Crock Pot Applesauce

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I have been making this crock pot applesauce recipe for quite sometime now.  I had never put it up on the blog, but after quite a few requests, I decided to do so.  This crock pot applesauce holds a special place in my heart. When I was a little girl, we would go to my great grandmother’s house for the holidays.  She lived in this really old apartment building that she owned.  It is still in my family to this day.  Us kids always wanted to eat her applesauce.  She made the best I ever tasted.  I think if she were alive today, she would approve of my version.


It is pretty darn good!  The best part?  There is no sugar added.  Slow cooking the apples in allows for the natural sugars to come out.  Plus, adding spices like cinnamon, nutmeg and vanilla beans, makes the dish seem sweet without having to add any sugar.
I also make a delicious slow roasted pear crumble in the crock pot.  I used pink lady apples so they have a bit of tartness too that I just love.  Any apple would work though. The apple peels didn’t go to waste either.  My daughter munches on them as a snack.  The dog does too!

Crock Pot Applesauce

Crock Pot Applesauce

Crock Pot Applesauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Crock Pot Applesauce

This crockpot applesauce is a perfect blend of apples and spices slow cooked in the crock pot to create an applesauce that will take you back to your childhood.



  • Throw everything in the crock pot.
  • Cook on high for the first hour, stirring occasionally.
  • Then turn to low and cook for another 6 hours or so.

The longer the better. I like my applesauce chunky, but if you like it smooth you can blend it at the end. That’s it. Your house will smell better than any Yankee Candle ever would!

What are some of your favorite things to make in the crock pot?

98 thoughts on “Crock Pot Applesauce

      1. Hi there – just wanted to give you a heads up. I too am now a health junkie and have committed to making everything at our home as natural and pure as possible in the wake of health problems. I wanted to let you know that I found out a ton of information on lead in crock pots. Apparently it’s a terrible problem that a lot of people don’t know about. I have read that Hamilton Beach is safe, however many others including popular brands like Rival tested very high for both lead and cadmium and these crock pots were making people very sick! You can buy lead testing kits at the hardware store. Stay safe!

          1. I have read that only a few select models have been recalled for lead contamination. Others are considered safe. Liners can be used, as well, to help protect from contamination. You can find more information via Google. For the most part, you can slow-cook safely with confidence.

  1. This might be a silly question, but what do you do with the vanilla bean? Just throw it in whole or crush it? I’ve never used them in a recipe before! Thanks

    1. Scrape the seeds out of the inside and throw them in. You can throw the peel in as well for extra flavor, but it needs to be removed after cooking. It helps flavor like a bay leaf does in soups.

  2. Have you ever left the skins on? I use organic apples, washed, and steam them when I make applesauce for my kids. Then I purée it. I know keeping the skins on is better for them and love the idea of using the crockpot so wondering if you’ve ever tried it. Thanks!

    1. I haven’t tried, but I have thought about it. My daughter loves to eat apple peels as a snack, so I just save them for her. I have also thought about popping them in the dehydrator.

    2. I leave my skins on. It will just give you little flecks of color to your sauce.
      * I use and immersion blender at the end to break up the peel.

      1. I need to get one of those. My daughter loves to eat the skins, so that is why I peel them. I may try with the skins on sometime though.

  3. I like to add pure canned pumpkin puree to my applesauce with pie spices, it’s adds a nice twist to the taste. Plus more vitamins, fiber and beta carotene.

      1. Must try adding canned pumpkin to my applesauce…..If anyone has a Vitamix you can make applesauce in it…..Just wash and cut apples in quarters, skin and all…add little lemon juice and blend until chunky or smooth, which ever you choice…..If you don’t like it raw, it can be cooked …

  4. I made this one day during a snowstorm, and every time we came back inside from shoveling or playing with the dogs, the house smelled fantastic! I doubled the recipe so I could freeze and share some. So easy and delicious! Thank you, for this and everything you’re doing.

  5. Stumbled upon your blog on Pinterest. I just wanted to send you a comment: I absolutely love your recipes and the blog posts I’ve read so far on various other topics pertaining to our overall health. Thank you for sharing your healthy recipes and ideas. I LOVE LOVE LOVE it! Especially, thank you for sharing this special recipe from your great grandmother.

  6. If I use vanilla extract, how much should I use? What an awesome idea. I will try this this weekend. Would you use the same spices for pears, peaches,etc?

    1. If you are using extract, I would add about 1 tsp. Yes, you can most certainly do it with pears and peaches. I have tried pears and it’s delicious. I guess I will try peaches too. Peaches would probably be heavenly on top of some vanilla ice cream.

  7. I have seen cloves in your recipes a lot, Im not sure what they are ! lol
    What are they ? and where can you find them ?

    1. They are a spice and you can find them in the spice isle of every grocery store. If you have trouble finding them, you can omit if you like.

  8. I love your blog and this is exactly what I am looking for. Healthy and delicious recipes. And for the applesauce recipe, are you using large apples? Thank you for sharing. Looking forward to try it out:)

    1. Thank you! I used regular sized apples. Really, this recipe is so simple that you can use any apple size/flavor you like. I usually try to buy whatever is on sale. :)

  9. Thank you for this wonderful recipe, I buy the motts ones all the time for convenience but after reading the blog about those and this wonderful recipe I will be making this instead! (I love using my crock pot!)
    I would like to make different flavours as I (and the kids) like variety in my lunches so just curious if I was to add in strawberries or blueberries, should I change the quantity of apples used? Thanks :)

    1. You are very welcome! I don’t think you need to decrease the amount of apples as long as you have a good sized crock pot. I love the idea of adding other fruits. I may try that next time too!

  10. This looks similar to my recipe. I think using 2 types of apples (1/2 green, 1/2 red) adds to the depth of flavors, along with a small squeeze of fresh lemon juice. Mmmm… my crockpot is calling!

  11. Looks like a fantastic recipe. I was thinking about canning some from apples on my sister’s tree. Can this be canned? I would really like to try your recipe. I don’t can a lot but on occasion and want to do more since I don’t like to buy processed food. Any advice?

    1. I do not have any experience canning, but I would think this could be canned. I freeze it and that works out great!

        1. I was also wondering about canning this. I think it would work fine- it seems similar to other recipes I’ve seen, so I don’t see why you couldn’t:) Excited to try it with the slow cooker!! Thanks for all the great recipes!!

  12. I just finished picking a whole bunch of apples off a friends tree. was going to make some apple sauce. perfect timing to come across your recipe. last time I made apple sauce it was very similar to yours. so I am positive this will turn out amazing! thanks for your share of your great grandmothers recipe. :)

  13. This was the first recipe of yours that I ever tried. I made it one day this past winter, while we were having a snow storm here in NY. Every time my husband came in from shoveling, he would tell me how good the house smelled! He couldn’t wait for dinner to try the applesauce- which was DELICIOUS!! And so easy!
    I doubled your recipe so that I could give some away and also freeze some. We just used the last of the frozen applesauce this past weekend, and it was as good as the day as I may it.
    Thank you for your wonderful site.

  14. Hi! I want to let you know how loved this recipe is in our house. I have 8 month old twin girls and I make all their food from scratch. They love, love, love this applesauce! And I always make enough that my Hubbie can enjoy some too – over ice cream. Thanks so much!

  15. I cut up 10 apples and 10 pears and mixed them up in 2 crocks. My house smells better than pumpkin scented anything. Took my daughter to school and got to smell it all over again when I walked back inside :D

      1. About how long will this keep in the fridge? I’ve got one container in the fridge, one in the freezer and will give one to a friend but I’m just not sure what to tell her when it comes to the expiration period.

          1. I make apple butter all the time, and it can last for up to a year in the fridge. Curious why this would only last less than 2 weeks?

          2. I just assumed that was how long it would last. But from what you are saying, it could last longer. Mine never lasts past a few weeks because my family eats it so fast. :)

  16. I make fresh peace and applesauce in my Vitamix on a regular basis. I’ve been making it for my kids since I bought my Vitamix 10 years ago. We love it with spices! It’s especially delicious blended until it’s hot and we pour it over homemade whole-wheat sourdough pancakes. Yummy!—and I don’t even bloat since the sourdough process gets rid of the gluten. :)

  17. I use a similar recipe, but I let it cook on low an extra 12 hours to make apple butter. I also leave the skins on. I run it through my blender, cool it off, put it in a jar, mix in 2 Tbsp of whey, and let it ferment on the kitchen counter, loosely covered, for 3 days. Voila, fermented apple butter with a good dose of healthy probiotics. It lasts 9 months in the fridge to boot. I don’t see why you couldn’t ferment the apple sauce either. Thanks for your posts, I love your recipes.

  18. This is wonderful!!!! :-) I have a co-op that sells huge amounts of apples, they get cheaper the more you buy, and now I know what I can do with them!

    Just found you tonight! NEED to peel myself away and join my hubby to sleep, but I am having a hard time doing so with all your great real food recipe ideas!!

    Thank you so much for your time and all that you are doing!!

    Blessings to you and your family!

  19. Do you use whole cloves, and if so, do you take them out once the applesauce is made? The only time I’ve used cloves for any recipe is when we cooked a ham for Thanksgiving one year, and we discarded them once the ham had cooked, so I’m not familiar them.

  20. I justgot done making this and for some reason it came out tasting bitter. I used fiji apples with the skin on and used half the amount of nutmeg specified. I also blended it too long so a little too thin for me. Is there anything i can do that you think would take out the bitter? Also do you think it will thicken a little after refrigeration or should i cook it off to make it thicker, or i have sure gel fruit pectin. I dont want to have to waste it. Thought of adding yogart to it too but want to eat it straight to. Please help.

    1. Really? Sorry it came out bitter. To take out the bitter, why don’t you add a little maple syrup or coconut sugar. For thickening, you can try arrowroot or some chia seeds.

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