I’m thrilled to share my easiest Slow Cooker Applesauce, made with no added sugar and no peeling required, plus a little trick that keeps it perfectly chunky and totally kid- and allergy-friendly.

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I make this Crockpot Applesauce Easy every fall, when I come home with more fruit than I can handle. Using unpeeled mixed sweet and tart apples like Fuji and Honeycrisp and a sprinkle of ground cinnamon it transforms into something silky and bright with almost zero fuss.

The slow cooker does the thinking, and I walk away to do laundry or read, coming back to a jar that tastes fresher than anything from a store shelf. It’s simple, a little lazy, and always makes people ask for the recipe even though I kinda stall before I give it away.

Ingredients

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Apples add natural sweetness and pectin, fiber and vitamin C, some tartness balances flavors
Liquid keeps apples soft, apple juice adds subtle sweetness and extra apple flavor and body
Cinnamon warms the sauce, gives cozy spice notes and helps mask bland moments and depth
Lemon brightens flavor and stops browning, just a splash makes it pop with brightness
A pinch of salt brings out sweetness, makes the apples taste more real and balance
Vanilla adds roundness, tiny perfume like notes that make it feel homemade and warmth
Optional maple or honey gives extra sweetness and depth, a little goes far

Ingredient Quantities

6 to 8 medium apples (about 3 lb total), unpeeled, mixed sweet and tart like Fuji, Gala, Honeycrisp or McIntosh

1/2 cup water or unsweetened apple juice, whatever you got

1 tablespoon fresh lemon juice (optional)

1 to 2 teaspoons ground cinnamon, to taste

Pinch of fine sea salt

1/4 teaspoon ground nutmeg (optional)

1/8 teaspoon ground cloves or a small pinch of allspice (optional)

1 teaspoon vanilla extract (optional)

1 to 2 tablespoons maple syrup or honey, if you want it sweeter (optional)

How to Make this

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1. Wash the apples well, core them and cut into quarters – no peeling needed, the skins will break down while cooking; use 6 to 8 medium apples (about 3 lb), a mix of sweet and tart for best flavor.

2. Put the quartered apples in the crockpot with 1/2 cup water or unsweetened apple juice and 1 tablespoon fresh lemon juice if you’re using it (helps keep color and brightens the flavor).

3. Sprinkle in 1 to 2 teaspoons ground cinnamon, a pinch of fine sea salt, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves or a small pinch of allspice if you like those warm notes. Stir gently to combine.

4. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the apples are very soft and falling apart; check once or twice and give it a stir, add a splash more water if it looks totally dry.

5. Once soft, mash the apples right in the crockpot with a potato masher for chunky sauce, or use an immersion blender for smooth applesauce – be careful with hot splashes.

6. Stir in 1 teaspoon vanilla extract and 1 to 2 tablespoons maple syrup or honey if you want it sweeter; taste and adjust cinnamon, salt or sweetener to your liking.

7. If the applesauce is too thin, remove the lid and cook on HIGH for another 20 to 45 minutes to reduce, or transfer to a saucepan and simmer until it thickens to the texture you like.

8. For ultra silky sauce, press the mixture through a fine mesh sieve or food mill, but most folks will love it as-is with the skins for fiber.

9. Cool the applesauce, then store in airtight containers in the fridge for up to 1 week or freeze for up to 3 months; you can also water bath can jars if you want long term pantry storage.

Equipment Needed

1. Slow cooker or crockpot
2. Cutting board
3. Chef’s knife or paring knife plus an apple corer
4. Measuring cup and measuring spoons
5. Wooden spoon or silicone spatula
6. Potato masher or immersion blender (for smooth or chunky)
7. Fine mesh sieve or food mill (optional, for ultra silky sauce)
8. Ladle and airtight jars or containers for cooling and storing

FAQ

Q: Do I have to peel the apples?

No, you do not need to peel them. Just core the apples and cut larger ones in quarters. The skins break down during slow cooking and add flavor plus fiber. If you want ultra smooth sauce, push the cooked fruit through a food mill or blend it and strain, but most folks just mash or blitz and call it good.

Q: What apples should I use and how many?

Use a mix of sweet and tart like Fuji, Gala, Honeycrisp or McIntosh for the best flavor. About 6 to 8 medium apples, roughly 3 pounds total, makes a good batch. If you only have tart apples you might want a little sweetener at the end.

Q: How long do I cook the apples and how do I know they are done?

Cook on low for about 5 to 7 hours or on high for 2 to 3 hours. They are done when the apples are very soft and break apart with a fork and the skins are wrinkled. Then mash, stir, or blend to your preferred texture.

Q: Can I skip the water or use less liquid?

Yes, you can use less liquid if your apples are juicy. The recipe starts with 1/2 cup but 1/4 cup often works. Less liquid makes thicker sauce. If it ends up too thin, simmer the finished sauce in a pot on the stove to reduce it a bit.

Q: How do I control sweetness and spices?

Taste after cooking and add maple syrup or honey 1 tablespoon at a time if you want sweeter. Cinnamon is the classic, add 1 to 2 teaspoons to taste, and use nutmeg or cloves sparingly. A splash of lemon juice brightens the flavor if it tastes flat.

Q: How should I store or freeze the applesauce?

Cool to room temperature then refrigerate in a sealed container for about 5 to 7 days. For longer storage freeze in airtight containers or freezer bags leaving some head space, and it will keep well for up to 6 months. Thaw overnight in the fridge and stir before serving.

The Easiest Crockpot Applesauce From Scratch (No Sugar Added, No Peeling!) Recipe Substitutions and Variations

Apples: If you dont have a mix, use all one variety (Granny Smith for tart, Fuji for sweet) or swap with pears (Bosc or Bartlett) using the same weight, pears soften faster so check sooner. Frozen apple slices (about 6 cups) work too, thaw a bit first.
1/2 cup water or unsweetened apple juice: swap for apple cider, white grape juice, or even brewed black tea or chai for extra spice, use same amount.
1 tablespoon fresh lemon juice: no lemon? use 1 teaspoon apple cider vinegar or 1 tablespoon orange juice, or skip it if you dont care about browning, the acid just helps keep color bright.
1 to 2 tablespoons maple syrup or honey: use brown sugar, coconut sugar, agave, or blend in 2 to 3 chopped dates for natural sweetner, then taste and adjust.

Pro Tips

1. Texture control tricks: cook low for longer for deeper flavor, then mash while still warm for a chunky sauce or use short bursts with an immersion blender for smooth, let it cool a bit first or you’ll get hot splashes all over. If it ends up too thin, take the lid off and simmer to reduce until it’s right, or stir in a tiny cornstarch slurry at the end and heat till it thickens.

2. Boost the flavor without adding weird stuff: toast your ground spices in a dry pan for 20 seconds to wake them up, or add a tiny splash of apple cider vinegar or extra lemon juice to brighten things if it tastes flat. A small knob of butter or a spoon of brown sugar or molasses at the end adds roundness, but taste as you go so it doesn’t get too sweet.

3. Caramelized depth hack: if you want richer, almost caramel notes, quickly brown some apple pieces in a hot skillet with a little butter and sugar before cooking, or roast some apples until browned and fold them in later. It takes a little extra time but you’ll notice the difference, trust me.

4. Storage and reheating tips: cool fast in shallow containers, freeze flat in labeled bags to save space, and thaw in the fridge overnight before reheating gently on the stove so it doesn’t break texture. If you’re canning, follow tested water bath times and add the recommended lemon juice per jar for safety, don’t guess on processing.

The Easiest Crockpot Applesauce From Scratch (No Sugar Added, No Peeling!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m thrilled to share my easiest Slow Cooker Applesauce, made with no added sugar and no peeling required, plus a little trick that keeps it perfectly chunky and totally kid- and allergy-friendly.

Servings

servings

Calories

kcal

Equipment: 1. Slow cooker or crockpot
2. Cutting board
3. Chef’s knife or paring knife plus an apple corer
4. Measuring cup and measuring spoons
5. Wooden spoon or silicone spatula
6. Potato masher or immersion blender (for smooth or chunky)
7. Fine mesh sieve or food mill (optional, for ultra silky sauce)
8. Ladle and airtight jars or containers for cooling and storing

Ingredients

6 to 8 medium apples (about 3 lb total), unpeeled, mixed sweet and tart like Fuji, Gala, Honeycrisp or McIntosh
1/2 cup water or unsweetened apple juice, whatever you got
1 tablespoon fresh lemon juice (optional)
1 to 2 teaspoons ground cinnamon, to taste
Pinch of fine sea salt
1/4 teaspoon ground nutmeg (optional)
1/8 teaspoon ground cloves or a small pinch of allspice (optional)
1 teaspoon vanilla extract (optional)
1 to 2 tablespoons maple syrup or honey, if you want it sweeter (optional)

Directions

Wash the apples well, core them and cut into quarters – no peeling needed, the skins will break down while cooking; use 6 to 8 medium apples (about 3 lb), a mix of sweet and tart for best flavor.
Put the quartered apples in the crockpot with 1/2 cup water or unsweetened apple juice and 1 tablespoon fresh lemon juice if you're using it (helps keep color and brightens the flavor).
Sprinkle in 1 to 2 teaspoons ground cinnamon, a pinch of fine sea salt, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves or a small pinch of allspice if you like those warm notes. Stir gently to combine.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the apples are very soft and falling apart; check once or twice and give it a stir, add a splash more water if it looks totally dry.
Once soft, mash the apples right in the crockpot with a potato masher for chunky sauce, or use an immersion blender for smooth applesauce – be careful with hot splashes.
Stir in 1 teaspoon vanilla extract and 1 to 2 tablespoons maple syrup or honey if you want it sweeter; taste and adjust cinnamon, salt or sweetener to your liking.
If the applesauce is too thin, remove the lid and cook on HIGH for another 20 to 45 minutes to reduce, or transfer to a saucepan and simmer until it thickens to the texture you like.
For ultra silky sauce, press the mixture through a fine mesh sieve or food mill, but most folks will love it as-is with the skins for fiber.
Cool the applesauce, then store in airtight containers in the fridge for up to 1 week or freeze for up to 3 months; you can also water bath can jars if you want long term pantry storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.