Every other week we meet with a small group from our church for a potluck-style meal. Last night was “chili night,” so I had to come up with a side dish that, a) I could eat while fasting, and b) everyone else would enjoy, too. Since I already had a big bag of apples in the crisper, homemade applesauce seemed like a perfect fit. Naturally, I enlisted the help of my Crock-Pot.
If you choose sweet apples (i.e. not Granny Smith) there’s absolutely no need to add any sugar. Low and slow cooking releases the apples’ natural sugars, and cinnamon enhances the sweetness. I used Fuji apples, but there are many varieties that will work. Don’t bother chopping them up small. I used a combination corer/slicer that makes eight slices per apple.
If you’re concerned this recipe will yield more applesauce than you can eat, be aware that the apples will cook down considerably. It may look like a lot when you start, but the volume will decrease by at least half after simmering all day. A little mashing will make it smooth, or you can just leave it chunky.
Did I mention how good your house will smell while this is cooking? Get ready to be enveloped in apple cinnamon goodness.
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Ingredients
- 3 pounds sweet apples (about 10 apples), peeled, cored and sliced
- 1/2 cup water
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
Instructions
- Add all ingredients to a slow cooker and stir to combine.
- Cook on low for 6-8 hours.
- Mash to desired consistency.
Notes
Homemade applesauce should last 3 weeks in the fridge and can be frozen, too.