Ridiculously-Easy Apple Sauce

Easy Apple Sauce

One of my favorite things to make in the slow cooker is applesauce.  About 8 years ago I made apple sauce on top of the stove.  I was trying to use up apples from our fruitful backyard tree the day before going to Germany for three weeks.  Talk about lots of pressure to get things done before leaving.  Stove-top saucing was labor intensive, and it just plain was not fun.

Easy Crock-pot Apple Sauce

Slow Cooker Days

I don’t remember how I discovered crock-potting apples to make apple sauce because it was too long ago and in the midst of having my kiddos, but once I did it, I could not believe how incredibly easy it was. Seriously, you just cook the peeled apples until they are soft enough and then stir! Easy Crock-pot Apple Sauce I use this recipe if I have two or twenty apples.  Basically you can use however many apples you can fit in your crock-pot. Crock-pot apple sauce makes a great gift, too! Easy Crock-pot Apple Sauce The Verdict: What great baby food or anybody food!  We all love it.  It’s so easy.  I love recipes that I can fix and forget instead of hovering over the stove for a long time. I made baby food for Baby Lucas, my ultra-adorable nephew, that we froze and stored in a plastic food-grade bag. Updated 8/14.

Crock-pot Apple Sauce

Ridiculously-Easy Apple Sauce

Ridiculously-Easy Apple Sauce


  • apples
  • water **update 8/31/13 I don't even use water anymore
  • cinnamon (opt.)


  1. Peel, and slice apples (however many apples you have)-I have done this with as little as 2 apples and with more than 20 apples
  2. Cover the bottom of the slow cooker with water (optional) if your apples aren't juicy. If you have a small amount of apples, just use a couple of teaspoons of water.
  3. Put the apples in the slow cooker, cover, and cook on low for 3-4 hours or so. You don’t need to mash them, because the apples will soften as they cook. Just stir every 30 minutes to an hour or so if you are around. If the apples aren’t turning into sauce while you are stirring, leave them in for another 30 minutes, and check. You can make your sauce as chunky or as smooth as you like. Leave it in for longer to smooth it. You can use a potato masher or immersion blender to expedite the process.
  4. If you leave it in for 5 hours or so, the apples may brown more. I don’t like the darker brown applesauce, so I try to take it out before it gets too dark.
  5. When the sauce is ready, add a dash of cinnamon (or a lot more if you like). Cooking the cinnamon at the beginning strips the apple sauce of the cinnamon flavor, so be sure to add the cinnamon at the end if you want to taste the cinnamon.
  6. Store in a jar in the refrigerator for 3 to 5 days, or freeze leaving 1 inch of space in your jar for expansion.
Have you ever made crock-pot apple butter? Just keep cooking it down and add some spices at the end. Crock-pot Apple Butter


How about homemade fruit leather in the oven??

Homemade Fruit Leather in the Oven

Have you tried any crazy crock-pot recipes?

12 Crazy Crock-pot Recipes

Have you made Blackberry Apple Crisp in the Crock-pot?

Blackberry Apple Crisp in the Crock-pot

Interested in following our Cookin’ with the Crock-pot Board on Pinterest? Click below. Cookin' w the crock-pot Screen Shot


  1. says

    Great way to make apple sauce in big batches. I wonder why the apples turn brown the longer they are in? Maybe if you add lemon juice, they wouldn’t.

    I’m your newest follower and look forward to more great ideas.

    • says

      If you let the apples keep cooking, they will turn into apple butter, and that’s darker than applesauce. I think the longer you let it cook, the more brown it will become. Thanks for following!

  2. says

    What a great idea to make apple sauce in a slowcooker. I’ve cooking lots of apples lately with grape juice, cinnamon, raisins and honey or maple syrup to make pies. I always hand around the kitchen I’m so scared they will burn. This means I can be doing something else while they cook…clever…

    Thanks for sharing. Deb

    • says

      Hi Melody, I know my neighbors took this recipe and canned it. I even got to have some, and it canned well. I would keep in the fridge about a week. I hope this helps. Thanks for visiting!

  3. says

    I made apple butter this weekend exactly the same way, only I added sugar, cinnamon, allspice, and clove. Hot water bath canned the jars for later in the year. Yummo.

  4. says

    Your applesauce looks wonderful! I am always buying unsweetened applesauce at the store, and seriously need to start making my own too! Yours looks so good!

  5. says

    Stopping by from WFMW. Do you know if this will work with apples that have gotten a little soft? I have some that I don’t really want to eat because they’re looking a little rough, but wondered if they might work for applesauce! Thanks!

    • says

      Hi Abby, I usually use soft apples. In fact, I hate using “good” crisp apples for sauce. So, yes!! Sauce up those not-so-great apples!

  6. says

    Pinned this to my Food Preservation board. Looking forward to apple season and canning! Your recipe looks like a keeper!

  7. says

    Looks so easy! It might be time for me to invest in a crock pot…my youngest daughter loves apple sauce and probably tastes even better than Mott’s!

  8. says

    Hi there! I followed you over from a link party tonight and I love your applesauce recipe – especially the fact that there’s no sugar! I’m having my first baby in about a week so I’m stocking up on great ideas for healthy baby foods in the future! Thanks for sharing!

  9. Lea says

    I’m looking forward to trying this. I just found your blog while I was at Sew Many Ways and all of your recipes look delicious. I’ll be trying every one I’ve found so far. :-) Thank you.

  10. Alison says

    I just learned about crock-pot applesauce last week from another blog, and followed the suggestions of other commenters who said not to bother with peeling or coring the apples, because the skins and seeds would cook down into the applesauce. I found that the skins cooked down just fine, but the seeds did not, and I had to strain them out. However, it was still a LOT less work than peeling/coring, so it was good stewardship of my time AND of the apples with which God had blessed me through a friend who spent hours picking them from her tree for me. And yes, most of them were soft and they were too tart to eat, so it was a great way to use God’s bounty instead of letting it go to waste.

    • says

      Hi Alison. Thanks so much for sharing. Next time I make apple butter or apple sauce I won’t peel, and I’ll just throw in apple slices. I love that you are being a good steward of your resources! God bless!

    • says

      Hi Youa.You can cut them however big or small you want, really. The smaller you cut them, the faster they will cook. I usually cut the apple into about 6 wedges. If they are big wedges, I’ll cut those in half. I know that isn’t that specific, but I hope it helps!

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