Slow Cooker Cinnamon Applesauce
22 Comments Jul 25, 2019
Updated Jan 20, 2023
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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.
Table of Contents
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.
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
Sarah’s 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
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? Leave a comment below!
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!
thank you for letting me know I will fix that. I am so glad you liked it!
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) 🙂
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. 🙂
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. 🙂
Prep time 20 hours??? LOL
Wow! I fixed that. Though sometimes, peeling all those apples feels like 20 hours. 🙂
Apples and cinnamon are two of my favorite things. I love how this can be made in the slow cooker!
This applesauce looks so easy and delicious! It would make a lovely gift too!
I love applesauce cooked it in the crockpot. This looks amazing…
I love this concept. It must smell amazing while cooking.
I love recipes like this that change how you do things! I bet this is way better than the store bought stuff!
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.
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!
What a neat idea! Thanks for sharing 🙂 Looks good!