Easy Crock-Pot Applesauce
It’s Fall in Utah Y’all – Rainy and COLD. Sweater and rain boots weather. ☔
Time to turn that box of fresh orchard-picked apples sitting on the counter into THE most delicious, and EASIEST apple sauce ever!
Really this method could not be simpler or more foolproof.
Your house will smell like comfortable, traditional, delicious Autumn while this sauce is cooking.
I love to use a combination of (some tart, some sweeter) apples to make applesauce.
Although the vanilla bean is ABSOLUTELY delicious in this recipe, sometimes I leave it out (they can be quite expensive) and instead use 1 tsp freshly squeezed lemon juice and a bit of fresh lemon zest.
For another version try fresh-squeezed orange juice, and a bit of orange peel (zest).
makes 4 (8oz.) jars, 8 servings
- 2 lbs apples of choice (McIntosh, Sugarbee, Gala, Fuji, Honeycrisp, Jonathan, etc.)
- 1/2 cup water
- 2 cinnamon sticks
- 1 vanilla bean
To prepare the apples, cut them into quarters then core them. You can also peel them if you’d like to, but I really like the skin on.Place your sliced apples into the bowl of your slow cooker, together with cinnamon sticks.Cut the vanilla bean in half, scrape out the seeds, then add the seeds to the slow cooker, together with the empty bean.Pour in the water and cover with the lid. Cook on LOW for about 6 hours, or until apples are very soft.Remove cinnamon sticks. Remove the vanilla bean. Use an immersion blender to puree your applesauce, then allow it to cool before dividing it into 4 (8oz.) clean jars.Keep refrigerated for up to 7 days, or freeze for 3-4 months. Cozy up and enjoy these with the ones you love!
Or send them off to school with some fresh apple sauce!