Crock Pot Applesauce

"This is our family's favorite applesauce. I found the recipe over 20 years ago when I was looking for something to make in the crock pot that I received as a wedding gift."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
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Ready In:
3hrs 25mins
6 cups




  • Mix apples (about 12 cups) with cinnamon and sugar and put into crock pot.
  • Pour water and lemon juice over apples. Cook on low for 6 hours or high for 3 hours.

Questions & Replies

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  1. Patricia D.
    To each her own. But cooking apples for hours just makes no sense to me. While I'm busy in the kitchen I often simply cut up come apples (with the peel) , put them in a pot with a little water (just enough to cover the bottom of the pot) and simmer them with a glass lid on, looking now and then that the water doesn't go dry and stirring a bit. In maybe 15 mins they are soft but hold their shape, like apple pie filling. I add cinnamon, a touch of clove and nutmeg, simmer a minute more and they're done. No need to mash but you can if you want to. We eat them; as is, cut them (with a fork) to put in yogurt or on pancakes, or in a bowl with a touch of whipped cream I can't imagine why anyone would cook apples for Hours. jmho.
  2. copa8
    This might be a silly question but, do you peel the apples?
  3. ashleymsperling
    Approximately how many apples do you use for This?
  4. Monica L.
    What is the best way to store this? First time using this recipe. I made a triple batch with cinnamon and a double batch without. I am looking to store this long term. tia.


  1. Patricia M.
    I can my applesauce. When it is done cooking put it in jars then in a water bath canner for 15 minutes
  2. Cat D.
    Wonderful recipe. I strongly recommend NOT peeling the apples. Mine were local and un-sprayed and had some rough spots on the peels. I just took off blemishes, cut with an apple corer (round gadget that will remove the core and slice the apples into 6 pieces when you press it down from the top-- available at most stores! The skin has a LOT of the nutrients we all want to take in. It is delicious. I used my new immersion blender, and it was just great. I put in cinnamon, honey, nutmeg and a touch of ginger just to perk it up even a tiny bit more. You could add a touch of clove or allspice for s similar perk up though I do not recommend adding all of them-- too much! My elderly mom LOVES to have a little bowl of it every night. I give it to her along with some yugurt. She wakes at around 3 and eats a snack I prepare for her in advance. That way she can eat and I can sleep!
  3. MonsterMaha
    I can't believe I haven't reviewed this yet. I love this recipe and have made it a couple of times since discovering it! You can use any apples, so get whatever's on sale. I subbed Stevia for the sugar, but be careful if the apples are sweet already. You won't need as much sweetener. This applesauce also freezes well in portions and is a great topping to pancakes!
  4. DeniseBC
    We made this for Thanksgiving breakfast with Macintosh apples and added double the cinnamon. Super easy with an apple peeler/corer/slicer. We'll be making again soon!
  5. myninipage
    We love this applesauce. I use a mix of apples, quartered. I rinse apples again after peeling & cut into crock. When done I usually have plenty of water. If more needed I will put in a handful at a time. Then squeeze juice from 1 lemon over top. Cover with cinnamon & sugar just enough to cover, (I use Truvia). Cook on low for 5-6 hrs & I use potato masher right in crock. We like it chunky. - If left alone my husband would eat it by the jar.


  1. Kim R.
    I tweaked this recipe by adding 1/4 teaspoon of nutmeg and 1/4 cup of light brown sugar. I add the light brown sugar about a half hour before the batch is done. This is my favorite apple sauce recipe! So delicious especially with some potato pancakes!!
  2. anitasoldan
    Just made this recipe with fresh crabapples and it turned out beautifully. I weighed the 4 lbs of apples using my husband's Weight Watcher scale which has a cup on it. It translated to exactly 6 finished cups. I used maple sugar and had to double it as the crabs are quite sour. I also used 1 tsp of pumpkin pie spice mix instead of plain cinnamon. On my second batch I discovered that cutting the crabs in half and coring them with a grapefruit spoon is way easier than quartering, coring and slicing. The crabs are small enough not to need slicing. It cut my prep time to less than 1/2 of the first batch.
  3. myninipage
    I add cinnamon. Enough to cover top & then mix in.
  4. neveragain917
    I added a 1/4 cup of honey and a dash of nutmeg
  5. Rochelle H.
    No cinnamon and mixed up my apples.



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