Ingredients
Method
- Core, peel, and cut the apples into about 1-inch pieces. This size helps them cook down evenly.
- Add the apples and sugar to an 6-quart crockpot. Use less sugar if your apples are naturally very sweet. I typically use anywhere between 2 tablespoons and 1/4 cup of sugar depending on the apple variety.
- Add the cinnamon, if desired, for an extra layer of warm flavor.
- Cover the crockpot and cook the apples on LOW heat for 6 hours. This slow cooking method allows the apples to become incredibly tender.
- For chunky applesauce, gently break up the cooked apples with a potato masher directly in the crockpot. For a smoother consistency, blend the apples with an immersion blender until desired smoothness is reached.
- Carefully transfer the applesauce to an air tight container. Refrigerate overnight before eating to allow the flavors to meld and deepen.
Notes
- For the best flavor, use a mix of apples like Fuji, Gala, Honeycrisp, and Granny Smith. The tartness of Granny Smith balances the sweetness of the others. - To achieve a beautifully smooth applesauce, process it in batches in a food processor or blender after cooking if you don't have an immersion blender. - I've found that refrigerating the applesauce overnight really allows the flavors to meld and deepen, making it taste even better the next day.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.