This slow cooker applesauce requires no work and only four ingredients: apples, brown sugar, ginger, and apple juice. You’ll never go back to jarred sauce again.
This slow cooker applesauce recipe is gonna change your mind about store-bought applesauce. And not just because it lets you use your slow cooker and walk away. It also surprises with the mellow warmth of ginger, a mild sweetness, and a pristine, pure apple flavor based on whatever local apples you happen to fancy. Try it. And be ready to say so long to store-bought applesauce.–David Leite
Do I need to peel my apples when making applesauce?
It doesn’t really matter if you take the time to peel your apples or not for this recipe, as everything is blended together into a mush anyways. Leaving the peels in place will result in slightly darker applesauce than usual with a few more antioxidants. Up to you.
What size of slow cooker will I need?
If you are making the full recipe, you’ll need a 6 quart (or larger) capacity. The apples will cook down, but you’ll need that much space to accommodate them initially. If your slow cooker is smaller than that, simply adjust the ingredient quantities and make a smaller batch.
What type of apples should I use?
The beauty of applesauce is that there are no right or wrong apples to use. Go with whatever you enjoy, whatever’s on sale, or that big bag of freshly picked apples that your neighbor gifted you. Really, anything will work here.
How do you serve applesauce?
The options are endless. Besides eating it straight from the bowl, you can swirl it into oatmeal or yogurt, alongside pork chops or ham, or bake it into this wonderful applesauce bread.
Slow Cooker Applesauce
- 6-quart or larger slow cooker
- 5 pounds mixed ripe apples preferably local, peeled or unpeeled
- 1/2 cup brown sugar
- 4 inches fresh ginger unpeeled and thinly sliced
- 1/2 cup water or apple juice
- Squarely cut the apples off their cores. Roughly chop the apple wedges to make them approximately the same size and toss them in your slow cooker. Don't forget to compost the apple cores.
- Add the sugar, ginger, and water to the slow cooker and stir a bit to coat the apples evenly. Cover and cook at any setting for 6 hours or so, until the apples are incredibly soft.
- Process the apple mixture through an old-fashioned food mill or a new-fangled food processor until you reach the desired consistency. (The benefit to a food mill is it will remove any small pieces of peel.)
- To refrigerate the applesauce, cover and stash it in the fridge for up to 6 days.To freeze the applesauce, portion it into 1/2-cup servings, tightly seal in resealable plastic bags, and freeze for up to 6 months.To seal the applesauce, get out your canning gear, follow the manufacturer’s instructions, and store at room temperature for up to 1 year.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
One-line description: This foolproof Crockpot applesauce is the perfect combination of spicy and sweet.
I wasn’t sure if a slow cooker applesauce recipe could really improve upon my 30-minute stovetop applesauce standby, but this was fantastic! The ginger added a welcome zing and the long, slow simmer gave the applesauce a deeper flavor and richer color than my usual recipe. We ate some for dessert then split the rest over two jars—one for the fridge, one for the freezer.
I’ve never made applesauce with the peels intact so I ended up peeling the apples. Additionally, apples vary greatly in size and so just cutting them off the cores yields chunks of various sizes. I cut the apples so that the pieces were roughly the same size. Lastly, I was skeptical about the unpeeled ginger and it took a lot of will power for me not to peel it before tossing it in the slow cooker.
I set it on low for 6 hours and stirred a few times throughout the process to aid in breaking up the apple chunks. It worked out fine, though in the future I will process the applesauce so that it’s less chunky as I encountered a few too-large pieces of ginger while eating.
This Crock Pot version is a perfect twist on traditional applesauce! The addition of fresh ginger gives the applesauce that beloved holiday flavor without the traditional spices.
I used Gala and Red Delicious apples. I used water instead of juice as I think the juice might have made it a little sweet for me. I cooked the apples on low for 6 hours and they were nice and soft. I used an immersion blender to blend the apples.
The slow cooker applesauce is good in terms of texture and everything.
I used Fuji, Golden Delicious, and Honey Crisp. I used apple juice rather than water. I used a food processor but would use a food mill in the future. Even though I thought I’d processed for a long enough time, there seemed to be very small pieces of skin still.
If I make this again, I’ll likely just use more cinnamon (or maybe throw a cinnamon stick into it). The best part is that it’s easy to make.
Originally published October 17, 2018
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
This is a solid slow cooker applesauce recipe. The ginger gives it a twist that’s different than the usual applesauce seasoning and, to my taste, better. It’s bright and full of zing. It’s a really simple, easy homemade applesauce that I would happily make again.
I used a mix of local apples which included Mutzu, Honeycrisp, Pink Lady, and a mystery variety. I used water instead of apple juice and a 6 quart-slow cooker.
The recipe tells you to core the apples but not to peel them, so I didn’t peel. That works fine for taste, but will result in a slightly darker sauce. Decide for yourself what your preference would be. I also didn’t peel the ginger, again per the recipe, and that works just fine as well.
The canning instructions are annoyingly vague (a pet peeve of mine), but applesauce is acidic enough that you can use a hot water bath to can it. Go to the National Center for Home Food Preservation for processing times for hot water bath or pressure canners.