    I made it with red delicious apple, and it made maybe 16 oz. I think the label on the package lied, so next time I am just going to weigh the apples myself, or double the recipes. The applesauce is so delicious though, and so easy to make!! I can’t have any sugar or spices yet in my foods, so I think I am going to add a little bit of honey next time. Thank you!!!

  12. Heather

    I love the simplicity of this recipe! I plan to try tonight or tomorrow. I do have a question. Can I cook it for less time on high in the slow cooker with the same results? If so, I will make tonight. Just don’t want to be up super late pureeing apple sauce.

    1. Megan Gilmore Post author

      My slow cooker is practically a pressure cooker (the Vitaclay) and my apples are done in 2 hours! So yes, it can definitely be done quicker.

      1. Heather

        Thanks! I’ve got my apples in the slow cooker. Can’t wait to taste that yummy applesauce! I found organic Fujis at Costco and they are sooooo sweet, it’s going to be good!

      2. AbiKale

        We make this all the time! It’s so good with the Saigon cinnamon from Costco. Do you have other Vitaclay reipes?

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  14. Tom

    I use 5 lbs of Jongold apples, peeled, with cinnamon, no added liquid. Slow cooker for 5 hours produces a very sweet tasting applesauce. People swear I add sugar but I don’t.

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  16. Patrice Brink

    How difficult would it be to pull off the peels after cooking and before blending (rather than peel before)? My daughter cannot have apple peels because of digestion issues but I’d love the vitamins in the peels to be cooked with the apples if possible before I remove them. Do you think that would work?


    1. Megan Gilmore Post author

      The peels come off very easily after they’re cooked, if you’re willing to sift through each and every slice!


    Hello there,

    I was wondering if you could help me out.
    What would be your recommendation when it comes to reheating a certain food given to your child.
    Let’s say I am preparing steamed butternut for today and I want to give her some again tomorrow; what should I do? I do not want to use microwave for obvious reasons though.
    Any advice would be very much appreciated.


    1. Megan Gilmore Post author

      We don’t even own a microwave, so I just reheat everything in a small skillet or saucepan over the stove. It only takes a few minutes, since the portions are usually pretty small.

      1. DELPHINE

        THANK YOU MEGAN, As usual you are very helpful.
        You look great on TV by the way; hope you come to Dubai someday and share your experience with us too.
        Take care

    1. Megan Gilmore Post author

      I’m so glad you enjoyed it! You’re always welcome to share one of my photos with a link back to my full recipe, but I ask that my recipes aren’t copied and pasted on other sites. 🙂

  18. Sherwood

    Made this over the weekend with, if I remember correctly, 3 galas, 2 golden delicious, and 2 honey crisps. I don’t know if it’s normal or if I blended the apples too long or what, but it came out way too smooth. Almost apple buttery. I probably blended them too long, but it seemed necessary to break up the skins. Of course, I avoid using the blender at virtually all costs, so it’s pretty likely I did that part wrong. lol Tasted pretty good, though I missed out on the apple sauce texture. Might have to give it another try in the future.

  19. Adnan Khan


    Thanks for a great recipe. I left the apples in my slow cooker on a low setting overnight and they were ready in the morning. They didn’t lose much water, maybe because of low setting? so I got the water out in a cup first before mashing the apples. Looking forward to make banana bread tonight and leftover apple juice 😀

  20. LisaS

    I made this recipe yesterday and it turned out sooo good. It was the best applesauce I have ever had and It was so simple!

  21. Kathleen

    Thank you so much for posting this recipe. I made this today using 6 Granny Smith and 5 Macintosh. It was so easy and simple and the end result was sweet, delicious applesauce. I will never buy canned sauce again, thankyou! I was looking for recipes I could make for babies since my husband and I want to start a family and I would love to make their food and this will definitely be in the mix if and when I become a mother! Thanks again!!

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  23. jojo

    Hi we have none of those apples listed in the UK. We have granny smith, bramely, pink lady, braeburn, jazz and gala. Has anyone got a suggestion from these I have listed?

    1. Barbara

      i think every type of apple will work out fine. i added organic cinnamon to my organic apples and mineral water. first time i tried this recipe, it was excellent. liked that if could keep the apple peels on. i used the device that slices and cores at the same time, bought it at the dollar store. now cooking a pork picnic roast in the juice in the slow cooker.

  24. Barbara

    I made this recipe and wanted to make it again tonight. Found other recipes but thankfully found this one again. I did add a bit of organic cinnamon the first time and enjoyed the slight flavor. The organic apples had all the sweetness needed. I used Aqueous Mineral Water (from an artisan well). Very much like this simple recipe and very much enjoy the taste and nutrients. A great gift for my friends and neighbors as well. Thanks again. Sincerely, Barb


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