Crock Pot Applesauce

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

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.

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

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  1. Throw everything in the crock pot.
  2. Cook on high for the first hour, stirring occasionally.
  3. 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?

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122 thoughts on “Crock Pot Applesauce

    1. I hit water can it it last one year. If you can’t eat in a year General rule is can less or give as gifts. Always research

      1. Sorry it’s hot water bath I use the ball blue book instructions for preserving food. Remember this books are updated you should not get stuck doing it the same way all the time because lids sealing change

  1. 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.

  2. 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.

    2. My first batch, made with Granny Smiths, was a little bitter and so I had to add a small amount of brown sugar. My second batch was made from 2/3 Fuji and 1/3 Granny Smiths and wasn’t bitter at all. So, that’s my current formula.

  3. How much vanilla extract instead on a ground vanilla bean. This is the only applesauce I have seen to add vanilla. Do not want to add to much.

  4. I’d love to make this recipe! Looks yummy. I’m planning to make it for snacking but also for your Apple Pie Ice “Cream.” Did you use fresh or ground ginger in this recipe?

  5. Hi! How many servings does this make? Sorry, I can’t find the info if it is listed somewhere! Can’t wait to try this.

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