This slow cooker apple pear sauce, sweetened with maple syrup and seasoned with cinnamon and nutmeg, is a versatile applesauce that can be used to top everything from oatmeal to ice cream. The big batch it makes means you’ll (thankfully) always have a jar on hand.
Say so long to mediocre applesauce you’ve been buying at the store. This intriguing apple pear sauce boasts a slight lilt, something just a little different than what traditional applesauce delivers, and can be conveniently tossed together with ease and left to slowly simmer at the back of your stovetop or in your slow cooker. You’ll end up with quite an ample amount, and that’s a good thing as it disappears quickly. And in a multitude of ways. Stir it into oatmeal or yogurt. Dollop it atop roast pork. Swirl it through ice cream. Or simply spoon it straight from the fridge.–Angie Zoobkoff
Apple Pear Sauce
- Quick Glance
- 20 M
- 6 H, 20 M
- Makes 7 cups
Special Equipment: 5- to- 6-quart (4.7- to- 5.7-l) slow cooker or 6-quart Dutch oven
- Cooking spray or butter
- 2 1/4 pounds Golden Delicious apples (from about 5 medium apples), peeled and cut into slices 1/2 inch (12 mm) thick
- 2 1/4 pounds Gala apples (from about 4 medium apples), peeled and cut into slices 1/2 inch (12 mm) thick
- 2 1/4 pounds Bartlett pears (from about 5 medium pears), peeled and cut into slices 1/2 inch (12 mm) thick
- 1/4 cup water
- 3 tablespoons pure maple syrup
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1. If making on the stovetop, stir together the apples, pears, water, maple syrup, cinnamon, and nutmeg in a large pot or Dutch oven. Cover and cook over low heat, stirring occasionally, until the fruit is very tender, 1 to 2 hours,
If making in a slow cooker, coat a 5- to 6-quart slow cooker with cooking spray or butter. In the slow cooker, stir together the apples, pears, water, maple syrup, cinnamon, and nutmeg. Cover and cook on LOW until the apples and pears are very tender, 5 to 6 hours.
- 2. Stir in the lemon juice. If a smoother texture is desired, you can either use an immersion blender to process the applesauce in the pot or cooker until it reaches the desired consistency or transfer the mixture to a blender, remove the center piece of the blender lid to allow steam to escape, secure the lid on the blender, place a clean towel over the opening in the lid to avoid splatters, and process until desired. Serve warm or cover and refrigerate for up to several days and serve cold.