Slow Cooker Cinnamon Raspberry Applesauce is a cinch to make and makes enough applesauce for days!
For years I only made plain applesauce in my slow cooker then I found out that pretty much any fruit can be added to the slow cooker with the apples to make an even better sauce.
My family enjoys this Slow Cooker Cinnamon Raspberry Applesauce for days. My favorite way to eat it is over buttered toast and Lola’s favorite way is just with a spoon.
This time I added fresh lemon juice to the slow cooker for a touch of added tanginess and freshness. For the last few years I’ve added apple juice or cider to my applesauce (instead of water), this helps sweeten the sauce.
How to make Slow Cooker Raspberry Applesauce:
- Peel, core, and dice about 8 large apples and add to the slow cooker. Add 2.5 cups of raspberries to the pot.
- Sprinkle over a 1/2 teaspoon of cinnamon over the apples and raspberries. Pour over a 1/2 cup of apple juice, and squeeze over a half of a lemon.
- Place the lid on the slow cooker and cook for 5 hours on high, or 8 hours on low.
- Remove lid and stir the apples and raspberries until an applesauce forms.
- Taste the applesauce and decide if you would like to add sugar. Add a tablespoon at a time until desired sweetness is reached.
How to serve Raspberry Applesauce:
- Serve warm over ice-cream.
- Chill and stir in oatmeal or serve on buttered toast.
- Eat alone as a snack!
How to store:
- Chill in small containers and store in the fridge for up to 5 days.
- Freeze any applesauce you won’t eat right away in Tupperware or glass jars (leave about an inch at the top to allow for expansion). Freeze for up to 3 months.
- To thaw; place the raspberry applesauce in the fridge for 24 hours prior to needing it.
- This recipe is not meant for water bath canning, doing so requires an exact science for safety reasons.
Can I use another fruit besides raspberries?
Yes! Other fruits can be used in place of the raspberries and you don’t even have to use an exact amount! This recipe is magic with whatever you have on hand. Try one of these instead of raspberries:
- Peaches, apricots or nectarines
- Even pumpkin (canned) works great! See my Pumpkin Applesauce recipe for measurements.
- Slow Cooker – 5 quart or larger
- 8 large apples (about 3 lbs. I used Fuji)
- 2.5 cups raspberries (about 1 12-ounce package)
- ½ tsp cinnamon
- 1 cup apple juice or apple cider
- ½ lemon
- sugar to taste if desired
- Peel, core and slice apples into eighths, add to the slow cooker.
- Add the raspberries, cinnamon, apple juice and squeeze the lemon juice over.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- Using a whisk, stir the sauce until a sauce forms.
- Taste the applesauce and decide if it needs sweetened. Add sugar, a tablespoon at a time until desired sweetness is reached.