Crockpot Applesauce

My huge stash of apples is gone and I'm sad. I miss them. I miss using my awesome new apple peeler. Have I mentioned how I came about a large stash of apples? This is going to sound made up, but I promise it's true. My friend Monica can vouch for me because she is the one who gave me access to 500 apple trees that have barely been touched. It was like we were in a dream world! There were so many perfect apples waiting to be plucked from branches and turned into pie. Or jam. Or applesauce. I so badly want to go back to the Secret Orchard. There are endless options for things to do with apples! And I adore my awesome new apple peeler. She's even a pretty red color, just like an apple. I named her Fiona.

(side note: The bright, fun tray in the above photo came from PartyPail.com. Hop on over and check out their party-related products!)

By the way, I've kind of lost track but I believe there are at least three more apple-related recipes to come after this one. And they are ALL delicious!

This applesauce was EASY and very yummy. My boys ate the entire batch within a couple days. They even did a bit of modeling for me!

Aren't they cute?

Peel and slice 10-12 medium apples. Throw them into a crockpot along with brown sugar, lemon juice, water and cinnamon.

Cook on high for 5 hours, stirring occasionally, if possible.

I used a potato masher to make the mixture a little less chunky. You could use an immersion blender to make the consistency even smoother if you wanted.

Let the applesauce cool, pour it into sealable containers and store in the refrigerator. Enjoy!

Crockpot Applesauce

You will never buy store-bought applesauce again. A batch of this goes QUICKLY in my house.

Contributed by Megan Porta from pipandebby.com.

Published Sep 22, 2014

Serves: 10-12

Total time: 5 1/2 hrs

Crockpot

Ingredients:

  • 10-12 medium apples, peeled and cored
  • 1/2 cup brown sugar
  • 1 cup water
  • 1 tablespoon cinnamon
  • Juice from 1/2 a lemon
Instructions:
  1. Combine all ingredients in a crockpot. Cook on high for 5 hours, stirring occasionally. Cover and refrigerate and use within 2 weeks.