Slow Cooker Applesauce

Disclaimer

The smell of apples simmering away fills my home. A couple weeks ago I bought almost 30lbs of organic apples from my co-op (Azure Standard). Since then I have taken a break from pumpkins and squash to make all sorts of apple treats. Never fear, the pumpkin will make an appearance again soon.

I like to make my own apple sauce and my favorite way of making it is in a slow cooker. Making your own applesauce doesn’t get any easier than this! You can remove the peels if you want but I prefer to leave them on for, nutrition, fiber and color. This time I used fuji apples but my favorite way is to use a mixture of different kinds. The fuji apples made for a perfect balance of sweetness. If you feel like you need to add sweetener add a small amount of raw honey once it is done cooking. Using organic apples is very important because none orgainc apples are near the top of the Dirty Dozen because the contain a high level of pesticides.

Slow Cooker Applesauce
Author: 
 
Ingredients
  • 4 quart slow cooker*
  • 12 or so large organic apples
Instructions
  1. Remove the stems from the apples. Cut the apples into quarters and remove the cores**. Cut the apples into large chunks.
  2. Throw in a 4 quart slow cooker and cover with the lid. Cook on high for about four hours.
  3. You can leave the apple sauce chunky or blend it till it is smooth like I did. Another option is to blend half the apple sauce and leave the rest chunky, mixing the two together. This makes about 2½ quarts.
  4. * You can also cook this in a large sauce pot on the stove over medium heat. Keep a vigilant eye on the cooking apples to be sure they don't burn or bubble over.
  5. **If you want you can save your apple cores and peels for making apple cider vinegar. Another option would be to feed them to your chickens or compsot them.

This post is part of Fat Tuesday, Teach Me Tuesday,

Disclaimer
About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Comments

  1. Hi Katie – Thanks for this. I’ve just been given a lot of homegrown apples. They are headed for my slow-cooker and are then to be donated as an accompaniment to pork baps (Fundraiser). Jo

  2. Sorry about that Amber, I put it in the fridge or frezzing. It should stay good in the fridge for about two weeks.

  3. How do you keep your applesauce, once it is sauced? Do you pop them in the freezer?

Trackbacks

  1. […] in the fall, I can’t eat them all before they go bad. That’s why I enjoy making pies, apple sauce and muffins. Or, I preserve them through dehydrating — which is easy and requires very little […]

  2. […] house to help with the harvest. We picked bushels of them until the tree died and made apple cider, apple sauce, and apple […]

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