Slow Cooker Applesauce

     One of our annual autumn traditions is a stop at an apple orchard. This year we took a roadtrip to Gays Mills, Wisconsin's apple "capitol".  After sampling a dozen different apple varieties we decided on honeycrisp and took home a bushel. They're pretty heavenly- the perfect combination of tarty and sweet. Needless to say, we're still working on whittling down our bounty of apples.

   I love to break out the slow cooker this time of year. It's way too easy to put your ingredients in and come back to it hours later. In efforts to use up some of our apple supply, I whipped up a slow cooker applesauce with brown sugar & cinnamon that did just the trick. I dare you to try not to eat the entire bowl when it's warm out of the crockpot! 



3 lb Apples (8-10 Small/Medium Sized Apples)
1/2 Cup Water
2 Tablespoons Brown Sugar (optional)
1 Tablespoon Cinnamon
1/4 Teaspoon Salt


  1. Start by peeling and coring the apples & then cutting them into 1-2 inch chunks
  2. Place the apple chunks in the bottom of the slow cooker
  3. Pour water into slow cooker and stir to coat apples
  4. Add brown sugar, cinnamon, and salt and stir to coat apples
  5. Cook on high in slow cooker for 4-5 hours, stopping to stir 2-3 times while cooking
  6. Before serving, use a wooden spoon to break up the bigger chunks of apple before serving. Enjoy warm for tastiest results!

   We used a mixture of honeycrisp and cortland apples for our sauce and loved how it turned out, but you could use whatever you have available! The brown sugar gave the applesauce an almost carmelized effect. It was a beautiful balance to all of the tartiness of the apples! Pro tip: reheat your leftovers for a minute in the microwave for extra deliciousness.