Last September, Emma came home from an apple-picking field trip with his class carrying a bag containing approximately forty apples – far more than two people could eat before they went bad. I was contemplating apple pie, apple crisp, and various other labor-intensive projects when I remembered crockpot applesauce that my friend swore was the easiest way to use up massive apple quantities. Six hours later, our house smelled like fall and we had jars of smooth, cinnamon-spiced Crockpot Applesauce that tasted infinitely better than anything from the store.
Why You'll Love This Crockpot Applesauce
This easy Crockpot Applesauce recipe has rescued countless fall weekends when I had bushels of apples from orchards or farmers markets that seemed like a good idea at the time but quickly became overwhelming as they started softening and browning faster than we could eat them fresh. The dump and go recipe format means you literally just peel and chop apples, throw everything in the crockpot, turn it on, and walk away for hours while your house fills with the most incredible cinnamon and apple aroma that makes everyone ask what you're baking.
I love that this crockpot applesauce (no sugar) version relies entirely on the apples' natural sweetness without any added sugar, making it perfect for babies, toddlers, health-conscious adults, and anyone trying to reduce refined sugar intake without sacrificing flavor or satisfaction. The hands-off cooking means you can start it in the morning and have fresh applesauce by dinner, or start it before bed for overnight crockpot applesauce that's ready when you wake up. Kids who claim to hate cooked fruit eat this enthusiastically because properly made applesauce tastes like apple pie filling without the crust – sweet, spiced, and comforting in ways that appeal to everyone regardless of age or typical food preferences.
Jump to:
- Why You'll Love This Crockpot Applesauce
- Ingredients You'll Need For Crockpot Applesauce
- How To Make Crockpot Applesauce Step By Step
- Smart Swaps for Your Crockpot Applesauce
- Crockpot Applesauce Variations
- Equipment For Crockpot Applesauce
- Storing Your Crockpot Applesauce
- Top Tip
- Why This Crockpot Applesauce Works
- FAQ
- Fall Comfort Made Easy!
- Related
- Pairing
- Crockpot Applesauce
Ingredients You'll Need For Crockpot Applesauce
For Basic Applesauce:
- 5-6 pounds apples (about 12-15 apples), peeled, cored, and chopped
- ¼ cup water or apple juice
- 1 teaspoon ground cinnamon
- Optional: ¼ teaspoon nutmeg
- Optional: 1 teaspoon vanilla extract
For Sweetened Version:
- All basic ingredients above, plus:
- 2-4 tablespoons brown sugar or honey
- OR 2-3 tablespoons maple syrup
For Spiced Applesauce:
- Basic ingredients
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cinnamon stick
Best Apples for Applesauce:
- Mix of varieties
- Honeycrisp
- Fuji
- Granny Smith
- Gala
See recipe card for quantities.
How To Make Crockpot Applesauce Step By Step
Prepare the Apples:
Wash the apples thoroughly under running water, scrubbing off any dirt or wax. Peel them unless you prefer the rustic, slightly grainy, pink-tinted texture that comes from leaving the skins on. Core the apples and remove the seeds, then chop them into rough 1–2 inch chunks no need for perfect pieces since they’ll cook down. As you prepare them, drop the chunks straight into the crockpot to reduce browning, though it won’t matter once everything cooks into sauce.
Add Liquid and Spices:
Once all the apples are in the crockpot, add just ¼ cup of water or apple juice only enough to prevent burning, since the apples release plenty of moisture on their own. Sprinkle in ground cinnamon and any other warm spices like nutmeg, cloves, or ginger. If you plan to add brown sugar or another sweetener, you can stir it in now, though it’s best to wait and sweeten only after cooking, as many apple varieties are naturally sweet enough on their own.
Cook Low and Slow:
Put the lid on the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours, depending on your schedule. Low and slow gives the best flavor as the apples break down gradually and their natural sugars caramelize. Avoid lifting the lid, since each peek releases heat and adds extra cooking time. The apples are ready when they’re fully softened and mash easily against the side of the crockpot.
Mash to Desired Consistency:
When the apples are fully soft, remove the lid and check the texture. For chunky applesauce, mash directly in the crockpot with a potato masher until your desired consistency with small pieces remains. For smooth applesauce, continue mashing thoroughly, use an immersion blender, or transfer to a blender or food processor until silky. Taste and adjust sweetness if needed with honey, brown sugar, or maple syrup, remembering that applesauce tastes sweeter once chilled.
Cool and Store:
Turn off the crockpot and let the applesauce cool in the pot for about 30 minutes, which helps it thicken and makes it easier to handle. Transfer the sauce to clean jars or airtight containers, leaving about ½ inch of headspace if freezing. Enjoy it warm for cozy comfort, at room temperature, or chilled for a refreshing snack, perfect for lunches or a healthy treat for both kids and adults.
Smart Swaps for Your Crockpot Applesauce
Different Liquids:
- Apple cider → Water (richer apple flavor)
- Orange juice → Water (citrus notes)
- White grape juice → Water (extra sweetness)
- No liquid → Small amount (if very juicy apples)
Sweetener Options:
- Honey → Brown sugar (honey applesauce)
- Maple syrup → Sugar (maple applesauce)
- White sugar → Brown sugar (lighter color)
- No sweetener → Natural (healthy crockpot applesauce)
Spice Variations:
- Vanilla bean → Vanilla extract (vanilla applesauce)
- Pumpkin pie spice → Cinnamon only
- Cardamom → Traditional spices (unique)
- Fresh ginger → Ground ginger (brighter)
Crockpot Applesauce Variations
Apple Pie Applesauce:
- Extra cinnamon and nutmeg
- Pinch of allspice
- Brown sugar for sweetness
- Tastes like pie filling
Strawberry Apple:
- Add 2 cups sliced strawberries
- Beautiful pink color
- Summer variation
- Kids love it
Pear Apple:
- Replace ⅓ apples with pears
- Milder, sweeter flavor
- Different texture
- Elegant variation
Cranberry Apple:
- Add 1 cup fresh cranberries
- Tart and beautiful
- Fall harvest season perfect
- Thanksgiving side dish idea
Equipment For Crockpot Applesauce
- 6-quart slow cooker (minimum)
- Vegetable peeler
- Apple corer or sharp knife
- Potato masher or immersion blender
- Storage jars or containers
Storing Your Crockpot Applesauce
Room Temperature (Not Recommended):
- Only during cooling period
- Must refrigerate within 2 hours
- Food safety with cooked fruit
- Don't leave out overnight
Refrigerator (2 weeks):
- Store in airtight containers
- Glass jars work perfectly
- Label with date
- How to store applesauce properly
Freezer (12 months):
- Portion into freezer bags or containers
- Leave ½ inch headspace for expansion
- Thaw overnight in fridge
- Make-ahead applesauce perfection
Canning (12+ months):
- Canned applesauce lasts years
- Water bath can for shelf stability
- Process pints 15 minutes, quarts 20 minutes
- Store in cool, dark place
Top Tip
- Use a Mix of Apple Varieties The biggest mistake people make is using only one type of apple, creating one-dimensional flavor that tastes flat and boring compared to complex applesauce made from mixed varieties. Combine sweet apples like Fuji or Honeycrisp with tart apples like Granny Smith for balanced flavor that's neither too sweet nor too tart. The different varieties also break down at slightly different rates, creating more interesting texture with some smooth areas and some chunky pieces.
- Don't Add Too Much Liquid Apples release tremendous moisture as they cook, so you need far less added liquid than you'd expect – usually just ¼ cup for a full crockpot. Too much liquid creates watery applesauce that tastes diluted and requires draining or extended cooking to evaporate excess moisture. Start with minimal liquid and you can always add more if needed, but you can't remove it once added.
- Taste Before Adding Sweetener Many apples are naturally sweet enough to make delicious applesauce without any added sugar, especially if you're using varieties like Fuji, Gala, or Honeycrisp. Always taste the finished applesauce before adding sweeteners because you can add but can't remove. If you do need to sweeten, add gradually – start with 1 tablespoon honey or sugar, stir, taste, and repeat until it reaches your preferred sweetness level.
Why This Crockpot Applesauce Works
This crockpot applesauce succeeds because slow, gentle heat breaks down apples' cellular structure gradually without scorching or requiring constant stirring, creating smooth texture and concentrated flavor impossible to achieve with rushed stovetop methods. The low temperature (around 200°F in a slow cooker on low) keeps apples below the boiling point, preventing violent bubbling that would require stirring and could splatter, while still being hot enough to soften pectin that holds apple cells together.
The minimal liquid requirement works because apples are 85% water that releases during cooking as heat breaks down cell walls and allows moisture to escape. Starting with too much liquid creates watery applesauce because you're adding water to fruit that's already mostly water, diluting the concentrated apple flavor you're trying to create through reduction and evaporation.The extended cooking time (6-8 hours) allows for gentle Maillard reactions and caramelization of the apples' natural sugars without burning, creating complex flavor with subtle caramel notes that develop only through patient cooking.
FAQ
How long for crockpot applesauce?
Cook crockpot applesauce on LOW for 6-8 hours or HIGH for 3-4 hours until apples are completely soft and broken down. The exact time depends on your slow cooker model, apple variety, and how finely you chopped the apples. Softer apple varieties like McIntosh cook faster (closer to 6 hours on low), while firmer varieties like Granny Smith need longer (up to 8 hours). You'll know it's done when apples mash easily against the side of the pot. It's nearly impossible to overcook in a slow cooker, so if you're unsure, cook longer rather than shorter.
How to tell if homemade canned applesauce is bad?
Signs of spoiled canned applesauce include: bulging or dented lids indicating bacterial growth and pressure buildup, mold growth on the surface or floating in the jar, off smell when opened (sour, fermented, or unpleasant rather than sweet and apple-scented), unusual color changes to brown or gray, and liquid separation with clear liquid on top. If the seal has broken (lid pops up and down rather than staying concave), the applesauce is no longer safe. When in doubt, throw it out – canned goods that weren't processed properly can harbor dangerous bacteria. Properly canned applesauce lasts 12-18 months in a cool, dark place.
Can you overcook applesauce?
In a slow cooker, it's very difficult to overcook applesauce to the point of ruining it because the low, moist heat prevents burning. The worst that typically happens with extended cooking is the applesauce becomes darker in color (more brown than golden) and slightly more concentrated in flavor as moisture evaporates, which some people actually prefer. However, if you cook uncovered on HIGH for many hours, you could theoretically reduce it so much it becomes paste-like or burns on the edges. For best results, cook until apples are soft (6-8 hours on low), then turn off and mash. Don't leave it cooking for 12+ hours unnecessarily.
Can you leave skins on apples when making applesauce?
Yes, you can absolutely leave skins on when making applesauce – the peels break down during cooking and add fiber, nutrients, and beautiful pink color to the finished sauce. If you want smooth texture, you'll need to blend the cooked applesauce thoroughly with an immersion blender or regular blender to break down the peel pieces completely. Alternatively, run the cooked apples through a food mill which separates the peels automatically while creating smooth sauce. The peels add slight graininess if not blended smooth, which some people love for rustic texture.
Fall Comfort Made Easy!
Now you have all the secrets to creating this incredible crockpot applesauce that proves homemade beats store-bought without requiring significant effort. From the chai tea spice trick to the peel-on variation, this recipe shows that the best comfort food recipe starts with quality ingredients and patience.
Want more apple harvest season recipes? Our The Best Peppermint Swirl Cookies Recipe delivers warm, cinnamon-topped perfection. Try our The Best Snowball Cookies Recipe for concentrated apple flavor. For breakfast, our The Best Peanut Butter Brownie Swirl Cookies Recipe starts mornings right.
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Related
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Pairing
These are my favorite dishes to serve with Crockpot Applesauce
Crockpot Applesauce
Equipment
- 1 6-quart slow cooker (Minimum size for full batch)
- 1 Vegetable peeler (Optional if leaving skins on)
- 1 Apple corer or sharp knife (For chopping apples)
- 1 Potato masher or immersion blender (For desired consistency)
- Multiple Storage jars or containers (For storing applesauce)
Ingredients
Basic Applesauce:
- 5–6 lb Apples - Peeled cored, chopped (mix of varieties like Honeycrisp, Fuji, Granny Smith, Gala)
- ¼ cup Water or apple juice - Optional – just enough to prevent burning
- 1 teaspoon Ground cinnamon - Adjust to taste
- ¼ teaspoon Nutmeg - Optional
- 1 teaspoon Vanilla extract - Optional
Sweetened Version:
- 2–4 tablespoon Brown sugar or honey - Optional adjust after cooking
- 2–3 tablespoon Maple syrup - Alternative to sugar or honey
Spiced Version:
- ¼ teaspoon Ground cloves - Optional
- ¼ teaspoon Ground ginger - Optional
- 1 stick Cinnamon stick - Optional
Instructions
- Wash, peel (optional), core, and chop apples.
- Place apples in crockpot, add water/juice and spices.
- Cook on LOW 6–8 hours or HIGH 3–4 hours until apples are soft. Avoid lifting the lid.
- Mash with potato masher for chunky or blend for smooth. Taste and adjust sweetness.
- Let applesauce cool 30 min, then transfer to jars or containers. Refrigerate or freeze.
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