Slow Cooker Applesauce

Fresh apple sauce in a bowl.

Manuela Weschke / Getty Images

Prep: 15 mins
Cook: 6 hrs
Optional Canning: 20 mins
Total: 6 hrs 35 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
83 Calories
0g Fat
22g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 83
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 13%
Protein 0g
Calcium 12mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade applesauce is one of the easiest kitchen projects you can undertake, made even easier by using the slow cooker. All it takes is a short prep time and in a few hours of inactive time you'll have the perfect applesauce to your taste—sweetened or unsweetened, coarse or smooth, spiced or plain—it's entirely up to you. The end product can be frozen or water bath canned for long-term storage.


  • 4 pounds/1.8 kilograms apples
  • Optional: 1/4 cup/57 grams light brown sugar (or 3 tablespoons honey)
  • Optional: 1/4 teaspoon ground cinnamon
  • Optional: 1/8 teaspoon ground nutmeg
  • 1 cup/236 milliliters water
  • 1 tablespoon/15 milliliters lemon juice

Steps to Make It

  1. Gather the ingredients.

  2. Wash the apples. If they feel waxy, scrub with a vegetable brush. Cut into slices or chunks no thicker than 3/4-inch.

  3. Put the prepped apple pieces into the slow cooker and mix them with the sugar and spices, if using.

  4. Combine the water and lemon juice. If you are using honey rather than sugar, dissolve it in the water separately before adding to the apples.

  5. Pour the liquid over the apples. Give all of the ingredients in the slow cooker a good stir.

  6. Cover the slow cooker. Cook the applesauce on the low setting for 6 hours or on the high setting for 3 hours.

  7. Depending on the consistency you like, run the sauce through a food mill using coarser or finer screens as desired. If you want an extra-smooth applesauce, purée the strained applesauce in a food processor or blender.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

How to Store

  • To freeze, simply transfer the applesauce to freezer-safe containers or bags, removing as much air as possible, and freeze for up to 3 months.
  • To can applesauce, fill clean pint or half-pint jars, leaving 1/2 inch of headspace between the top of the food and the rims of the jars. Use a butter knife or a small spoon to release any air bubbles. Wipe off the rims of the jars with a moistened paper or clean cloth towel (any food stuck to the rims could prevent a good seal). Fasten canning lids. Process in a boiling water bath for 20 minutes. Adjust for your altitude if necessary.


  • There's no need for laborious peeling and coring of apples here. A simple food mill will take care of all that at the end of the process. The peels, especially from red apples, will give the final applesauce a lovely blush color. It's a good idea to use organic apples in this case since you'll be cooking the skins in with the sauce.
  • If, however, you prefer your applesauce much chunkier or you do not have a food mill, then peel and core the apples first and simply mash with a potato masher at the end until the desired consistency.