I’m sharing my Easy Crock Pot Applesauce, a no-peel, no-added-sugar recipe using freshly picked apples and cinnamon that includes one simple trick you won’t expect.

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I never thought store jars could be outshined until I made my own with simple unpeeled apples and a stick of cinnamon, and now I’m hooked. This really might be the Best Crockpot Applesauce Recipe for lazy fall afternoons, because it’s the kind of Easy Crock Pot Applesauce that doesn’t ask a lot from you yet tastes like you slaved all day.

It fills the house with apple spice and the kids always ask for more even when I try to hide the jar. If you like tiny kitchen wins, give it a shot, you might be surprised.

Ingredients

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Apples give body, natural sweetness and lots of fiber, skins add texture and nutrients
Liquid keeps it saucy and helps cooking, cider adds fruity depth not extra sugar
Lemon juice brightens flavor, slows browning and adds a subtle tang
Cinnamon warms the apples, brings sweetness perception and lovely cozy aroma
A pinch sharpens flavors, makes the fruit taste sweeter by contrast
Vanilla rounds the edges, lifts flavors and makes it taste homemade
Optional sweeteners add gentle sweetness and complexity if your apples are tart
Nutmeg is optional, gives a warm spicy hint, use sparingly for best balance
Leaving skins keeps nutrients and fiber, slightly rustic texture that I actually like

Ingredient Quantities

6 medium apples (about 3 to 4 lb), unpeeled, any mix of sweet and tart apples you got

1/2 cup water or unsweetened apple cider

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon or 1 cinnamon stick

Pinch of fine salt

1/4 teaspoon ground nutmeg (optional)

1 teaspoon pure vanilla extract (optional)

1 to 2 tablespoons pure maple syrup or honey for extra sweetness (optional)

How to Make this

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1. Wash the apples well, core them and chop into quarters or rough chunks, leaving the skins on since they add flavor and natural pectin.

2. Put the apples in the crockpot, pour in 1/2 cup water or unsweetened apple cider, add 1 tablespoon lemon juice, 1 teaspoon ground cinnamon or a cinnamon stick, a pinch of fine salt, and 1/4 teaspoon nutmeg if using.

3. Give everything a quick stir so the spices and lemon juice get distributed, and tuck the cinnamon stick into the apples if you used one.

4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the apples are very soft and breaking apart; stir once or twice during cooking if you think about it.

5. Remove the cinnamon stick if used, then mash the apples with a potato masher for a chunky sauce or use an immersion blender for silky smoothness; be careful, its hot and can splash.

6. Taste and adjust: stir in 1 teaspoon pure vanilla extract if you want, and 1 to 2 tablespoons maple syrup or honey only if you want it sweeter; remember honey is not safe for babies under 1 year.

7. If the sauce seems too thin, cook uncovered on high for another 20 to 40 minutes, stirring occasionally to reduce and thicken; if too thick add a splash of water or cider to loosen.

8. Let the applesauce cool a bit, then transfer to clean jars or airtight containers; refrigerate up to about 7 days or freeze for longer storage, or water bath can for shelf stable jars if you know how.

9. Quick serving ideas: warm a scoop over pancakes, stir into oatmeal, mix with yogurt, or give to little ones as a snack; saves great in muffin batter too.

10. Handy hacks: mix apple types for better flavor, leave some peel for texture, add a little extra lemon if it tastes flat, and flip the crockpot to low the night before and wake up to a cozy smelling house.

Equipment Needed

1. Slow cooker or crockpot (4 to 6 qt) — big enough for 6 apples, lets them cook low and slow.
2. Cutting board, sturdy one if you got it.
3. Sharp chef’s knife or paring knife for coring and chopping, be careful.
4. Apple corer (optional) — speeds up coring but a paring knife works fine.
5. Potato masher or immersion blender for chunky or silky texture.
6. Wooden spoon or heatproof silicone spatula for stirring and tucking in the cinnamon stick.
7. Measuring cup and measuring spoons for the water, lemon, spices and sweetener.
8. Ladle or large spoon for transferring hot applesauce into jars, and oven mitts or pot holders for safety.
9. Clean jars or airtight containers or freezer bags for storage, keep in the fridge about a week.

FAQ

6 medium apples (about 3 to 4 lb), unpeeled, any mix of sweet and tart apples you got

1/2 cup water or unsweetened apple cider

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon or 1 cinnamon stick

Pinch of fine salt

1/4 teaspoon ground nutmeg (optional)

1 teaspoon pure vanilla extract (optional)

1 to 2 tablespoons pure maple syrup or honey for extra sweetness (optional)

Do I have to peel the apples? No, you don’t. The skins break down during cooking and add body and nutrients.

How do I make it smoother? Use an immersion blender or blend in batches after cooling slightly. A fine mesh sieve gives ultra-smooth texture if you want to remove any tiny bits of skin.

Can I use only one type of apple? Yes, but mixing sweet and tart gives more balanced flavor. If you only have sweet ones, you might want a little extra lemon juice.

Is sweetener necessary? No. Most apples are sweet enough once cooked, but add 1 to 2 tablespoons maple syrup or honey if you want sweeter sauce.

How long does it take in a crockpot? On low it usually takes 4 to 6 hours, on high 2 to 3 hours. Softer apples cook faster.

Can I freeze the applesauce? Yes, freeze in airtight containers or freezer bags for up to 6 months. Leave some headspace because it will expand.

Can I can this for shelf stable storage? You can, but follow a tested water bath canning recipe and current safety guidelines. Don’t guess on times or procedures.

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

Apples (6 medium) — swap in pears or frozen apple slices if thats what you got. Pears cook similarly and make a slightly silkier sauce, frozen apples save time since theyre already soft. Use about the same weight, you might need an extra 30 to 60 minutes on low for pears.
1/2 cup water or unsweetened apple cider — use white grape juice or diluted orange juice for a fruitier flavor, or mild chamomile tea for a subtle floral note. If you use a sweet juice, skip extra sweetener until after cooking.
1 tablespoon fresh lemon juice — sub with 1 teaspoon apple cider vinegar or 1/2 teaspoon bottled lemon juice if thats all you have. Vinegar is stronger so start small, it just brightens the apples the same way.
1 teaspoon ground cinnamon or 1 cinnamon stick — try 1/2 teaspoon pumpkin pie spice, or a tiny pinch of ground cloves plus a dash of allspice for warmth. Taste as you go, those spices can get intense fast.

Pro Tips

– Mix apple types and leave some skins on for flavor and natural pectin, but if you want super smooth sauce peel half the apples, or peel none and mash for chunkier texture, both work fine, so try both next time to see which you like better.
– Use a cinnamon stick for a deeper, less harsh spice while it cooks, tuck it in early and pull it out before mashing, add vanilla and nutmeg at the end, and always keep a tiny pinch of salt and a squeeze of lemon handy to brighten a bland batch.
– Don’t over-stir while it cooks, but give it one or two stirs; set the crockpot to low and you can even run it overnight so you wake up to the smell, just be ready to reduce uncovered for 20 to 40 minutes if it looks too thin, or add a splash of cider or water if it’s too thick.
– Taste before you sweeten, add maple or honey only at the end and remember honey is not safe for babies under 1 year, cool the sauce before sealing jars, refrigerate about a week or freeze for longer, and only attempt shelf stable canning if you know proper water bath technique.

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

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Easy Crock Pot Applesauce, a no-peel, no-added-sugar recipe using freshly picked apples and cinnamon that includes one simple trick you won’t expect.

Servings

servings

Calories

103

kcal

Equipment: 1. Slow cooker or crockpot (4 to 6 qt) — big enough for 6 apples, lets them cook low and slow.
2. Cutting board, sturdy one if you got it.
3. Sharp chef’s knife or paring knife for coring and chopping, be careful.
4. Apple corer (optional) — speeds up coring but a paring knife works fine.
5. Potato masher or immersion blender for chunky or silky texture.
6. Wooden spoon or heatproof silicone spatula for stirring and tucking in the cinnamon stick.
7. Measuring cup and measuring spoons for the water, lemon, spices and sweetener.
8. Ladle or large spoon for transferring hot applesauce into jars, and oven mitts or pot holders for safety.
9. Clean jars or airtight containers or freezer bags for storage, keep in the fridge about a week.

Ingredients

6 medium apples (about 3 to 4 lb), unpeeled, any mix of sweet and tart apples you got
1/2 cup water or unsweetened apple cider
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon or 1 cinnamon stick
Pinch of fine salt
1/4 teaspoon ground nutmeg (optional)
1 teaspoon pure vanilla extract (optional)
1 to 2 tablespoons pure maple syrup or honey for extra sweetness (optional)

Directions

Wash the apples well, core them and chop into quarters or rough chunks, leaving the skins on since they add flavor and natural pectin.
Put the apples in the crockpot, pour in 1/2 cup water or unsweetened apple cider, add 1 tablespoon lemon juice, 1 teaspoon ground cinnamon or a cinnamon stick, a pinch of fine salt, and 1/4 teaspoon nutmeg if using.
Give everything a quick stir so the spices and lemon juice get distributed, and tuck the cinnamon stick into the apples if you used one.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the apples are very soft and breaking apart; stir once or twice during cooking if you think about it.
Remove the cinnamon stick if used, then mash the apples with a potato masher for a chunky sauce or use an immersion blender for silky smoothness; be careful, its hot and can splash.
Taste and adjust: stir in 1 teaspoon pure vanilla extract if you want, and 1 to 2 tablespoons maple syrup or honey only if you want it sweeter; remember honey is not safe for babies under 1 year.
If the sauce seems too thin, cook uncovered on high for another 20 to 40 minutes, stirring occasionally to reduce and thicken; if too thick add a splash of water or cider to loosen.
Let the applesauce cool a bit, then transfer to clean jars or airtight containers; refrigerate up to about 7 days or freeze for longer storage, or water bath can for shelf stable jars if you know how.
Quick serving ideas: warm a scoop over pancakes, stir into oatmeal, mix with yogurt, or give to little ones as a snack; saves great in muffin batter too.
Handy hacks: mix apple types for better flavor, leave some peel for texture, add a little extra lemon if it tastes flat, and flip the crockpot to low the night before and wake up to a cozy smelling house.

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.