This slow cooker cinnamon applesauce recipe is so easy to make. It’s yummy on toast, ice cream, or use in place of oil in your cake mixes.
We use applesauce almost daily for breakfast at our house. We often buy store-bought though I try to make this Slow Cooker Cinnamon Applesauce a few times a year.
What kind of apples should I use?
- Any variety is great in this recipe. My favorite is whatever is on sale which is usually Gala or Fuji.
- If you are using an apple that is very tart such as Granny Smith, be prepared to add sugar at the end of the cooking time.
How to make Slow Cooker Cinnamon Applesauce:
- Peel the apples. Slice and core them. Do not leave any bits of the core on the apples, they will not break down in the slow cooking process.
- Add the apples to the slow cooker.
- Add ground cinnamon and cinnamon sticks on top of the apples.
- Add apple juice, apple cider or water to the apples. This will help make a juicy apple sauce and prevent burning.
- Place the lid on the slow cooker and cook on low for 8-10 hours or high for 5 hours.
- To make the cooked apples into applesauce take a whisk and stir the apples, breaking apart the apples into a sauce.
- Add sugar if desired, it may not be
nessasary . Only add a tablespoon at a time.
How to serve:
- Serve as is with just a spoon.
- Serve warm over ice-cream
- Spoon cold applesauce over buttered toast or pancakes.
- Use the applesauce in recipes such as; Applesauce Cake, Crockpot Applesauce Pork Chops, or Cinnamon Apple Sauce Cookies.
How to store:
- If you aren’t going to use the applesauce straight away, place in containers and Refrigerate for up to a week.
- Freeze in jars or Tupperware for up to three months.
- This is not a canning recipe, canning takes an exact science for safety reasons.
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Slow Cooker Cinnamon Applesauce
Make homemade applesauce right in your slow cooker. Set it and forget it, and come home to the best scent ever.
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Servings: 15
Calories: 73kcal
Equipment Needed:
Ingredients:
- 4 lbs. apples any variety
- 2 cinnamon sticks
- 2 tsp. cinnamon powder
- 1 cup apple juice or cider (water works fine too!)
- sugar if desired
Instructions:
- Wash, Peel and slice the apples and place them in the slow cooker.
- Add cinnamon powder, and cinnamon sticks and apple juice.
- Cook on high for 5 hours or on 8 to 10 hours on low.
- Remove cinnamon sticks. Use a whisk to stir the applesauce until the desired consistency is reached.
- Add sugar if desired (only add a tablespoon at a time, this recipe takes none or just a tad of sugar)
How to Video:
Recipe Notes:
This is not a canning recipe; canning involves an exact science and special precautions. Refrigerate, freeze, or eat this right away.
Nutritional values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/15 of the recipe with no sugar added.
Nutrition Information:
Calories: 73kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 149mg | Fiber: 4g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 5.7mg | Calcium: 20mg | Iron: 0.3mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
This is your good old basic applesauce recipe and it’s a good one! It freezes very well and taste just as awesome when it defrosts or try it when it’s still a little frosty.
I would like to contribute from the prep standpoint because this recipe is fine just the way it is but I have my way of prepping here it is:
After I core the apples, I am leaving the skin on as 8 to 10 hours in a slow cooker most definitely will cook the skins for those of us that do like them intact, I then quarter the apples. Using my food processor I put a bunch of them through the chop cycle and then dump them into the slow cooker it goes rather quickly and I achieve the texture that you see in Sarah’s pictures before they’re even cooked! This avoids using an immersion blender or really working them over at the end to achieve a smoother texture and of course get them well blended. We enjoy our sugars so I do add raisins during the cooking time, and whatever amount of white and brown sugar is necessary depending on the apples and their tartness. Well, I’ve added my two cents, and it works for me maybe somebody else will find it useful as well!