Crockpot Applesauce

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Crockpot Applesauce has become almost a weekly staple in our house. We start it early Sunday morning, it’s finished by mid afternoon and we have snack for the week. I can’t even take full credit for this recipe as my husband is the applesauce maker and the recipe is his. Papa Bear Feeds Family edition.

If you want to make this recipe, I would recommend having an apple peeler/corer/slicer. It’ll save you a ton of time. Here’s an example of the one we have. You can peel with a standard peeler then core but it will take more time.

Example of the type of peeler/corer/slicer we use.

That’s the first step of the recipe, peel, core and slice 10-14 apples (6-9 lbs). If you have a peeler/corer/slicer, you should be able to set it to do all three at once. If not, using a vegetable peeler (carefully) peel each apple. To core either use an apple corer or cut off the four quarters as close to the core as possible without getting into the seeds. Each apple can go right into the crockpot as you core it.

We like to add 3-5 pear into our applesauce. If you don’t have pears you can skip this step, but we find that it makes the applesauce a little more creamy. The pears do have to be hand peeled and cored (by cutting off quarters).

From here, it’s simple. Add 1 tbsp of lemon juice. If you have fresh lemons, squeeze the juice from one lemon over a mesh strainer into the crockpot. Add 1 tsp of cinnamon and stir. Turn the crockpot on to low for 6-8 hours, stir every couple hours, and the crockpot does the rest of the work.

At 6 hours the applesauce will likely turn out a bit thicker, verses at 8 hours it will be a little more watery. Adding the pears also thickens it up a bit. If you are in a time crunch, 4-6 hours on high will also do the trick.

Once the apples have softened completely, use an immersion blender to create your desired consistency. If you don’t have an immersion blender, get one, they are wonderful. Just kidding. You can use a potato masher, but your applesauce will likely have more apple lumps, not necessarily a bad thing. Keeps in the fridge for about a week and could definitely be frozen. Easy applesauce with no added sugar and no preservatives from your own kitchen.

Crockpot Applesauce


  • 10-14 apples (about 6-9 lbs)
  • 3-5 pears
  • 1 tbsp lemon juice (or juice from 1 fresh lemon)
  • 1 tsp cinnamon


1. Using a peeler/corer/slicer, peel, core, and slice 10-14 apples. Place the apples in the crockpot as you go. If you don’t have a peeler/corer/slicer, you can peel with a regular vegetable peeler and core by cutting the quarters off the apple as close to the core as possible without hitting the seeds.

2. Using a vegetable peeler, peel 3-5 pears. Core the pears by cutting the quarters off as close to the core as possible without hitting the seeds. Place the pears in the crockpot with the apples.

3. Add 1 tbsp lemon juice (or the juice from one fresh lemon) and 1 tsp cinnamon. Stir to coat as best as possible.

4. Turn the crockpot on low for 6-8 hours or 4-6 on high. After the apples have cooked down, use an immersion blender to create your desired consistency.

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