I gave you a good three or four week break, but now we’re back to apples! This is a suuuuuper easy slow cooker applesauce recipe, and it’s mildly impressive. It’s freezable and can-able and only needs four ingredients.
You’ll need:
2 lbs. of apples (I used Jonathan)
1/4 cup of sugar
1 cup of water
1/2 tsp. cinnamon
Fruit saver (citric acid) or lemon juice
Peel, core and cut your apples. If you read my post on making apple chips, you’ll know I rely on my awesome device to peel, core and slice all of my apples perfectly. Make sure you have two pounds of prepared apples, not including the cores and skins. Throw them in a slow cooker with the water and fruit preserver. (You can use lemon juice too, but I like using the powder. There’s almost no flavor to it.)
Flip your workhorse of a kitchen gadget on high, and leave them alone for four hours. After four hours, stir and your apples will fall apart.
And that’s it! So incredibly simple. If you’re not a fan of chunky applesauce, you can let yours cool and run it through a food processor, but I left mine as was. Sprinkle some more cinnamon on top if you desire, and you’re done. This is amazing on its own, but also makes a phenomenal waffle, pancake or crepe topping. You can also make this in huge batches, which is awesome if you have apple trees, or just went a little crazy at the apple orchard. This is almost an effortless way to save all those apples for later.
Happy apple picking!
