Crock Pot Applesauce

A delicious blend of Honeycrisp apples, apple pie spice and brown sugar are combined to create Homemade Crock Pot Applesauce.

Eric has an odd applesauce eating habit – he drinks, or shall I say slurps it out of the little plastic cups. Weird, right? I even went as far as purchasing the little applesauce pouches that you basically drink, but they just weren’t the same. In his defense, the reasoning behind the slurp is quite simple – why dirty a spoon? Um, because that’s the unwritten applesauce consumption rule.

In an effort to use up the overabundance of Honeycrisp apples that has taken over our refrigerator, I decided to literally toss a few items into the Crock Pot and make Homemade Crock-Pot Applesauce.

The result was the most delicious applesauce that we’ve ever tasted. Not too sweet, enthusiastically spiced, with just the right amount of texture. And yes, he totally drank it out of the little white serving dishes.

Bust out your Crock-Pots, folks – this Crock-Pot Applesauce couldn’t be easier or more delicious. And it’s the perfect way to use up freshly picked apples from the orchard! Serve it slightly warm with a dollop of whipped cream, spooned over vanilla ice cream, drizzled over pancakes, or straight from the fridge.

Crock Pot Applesauce

Ingredients:

  • 3 pounds Honeycrisp apples, peeled, cored and cut into thick slices (about 12 medium apples)
  • 1/3 cup lightly packed light brown sugar
  • 1 1/4 teaspoon apple pie spice

Directions:

  1. Combine all ingredients in the slow cooker and cook on high for 5 hours.
  2. If you prefer a slightly chunky applesauce as pictured simply stir and mash the apples with a large spoon.
  3. If you prefer smooth applesauce, transfer the cooled applesauce to a blender or food processor and puree until smooth.
  4. Store applesauce in an airtight container within the refrigerator or freeze for up to 6 months.

Notes:

  • The amount of sugar you use will depend on the type of apples you use. I recommend tasting the applesauce about an hour before it’s done and adjusting the spices and sugar to meet your taste. My apples were quite sweet, so 1/3 cup was perfect.
  • I am not a canner, so I have not attempted to can this recipe. Plus, it was gone in 2 days!
All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!