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.
Apple Pear Sauce
- Quick Glance
- 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
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.
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.
Recipe Testers' Reviews
This is an easy, delicious apple pear sauce. The wonderful scent of cinnamon emanating from your Crock pot for hours is reason enough to try it!
We enjoyed this fruit sauce 3 ways. Immediately upon completion, I spooned some over a bowl of vanilla ice cream. We then had it cold like a traditional applesauce. And finally warmed again over pork tenderloin with crisped sage leaves! All were fantastic. Definitely worth the time it took to peel and chop the fruit.
I'm a big fan of lazy cooking, thus I use my Crock pot on a regular basis. It was nice to discover a recipe for applesauce that I was not required to hover over to assure it didn’t burn. An added benefit was the sweet yet tart taste provided by this dish. The maple syrup added a fall taste while the lemon prevented it from being overly sweet.
There was only about 15 minutes worth of effort on my part. Six hours was more than enough to cook the apples as they were very soft by then. I used the immersion blender to further process the sauce and served it warm as a side to pork chops and mashed potatoes. I also admit to sneaking a little more to top some pre-bed ice cream.