Homemade Applesauce for Lazy Cooks

Sunday morning we picked apples and Sunday night I made homemade applesauce for the first time. Making applesauce from scratch is something I have been wanting to do for years. Now I can say I have—damn, why didn’t I put that on my list? Anyway, I made applesauce, it was super easy, and it kicks store-bought applesauce right in the pop-up cap.

I decided to make my applesauce via the slowcooker method so I could wake up Monday morning and have hot applesauce for breakfast. The recipes I found online were all over the board. Some called for as little as a tablespoon of sugar and others as much as an entire cup. So I did what any good cook would do—I consulted the various recipes and then completely adapted it to my own liking. The results were great and I will be making another batch very soon. Did I mention it was super easy to make? And delicious? Okay, good.

Seriously, tell me this doesn’t look yummy. Look at that melted butter dusted with cinnamon. Mmm…

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Here is my adaptation of the recipes I came across. Enjoy.

Slowcooker Applesauce

10-12 medium apples—peeled, cored, sliced/chunked
1/8 cup each white and brown sugar
1/2 tsp. cinnamon
1 tsp. vanilla
1/4 cup water
1/2 TB lemon juice

Toss it all in the crockpot.
Give it a stir.
Cook 8 or so hours on low.
Mash with an immersion blender to desired consistency.
Serve hot (with a pat of butter, my favorite) or cold.

Notes about what worked for me
I used Jonathon apples. I like the tartness of a Jonathon and they are good for cooking.
With the sugar I just eyeballed about half in a 1/4 c. measuring cup. You may find you need more or less, but this was a good amount for us.
You want the crockpot to be 2/3 to 3/4 full for good cooking. I used a medium size crockpot for this recipe.
I put the crockpot on around 6 pm. I finished the applesauce at 8 the next morning. So no worries about cooking it too long—within reason. You could probably cut the cooking time in half if you cook it on high.
I did a primarily smooth applesauce with just a few small chunks throughout and the immersion blender was perfect for this. You could also use a food mill or a fork to mash it up.  I imagine a blender or food processor. Just remember not to fill those last two more than halfway as the heat will cause the contents to expand. Hot applesauce on skin can’t feel good.

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