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Slow Cooker Cinnamon Applesauce

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Slow Cooker Cinnamon Applesauce

This slow cooker cinnamon applesauce recipe is so easy to make. It turns out perfect, and my 3-year-old gobbled it up! Note- this is not a canning recipe, eat right away, refrigerate, or freeze. This applesauce is yummy on toast, ice cream, or use in place of oil in your cake mixes.

Make sure to get all the peel off your apples, and the core removed completely, it really isn’t tasty when you bite into a hard piece apple.

smallapplesauce

Wash, peel, and slice apples. Add the cinnamon sticks and cinnamon powder.  Add 1 cup of water to slow cooker.

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cinnamon applesauceCook on high for 4 hours, stir occasionally after 2 hours.

cinnamon applesauce

Slow cooker cinnamon applesauce
 
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Serves: 10
Ingredients
  • 4 pounds apples, any variety
  • 2 cinnamon sticks
  • 1 tablespoon cinnamon powder
  • 1 cup water
  • 2 tablespoons sugar, or more or less to taste
Instructions
  1. Wash, Peel and slice. Put in slow cooker.
  2. Add cinnamon powder, and cinnamon sticks and water.
  3. Cook on high for about 4 hours or on low for 8. Stir occasionally after 2 hours. The applesauce will be done when it has little or no chunks.
  4. Remove cinnamon sticks
  5. Add sugar to taste.
  6. Note, this is not a canning recipe, eat right away, refrigerate, or freeze.

Sarah

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Comments

  2. Sounds delicious. You might want to add a little nutmeg or allspice. You could easily turn it into a canning recipe by putting the jars into boiling water (or at least 180 degrees F). Put the lids in hot water. Fill the canning jars with the applesauce leaving 1/2 inch headspace and remove any air bubbles. Put the jars back in the water for 20 minutes. remove and let jars cool and listen for the “ping” that indicates the jars have sealed. My wife and I make homemade applesauce and enjoy it year round.

    Reply

    • I’m glad you wrote this about canning, I was thinking the same thing but am new to canning and wondered why it said you can’t can this. I’d like to try it with the strawberry applesauce too! Both recipes sound delicious!

      Reply

  9. I love making things like this, and apple sauce is an all time favorite of mine especially. Since having to live with excessive dietary restrictions for medical reasons as well as having very limited mobility and so few days that I am able to enjoy myself creating decadent and delicious delights for my family; so when I am able, I am certain to take advantage and bulk my endeavors to ensure that we don’t go without when I’m in a down time phase. In reading your intro, much to m surprise, you noted that ” this is not a canning recipe – although you recommend eating immediately, refrigerate or freeze. I was wondering if there was a particular reason that this recipe shouldn’t be canned. I can most sauces that I make but I’m also aware that not everything cans well. Could you please let me know the reasons not to consider canning this recipe. ~ With much appreciation. Karen … a.k.a Kay’s Kitch-Yen (it’s where balance in life happens) 🙂

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    • Whenever I “can” I follow an exact canning recipe from a good source. I don’t want to get anyone sick by saying this is safe to can since I am not an expert on canning. 🙂

      Reply

      • Thanks Sarah, I can appreciate that. 🙂 <3 From what I see in this recipe, I wouldn't suspect there would be a problem to "can"; as long as proper techniques and temperatures are followed to procure stable seal. From my vast experience with canning, this recipe would seem to easily be canned as long as the sauce and jars reach optimal temperatures to seal. Thank you for your wonderful recipes. I have been inspire by a few of them now and I'm looking forward to visiting more. 🙂

        Reply

  10. I printed out the recipe and went to go make it and noticed that adding the 1 cup of water appears in your post but not at the end where the full recipe is listed. I would for you to know that your applesauce was absolutely delicious, super easy, eaten by all, thank you!

    Reply

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