This is the easiest way to make homemade applesauce. Simply place the ingredients in a slow-cooker. Serve cold for optimal sweetness!
In case you hadn’t noticed, I’m all about easy recipes (for a listing of all my recipes, click here). I admire people who prepare complicated dishes, but that’s just not me. Not only do I dislike hunting down obscure ingredients (i.e. stuff I can’t find in my pantry) and too much prep or clean-up, but I honestly just like food better when it’s simple.
One incredibly simple yet delicious dish is my Slow-Cooker Applesauce. I made it last year about this time (you can read that post by clicking here), but I’ve simplified it even more. How’s this for an ingredient list: apples, cinnamon, and raisins. The key point is that you have to use good apples. I also suggest using organic because according to the Environmental Working Group, 98% of conventional apples have pesticide residue.
I like to make a big batch when I make this recipe, so I use between 12-15 apples. I have only tried it using red apples [Editor’s update: a mixture of green and red apples has worked for me as well]. All you do is chop them up (big chunks are fine, make it easy on yourself) and throw them in a big crockpot (I like this one). If you have a small crockpot, try using only 8-10 apples:
Sprinkle some cinnamon (1 tablespoon or so) on top, stir and set on high for 4-5 hours. This is what you get:
It may not taste sweet enough when it is hot, but stick it in the fridge and eat the next day when it’s cold and I guarantee you it will taste sweet enough. If you think you want it to be ever sweeter, you can add some raisins to be sure. It is one of my favorite recipes to make and I think kids would dig it, too. My husband loves it and he’s kind of a big kid. 🙂
- 12 organic sweet red apples (I prefer Fuji, Honecrip, or Pink Lady)
- 1½ tablespoons ground cinnamon
- ¼ cup raisins, optional
- Cut apples into large chunks and place in a slow cooker.
- Stir in cinnamon and raisins, if using. Cook on high for 4 to 5 hours (or on low for up to 12 hours), stirring once during cooking. Cool and store in the refrigerator. For optimal sweetness, eat cold.
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