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Crockpot applesauce is one of the recipes we make on repeat in my home. Not only will it make your home smell amazing (especially in the Fall), it also tastes a lot better than anything you can buy at the store.
I started experimenting with this recipe years ago, whenever I had bruised apples on my counter. My kids won’t eat bruised apples fresh, but it’s easy to cut off the bad spots and toss them in the crockpot.
When you use a sweet apple, like Honeycrisp or Fuji, it tastes like dessert… only it’s made without added sugar. If you love baked apples, you’ll love this. Plus, it’s hands-off!
⭐⭐⭐⭐⭐ Featured Review
“This is my second time making this recipe (it’s cooking right now) and I absolutely love it! The apple sauce becomes the perfect consistency for blending in my crock pot in the like 3-4ish hours and isn’t too watery after I blend it either. This is surprisingly one of the few recipes I’ve found for unsweetened applesauce and definitely the best!” – Abby
Crockpot Applesauce Ingredients
- Fresh Apples. In my opinion, the best apples for applesauce are Honeycrisp, Gala, or Fuji apples, because they are naturally sweet. When cooked, they almost taste like fruit compote that you could spoon over ice cream. But, feel free to experiment with any variety you have.
- Ground Cinnamon. I like to add cinnamon for both flavor and fragrance. Your kitchen will smell amazing as this cooks! (But, it’s optional if you prefer plain applesauce.)
- Water. You’ll need to add a little water to help prevent the apples from sticking to the bottom of your slow cooker.
How to Make Sugar-Free Crockpot Applesauce
Step 1:
To make classic applesauce, that looks like the kind you’d buy, use a vegetable peeler to remove the apple peels. This is the most time-consuming part of the recipe, but it will result in the classic texture that you expect from applesauce.
If you’re wondering what to do with the leftover apple peels, save them to add to a batch of homemade apple cider.
Time-Saving Tip: You can skip peeling the apples if you don’t mind using a blender later. This method will result in a totally smooth, pureed applesauce with the nutrients from the apple skins. (A high-speed blender will totally pulverize the cooked apple peels.)
Step 2:
Once the apples are peeled, slice them into quarters directly through the core. Then slice off the sharp edge of each apple quarter, removing the seeds, core, and stem.
Cut the apples into 1-inch chunks to help them cook faster.
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Step 3:
Transfer the peeled and sliced apples to the bowl of a 6-quart slow cooker and add in the water. Sprinkle the cinnamon over the top of the apples, then cover the pot with the lid.
Cook on high heat for 4 hours or low heat for 6 to 8 hours. Give the apples a stir halfway through the cooking time, if possible, to help them cook evenly.
Step 4:
When the cooking time is complete, remove the lid. The apples should be very tender and soft when tested with a fork, and they should have reduced in size. Use a fork or potato masher to mash the cooked apples directly in the slow cooker for a slightly chunky, rustic applesauce.
For a smoother result, use an immersion blender to puree the apples until they reach your desired consistency. Or you can transfer the apples to a standard blender to carefully blend. (Be sure to cover the vent in your blender’s lid with a thin dish towel, so steam can safely escape while blending hot liquids.)
Serving & Storage Tips
Let the applesauce cool down, then pour it into an airtight container, like a mason jar.
Crockpot applesauce can be stored in the refrigerator for up to 1 week. You can also store it in a freezer-safe container for up to 3 months, if you’d like to freeze a larger batch.
Note: Letting the applesauce cool down first will prevent condensation on the lid. I’ve had a lid pop off my applesauce from sealing it too quickly while it’s still hot and then storing it in the fridge, so be patient and let it cool first.
Slow Cooker Applesauce (No Sugar Added!)
Ingredients
- 3 pounds apples
- ¾ cup water
- ½ teaspoon ground cinnamon
Instructions
- Prepare the apples by peeling them and removing their cores, stems, and seeds. (Use an apple corer & divider to save time after peeling.) Cut them into 1-inch pieces to promote even cooking. Note: You can skip peeling the apples if you plan to puree them in the blender later.
- Place the cut apples, water, and ground cinnamon in the bowl of your slow cooker. Cover with the lid and set the machine to cook on high for 4 hours or low for 6 hours. Stir halfway through the cooking time, if possible.
- When the apples are done cooking, they should be very soft and tender, and easily pierced with a fork. Use a potato masher to mash the apples until they are relatively smooth, with a lightly chunky texture. For a smoother consistency, use an immersion blender directly in the slow cooker to blend until smooth. (Or transfer the apples and liquid to a blender for a smooth puree; do this if you include the apple skins.)
- Let the applesauce cool, then transfer to an airtight container and store it in the fridge for up to 1 week. You can also freeze applesauce for up to 3 months, if you'd like to make a larger batch.
Notes
- Nutrition information is for roughly a 1/4 cup of applesauce, assuming you get 2 1/2 cups total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
- My favorite apples to use for applesauce are Honeycrisp because they taste so delicious! The resulting applesauce reminds me of fruit compote that you could literally spoon warm over a scoop of ice cream for dessert. But any other variety of apple you love will work for this recipe, too.
Nutrition
More Recipes to Try
If you try this slow cooker applesauce recipe, please leave a comment and star rating below letting me know how you like it.
So simple and yet so DELICIOUS!! I subbed pumpkin pie spice (closer to 2 tb.) for the cinnamon, but otherwise no changes. My kitchen smells soooooooo good!!