Can I use different types of apples?

Absolutely! Mixing tart and sweet varieties is the key, but feel free to use whatever you have—Honeycrisp, Golden Delicious, or Pink Lady all work beautifully. Adjust the sugar based on the sweetness of your apples.

Do I need to peel the apples first?

For the smoothest, most classic applesauce, peeling is best. But if you like a rustic, slightly textured sauce with extra fiber, go ahead and leave the peels on. Just blend well at the end.

Can I make applesauce without any sugar?

Definitely. Most of the time, apples alone are sweet enough, especially if you include sweeter varieties like Fuji, Gala, or Golden Delicious. Brown sugar is totally optional and adjustable to taste.

What if I don’t have a slow cooker?

No problem! You can simmer everything gently on the stovetop in a large pot with a lid, stirring occasionally, until soft. Oven roasting is another fun twist for a deeper, caramelized flavor.

Easy Homemade Crock Pot Applesauce Recipe

Description

This easy homemade crock pot applesauce recipe combines Granny Smith and Fuji apples for a perfectly balanced, naturally sweet flavor. Slow cooked with cinnamon and a touch of brown sugar, this fuss-free applesauce is customizable for sweetness and texture—from chunky to smooth. Enjoy it warm, cold, or at room temperature as a healthy snack or side dish.

Ingredients

Units Scale

Fruits

1 1/2 pounds Granny Smith apples, peeled, cored, and cut into cubes
1 1/2 pounds Fuji apples, peeled, cored, and cut into cubes

Liquids

1/2 cup water
1 tablespoon lemon juice, freshly squeezed

Sweetener & Spices

1 teaspoon ground cinnamon
1/8 – 1/4 cup light brown sugar, packed (optional, to taste)

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Instructions

Prepare the Apples: Place the cubed Granny Smith and Fuji apples into a 6 to 8-quart slow cooker. Ensure the apples are peeled, cored, and cut into evenly sized cubes for even cooking.
Add Remaining Ingredients: Pour the water and lemon juice over the apples. Sprinkle the ground cinnamon on top, then stir everything together to ensure even distribution of the ingredients.
Cook the Apples: Set the slow cooker to low heat for 5–6 hours or high for 3–4 hours. Stir occasionally, especially near the edges, to prevent burning. The apples are ready when they’re soft and breaking down.
Mash or Blend the Apples: For chunky applesauce, use a fork or potato masher to break up the softened apples to your desired consistency. For smooth applesauce, use an immersion blender until smooth.
Sweeten and Serve: Taste the applesauce; if additional sweetness is desired, stir in up to 1/4 cup light brown sugar. Serve the applesauce warm, or allow it to cool to room temperature. Store any leftovers in an airtight container in the refrigerator.

Notes

Weigh the apples after peeling and coring for accuracy.
Adjust the brown sugar to taste; start with less and add more as needed.
The applesauce will reduce the longer it cooks, intensifying the flavor.
For chunky applesauce, mash with a fork; for smooth, use an immersion blender.
Taste before adding sugar—some apples are naturally sweeter.
This applesauce is delicious served warm, room temperature, or chilled.
Store in an airtight container in the refrigerator for best freshness.

Nutrition

Serving Size: 1/12 of recipe (approx. 1/2 cup)
Calories: 68 kcal
Sugar: 14 g
Sodium: 2 mg
Fat: 0.2 g
Saturated Fat: 0.03 g
Unsaturated Fat: 0.11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 0.3 g
Cholesterol: 0 mg