Slow-Cooker Applesauce

Slow Cooker Applesauce Top

Homemade slow-cooker applesauce is easier to make than you think. Making this simple, delicious homemade applesauce in a slow-cooker takes no-time at all. It is perfect for school or work lunches, an afternoon snack, added to recipes, mixed into vanilla ice cream — essentially anything you could dream to do with your favorite applesauce!

Slow-Cooker Applesauce

Slow-Cooker Applesauce: The Players

Slow-Cooker Applesauce: The How-To

1. Arrange apples evenly in a slow-cooker. Cover with the water.

2. Add the sugar and cinnamon.

3. Put on high heat for a minimum of 6 hours, until it gets nice and applesaucey. Use an immersion blender to blend the mixture to desired consistency.

4. Dig into this healthy and delicious snack!

Easy, right? You should make yourself and your loved ones this special treat. You won’t ever buy the stuff in the jar again.

slow cooker applesauce pin


  1. Sarah says

    Hi Kristen, I’m wondering, which slow cooker do you use/recommend? I want to buy one so I’ve been doing research and it seems like some of them are thought to leech lead or other chemicals? Thanks so much!

    • Terra says

      This is the crock pot that I ended up with after doing research into the leaching of chemicals…

      KitchenAid KSC6223SS 6 Quart Slow Cooker With Standard Lid Stainless Steel

      Sometimes it still makes me nervous to use any cookware that isn’t cast iron or stainless steel, but I have a few “compromise” items like a non stick animal shaped waffle maker (b/c my kids love it) and this crock pot (b/c it sure is nice to have a crock pot sometimes).

      It’s been a while since I did my research so I can’t really cite my sources, but I did read a lot of blogs on the issue before settling on this one as among the best when it came to assurances that harmful chemicals weren’t in the coating.

  2. besummer says

    I make my slow-cooker applesauce with a variety of different apples, including Granny Smith. I use no water or sweetener, just a few shakes of cinnamon and cook it on LOW overnight. Sweet and delicious!!

  3. Audrey W. says

    Scott, We have an orchard and many different kinds of apples, and we usually harvest around 300 lbs of apples on average each year. So, all that to say I have a lot of experience with applesauce. I’ve found that a mix of apples is actually what my family prefers, and we never add sugar of any type. I’d say that if you like Granny Smith, then go for it. My hubby prefers the tart apples as well, and I know he’d love just a tart applesauce. It’s so forgiving, so my two cents, give it a try!

  4. Ellen Tresidder says

    My grandmother used to make and deliver a bowl of warm pink applesauce to us when I was a child. She always cooked it with the skins on to give it the pink color. When she put it through a sieve she would discard the peels. Does anyone else do this? Of course then you cant use the immersion blender, but oh so pretty.

  5. Lynn says

    I do mine in a big pot on the stove but have also used a slow cooker. If you want to make without added sugar add a can of frozen unsweetened apple juice concentrate. I use that and cinnamon only and everyone loves it!!

  6. Amanda says

    Ellen, this is how I make mine. I use an Oxo food mill every autumn to make applesauce from apples and crabapples I glean from the local trees around us. Otherwise a lot of them just go to waste. I never use sugar either, just cinnamon sometimes.

  7. debie says

    I love cardamon in my apple sauce. I also dedydrate the apple sauce on sheets, then roll them up like fruit roll-ups. Yum!

  8. Nathalie says

    I saw your recipe a couple days ago. I’m trying it today in my slow cooker. It’s not ready yet (only been in the slow cooker for 2 hours). But man, does it smell amazing in my house! Thanks so much for the recipe.

  9. Heather says

    While I appreciate the ease of using a slow cooker, in this case it’s actually easier to just do applesauce on the stovetop. You simply throw the apples in a saucepan (I only add a tablespoon or two of water) and bring to a boil. Cook them down until they are soft enough to puree with an immersion blender, about 10-20 minutes, tops. Puree and voila, you’re done. Also, I’d cook them up first and then decide how much sweetener you want. Galas are very sweet and you may find you don’t need added sugar.

    • Peggy says

      I used to do my applesauce on the stove top and while you are right, it’s a lot quicker, if you don’t pay attention you can end up with burned stuff sticking to the bottom of the pot. I go do something else so I don’t like to have to remember to check the pot, even if it is on low. Just a matter of preference, but it works great that way too.

  10. says

    Like a lot of you I sometimes don’t use sweetener and when I do I add it at the end. Just a touch of maple syrup is a great option, it adds a richness you don’t get from many other sugar options.

    • Peggy says

      Absolutely you can freeze applesauce made this way!! Just leave some head space for expansion. How long it lasts depends on how clean your tools and container were, and whether you dip your finger in for a lick, etc. :-) But it’s so good you won’t have to worry about it!

  11. kristi says

    I followed this exactly and my apple sauce is completly water. Although it says cover with water I’m thinking this is way to much.

    • says

      Hi Kristi,

      I am sorry to hear that. Did you add 1 and 1/2 cups water to the recipe or did you cover the apples? Also, if the apples were on the small side, that can also lead to watery applesauce. :)

      The applesauce can be frozen and taken out as needed.

      Again, I am sorry and hope you have better luck in the future with this recipe!

  12. Peggy says

    I make applesauce in my slow cooker all the time. But I hate having to spend the time to peel the apples and slice them, so I quarter them and dump them in seeds and all, typically enough to fill it to the brim. I add a little apple cider if I have it, otherwise a bit of water, but never as much as you call for – just enough to keep it from sticking. I also never ever add sugar although if I used Granny Smith’s I guess I would! I put the slow cooker on high for 6-8 hours and when the apples are mush, I run them through a food mill. That to me is faster and less messy than peeling the apples up front, and wastes less of the apple to boot. The peels are less bulky when they are cooked down than when they are peeled, and the food mill leftover detritus goes straight into the compost bucket more compactly than if I peeled the apples up front. Usually I don’t even add any spices, but I had found that pumpkin pie spice mix is really nice, even better than just a bit of cinnamon bc it is a more complex flavor blend. Glad you posted this – reminded me I have a big box of apples waiting to be turned into applesauce!

  13. Ruth Yerkes says

    I’m probably going to try this without adding sugar. I have fuji’s and granny smiths. If I need to add sugar, can I just use organic cane sugar instead of coconut sugar?

  14. msdrpepper says

    Sounds Yummy!! I’m thinking of using up some of my slightly dehydrated but still whole Gala apples…the water and warmth of cooking should rehydrate them. Also curious about using some dates since I have them on hand, for the sweetener. Otherwise I’ll be stalling for days getting the coconut sugar ordered, or driving around all over town at the various health food stores to see if they have it.

  15. says

    Homemade applesauce is one of my go-to comfort foods, especially when it is warm. I never add sugar, I don’t think it needs any, and it also sends the wrong message to children that think everything needs sugar :/

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