Crockpot Applesauce
If you don’t have a crockpot, you can make it on the stovetop just as well, just check often to make sure the water doesn’t evaporate. Once the apples have cooked down, you’re good to go.
16 apples, peeled, cored and cut into quarters
1/4 cup water
1/4 cup brown sugar, optional
Place apples and water in crockpot. Cook on high for about 4 hours or until apples have softened. Mash with a potato masher to the desired consistency. (I like it chunky.) Stir in brown sugar, if desired. Serve warm, at room temperature, or chilled.
You can also cool to room temperature and freeze this in sealed containers to enjoy later.
– Don’t forget to visit Tasty Tuesday for more delicious inspiration.
What’s your favorite applesauce memory?
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Ok, so I am 6 months along wit my 2nd child and have been having some SERIOUS apple cravings. That looks amazing, and I am seriously contemplating leaving my house right now to buy some MORE apples. Great post!
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Have this in the crockpot right now, and it smells wonderful!
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I am going to try this one next week. How do you freeze it? Just in a freezer bag? Does it change being frozen?
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Jessica Reply:
January 7th, 2011 at 9:54 pm
@Claire, my kids prefer it frozen. I just freeze it in 2 cup containers.
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Do you have a preference with the apples you use? I have read that some people mix the varieties for better flavor. Thanks it looks awesome!
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Jessica Reply:
September 26th, 2011 at 7:08 am
I usually do granny smith, braeburn, or gravenstein.
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I’m on my second batch. We loved the first one so much and I have a plethora of apples right now!
Thanks for such an easy recipe. Oh, and I meant to tell you, your Greek Lemon Chicken Soup recipe that you posted ages ago is now one of my favorite soups! So double thanks! lol
Tara
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mmm!! Thanks for the recipe! I have it in the crock pot right now, I added cinnamon and I can’t wait to serve it to the kiddos when they wake up from their nap soon! =)
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I was brought to this recipe from Pinterest but I want the Greek Lemon Chicken Soup recipe that someone else mentioned in a comment. I tried to search the website and didn’t find it. Is that still available on the site? Thanks!
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Jessica Reply:
January 9th, 2012 at 2:18 pm
You’d have to show me the pinterest link. I don’t have a greek lemon chicken soup, so but it may have been linked to one of my recipe round-ups?
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Joann Reply:
January 9th, 2012 at 6:03 pm
@Jessica, I clicked on the applesauce recipe on Pinterest but someone commented above about the Greek Lemon Chicken Soup. Oh well, it just sounded good…I’ll have to google it. I am going to try the apple sauce though…thanks for the reply!!
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Jessica Reply:
January 9th, 2012 at 8:19 pm
@Joann, I see what you mean now that I’m looking in the above string. I think that she just got me confused with someone else and I must not have had time to respond to the comment.
Like you, I was not fond of jarred applesauce. I had NO idea how amazing homemade applesauce could be, until I started making homemade baby food for my youngest (about 4 yrs ago). I like mine a bit more simple with just some ginger and cinnamon. The ginger is extra calming to an upset tummy. Every time I eat it, it reminds me of apple pie. I haven’t made a huge batch in the crockpot before. My boys go through it so quickly that I really should make a ton of it and freeze it.
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You have brown sugar as optional. Do you think I can add it? I’m thinking of making a big batch and using half for snacks and the other half for baking–the latter is probably best unsweetened. Thanks!
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Jessica Reply:
February 21st, 2012 at 1:02 pm
It’s a personal preference in my mind. Really depends on your apples. A tart apple, like Granny Smith, may need it.
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I am very excited as I have just bought a new freezer! I am keen to get cooking, but just had a query before I start. I was wondering how you freeze your apple sauce? Do you put it in ziplocks or into containers? I was thinking it would be a great afternoon tea snack for my kids. I am just not sure which container would be best to freeze it in, for individual portions? Any suggestions? Thanks!
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Jessica Reply:
May 13th, 2012 at 3:57 pm
@Fleur, I typically use 2-cup containers. Cool the sauce to room temp and then chill in the fridge before you freeze. My kids like it almost slushy, not fully thawed. Good luck!
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