Today’s post is short and sweet because that’s just what this recipe is! If you think making homemade applesauce is more of a process than going to the store to buy a jar, I am here to respectfully tell you you are wrong. All it takes is a few minutes of prep work and the slow cooker does the rest. It’s as easy as that and you’ve got homemade applesauce packed with pure flavors and free of preservatives, just ready for eating on its own or using in baked goods.
You know what else is easy? Leaving a comment on this thread to enter to win a year’s subscription of Bon Appetit magazine. You can enter once daily until Thursday, so if you haven’t already done so, leave a comment about yesterday’s apple butterscotch muffins, as well!
Slow Cooker Maple Applesauce
and “Apple a Day” original
12 c. apples, peeled and cut into 1-in. pieces (about 12 medium apples)
2 TBSP maple syrup
1 TBSP lemon juice
1/2 tsp. cinnamon
1/4 tsp. freshly-grated nutmeg
pinch of salt
1. Put all ingredients in a slow cooker and stir to evenly disperse syrup, lemon juice, and spices. Turn slow cooker to medium-high setting and let cook, undisturbed, 2-4 hours, depending on desired consistency. For chunky applesauce, check apples at 2 hours. If you can mash the largest pieces with a fork, it is ready. If not, allow to cook 30 minutes more then check again. For smooth applesauce, let cook up to 4 hours. Puree in a food processor, if desired. Keep in the refrigerator up to one week.