I love the changing of the seasons, especially Fall, with it’s red, orange, and yellow leaves. It’s such a show-off. Kind of like this slow cooker applesauce. It takes the very best apples the season has to offer and mixes them into this incredibly easy recipe. So easy that you’ll wonder why you ever made apple sauce on the stove top in the first place.
What I love most about this recipe is that it uses more than just one type of apple. With so many delicious apples to choose from this time of year, why just stick with one? For this recipe, a combination of Granny Smith, Gala, and Honey Crisp take this sauce to the other side of saucy. Don’t feel limited by the types here though; you can and should mix and match. Play with it a little! Did you know there are 7,000 different types of apples? What I’m saying to you is your slow cooker applesauce need never be boring.
Of course, there’s no better way to get apples for this sauce then going to pick them yourself. Who doesn’t love an apple orchard in the fall? Well, me. I’m just not an orchard kinda gal. I prefer to pick mine at the store, and it’s much easier to make sure I only buy as many as I need. However, there are some of you who insist on doing “the nature thing,” so fine by me- pack the kids in the car if you must, but before you do make sure you read this Top Ten Tips for Apple Picking with Kids. It may save your sanity.
Finally, the only thing left to discuss here is chunky or smooth? I prefer my applesauce with big pieces of apple in it. Some might prefer it like the stuff you buy in a store, you know, mashed to death. Those people don’t live in this house because it’s not a democracy and everyone here gets big chunks of apple in their sauce. However, if you want it smoother, just cut your apple into smaller pieces. Et voilà.
Slow Cooker Apple Sauce
Peel apples with paring knife and cut into large chunks directly into slow cooker. Pour water over top, add brown sugar, cinnamon, nutmeg and allspice and stir to combine. Turn slow cooker on low and cook for 6 to 8 hours. Leave top off for last 1/2 hour of cooking to thicken sauce. Serve warm or store in airtight container in refrigerator for up to 2 weeks.