Slow Cooker Applesauce


The slow cooker (or Crock Pot) is used often in the fall and winter seasons because of its ease in creating “set and forget” dinners, but it’s also a handy kitchen tool in the warm months, and especially for those times that you have extra apples on hand. In this post, Jennifer from Savory Simple blog shares her version of Slow Cooker Applesauce. It’s so simple, and a great way to quickly make a sauce to top on a pork dinner, or have on hand for kids’ snacks. Enjoy!

Slow cookers are a wonderful way to prepare homemade applesauce. It’s a set-it-and-forget-it method that means you’ll have one less component to worry about when it’s time to put dinner on the table. It’s also a healthy recipe that both children and adults can enjoy together (and prepare together!). It’s a great afterschool snack for kids. Yet another reason I love keeping applesauce around is because it’s a fast, easy side dish that reheats in no time. I don’t know about you, but I’m all about fast and easy on weeknights.

Any of Stemilt’s apples will work wonderfully in this recipe, but in my opinion it’s best to use an even mix of both sweet and tart apples. Some excellent options are Stemilt’s Golden Delicious, Granny Smith, Honeycrisp, and Pink Lady apples. Once the applesauce has finished cooking, you can always add a bit of lemon juice for extra acidity or some sugar if it needs a touch of additional sweetness. Lemon also can help preserve this applesauce if you intend to freeze it. Any sweetener will work: granulated white sugar, light brown sugar, honey, and light agave nectar are all good options. But more often than not, applesauce needs no sugar at all because Stemilt apples have just the right level of sweetness on their own.

The larger you chop the apples, the more texture the applesauce will ultimately have. I typically aim for 1-2 inch pieces. If you want to save time, there are some excellent, inexpensive devices that peel, core and slice apples all at once in a matter of seconds. I prefer my applesauce to have some texture, but if you prefer it to have a consistency similar to jarred store brands, you can puree the sauce in a food processor, blender, or directly in the slow cooker with an immersion blender after it has finished cooking. Homemade applesauce can stay in the refrigerator for 5 days, or it can be frozen for up to 3 months.


  • 3 pounds Stemilt apples (approximately 6 large apples), preferably a mix of sweet and tart
  • 2 tbsp fresh squeezed lemon juice (approximately 1 large lemon)
  • 1/4 cup water
  • pinch of kosher salt
  • Optional: 1 tbsp unsalted butter
  • Optional: 2 tsp ground cinnamon
  • Optional: 1 tsp freshly grated nutmeg

This set-it-and-forget-it Slow Cooker Applesauce recipe is perfect if you have extra apples on hand.

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  • Yield
    16 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
    Side dish
  • Level


  1. Peel, core and chop the apples (note: there are inexpensive peeler/corer/slicer all-in-one tools that make this process incredibly fast and simple).
  2. Place the chopped apples, lemon juice, water and salt in the bowl of a slow cooker, as well as the butter, cinnamon and nutmeg, if using.
  3. Stir the ingredients and close the lid.
  4. Cook on low for 8 hours or high for 4 hours.
  5. Serve warm, or store in the refrigerator for up to 5 days.

Optional: for a smoother consistency, the applesauce can be pureed in a blender, food processor, or with an immersion blender.

    Nutritional Information

    Per Serving

    • Calories: 52
    • Fat Content: 0.9g
    • Cholesterol Content: 2mg
    • Sodium Content: 18mg
    • Carbohydrate Content: 11.9g
    • Fiber Content: 2.2g
    • Sugar Content: 8.8g
    • Protein Content: 0.3g