Nothing beats a warm bowl of applesauce that tastes like fall and comfort in every spoonful. This slow cooker version is simple, hands-off, and makes your kitchen smell incredible. It’s the kind of recipe you can set in the morning and forget about until later.

Whether you like it chunky or smooth, plain or spiced, this applesauce is easy to customize. Serve it warm, chill it for later, or freeze a batch for busy weeks.

What Makes This Recipe So Good

Hands-off cooking: The slow cooker does all the work. No babysitting a pot or constant stirring.
Minimal ingredients: Just apples, a splash of water, and optional sweetener and spices.
That’s it.
Custom texture: Mash it for a rustic, chunky sauce or blend it silky smooth.
Naturally sweet: Many apples are sweet enough on their own. You control the sugar.
Great for meal prep: Stores well in the fridge and freezes beautifully.

Ingredients

4 pounds apples (about 10–12 medium; a mix of sweet and tart like Fuji, Honeycrisp, Gala, and Granny Smith works best)
1/2 cup water (or apple cider for extra flavor)
1–3 tablespoons sugar, honey, or maple syrup (optional, to taste)
1–2 teaspoons ground cinnamon (optional)
Pinch of salt (enhances flavor)
Optional add-ins: 1/4 teaspoon ground nutmeg, a splash of lemon juice, or 1 teaspoon vanilla extract

How To Make Slow Cooker Apple Sauce

Prep the apples: Peel, core, and chop apples into roughly 1-inch pieces. Uniform pieces cook evenly.
Load the slow cooker: Add apples, water (or cider), salt, and cinnamon if using.
Stir to combine.
Cook low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the apples are very soft.
Adjust sweetness: Taste. If you want it sweeter, stir in sugar, honey, or maple in small amounts. Start with 1 tablespoon, then adjust.
Choose your texture: For chunky sauce, mash with a potato masher.
For smooth sauce, use an immersion blender right in the slow cooker or transfer to a blender and blend carefully.
Finish and cool: Add optional vanilla or lemon juice if you like. Let the applesauce cool before transferring to jars or containers.

How to Store

Refrigerator: Store in airtight containers for up to 7–10 days.
Freezer: Freeze in jars or freezer bags for up to 3 months. Leave headspace if using jars.
Thawing: Thaw overnight in the fridge, then stir well.
Warm gently on the stove or in the microwave if desired.

Benefits of This Recipe

Healthier than store-bought: No preservatives, and you control the sugar.
Kid-friendly: Soft, sweet, and easy to digest. Great for toddlers and lunchboxes.
Budget-friendly: Use whatever apples you have, especially those a bit past their prime.
Versatile: Serve it warm with pork chops, spoon over pancakes or oatmeal, or swirl into yogurt.
Low effort: Minimal prep, no fuss cooking, and easy cleanup.

What Not to Do

Don’t skip the liquid: You need a little water or cider to prevent scorching early on.
Don’t over-sweeten at the start: Apples concentrate as they cook. Sweeten at the end to avoid a sugary sauce.
Don’t blend while it’s piping hot without care: If using a blender, vent the lid and blend in batches to avoid splatter.
Don’t use only tart apples unless you like it tangy: Balance Granny Smith with sweeter varieties for classic flavor.
Don’t leave the peels on unless you plan to blend: Peels can make chunky applesauce chewy.
If blending smooth, peels are fine.

Variations You Can Try

Spiced Applesauce: Add cinnamon, nutmeg, and a pinch of clove or allspice.
No-Sugar Applesauce: Skip the sweetener and use sweeter apples like Fuji or Gala.
Maple Vanilla: Stir in maple syrup and vanilla extract at the end.
Apple-Pear Blend: Swap 2–3 apples for ripe pears for a mellow, floral twist.
Ginger Apple: Add 1/2 teaspoon ground ginger or a few slices of fresh ginger (remove before blending).
Cran-Apple: Add 1 cup fresh or frozen cranberries for a tart, ruby-red sauce. Increase sweetener to taste.
Lemon Brightness: Add 1–2 tablespoons lemon juice for a brighter, less sweet profile.

FAQ‘s For Slow Cooker Apple Sauce

Do I really need to peel the apples?

If you want a smooth applesauce, peeling helps. For chunky sauce, peels can be tough. If you plan to blend thoroughly, you can leave the peels on for extra fiber and color.

What apple varieties work best?

A mix gives the best flavor. Try a blend of sweet apples like Fuji, Gala, or Honeycrisp with a couple of tart apples like Granny Smith for balance.

Can I make this without added sugar?

Yes. Many apples are sweet enough on their own. Taste after cooking and only add sweetener if you need it.

How do I fix watery applesauce?

Remove the lid and cook on HIGH for 20–30 minutes to evaporate excess liquid, or simmer on the stovetop while stirring. You can also blend to thicken slightly.

Can I can this applesauce?

Yes, applesauce is safe for water bath canning when made without thickeners. Follow tested canning guidelines for processing times and acidity, and use proper sterilized jars and lids.

How do I get a pink applesauce?

Use red-skinned apples and leave the peels on. Cook as usual, then blend. The peels tint the sauce a pretty pink.

What if I don’t have a slow cooker?

Use a heavy pot on the stovetop. Add the ingredients, cover, and simmer on low, stirring occasionally, until the apples are very soft, about 25–40 minutes.

Is this good for babies?

Yes, if made without added sugar and blended smooth. Always check with your pediatrician for age-appropriate textures and introduce single ingredients first.

Can I double the recipe?

Yes, as long as your slow cooker isn’t more than about three-quarters full. Cooking time may increase slightly.

Why add a pinch of salt?

Salt enhances the natural sweetness and makes the flavors pop, even in sweet recipes.

Final Thoughts

Homemade slow cooker applesauce is simple, cozy, and endlessly useful. With minimal prep and a short ingredient list, it’s a reliable recipe to keep in your rotation.

Make it just how you like it—spiced or plain, chunky or smooth—and stash a few jars for easy snacks and sides. When apples are at their best, this is the easiest way to let them shine.