I received a apples from Stemilt Growers as compensation for this post. All text and opinions are my own.
I grew up in New York, which is known for its apples. Macintosh apples were so plentiful in the fall that we had them every day for at least 3 months. I miss the sweetness and freshness of those apples not to mention the apple cider!
Stemilt growers sent me a sampling of the apples they have this fall. They always send me some of the best fruit. These apples were juicy and sweet. They sent a few different varieties, which I think, are always great in applesauce.
I haven’t found a store-bought applesauce that comes close to homemade. I was desperate for homemade but can’t seem to find to the time to watch the stove while it cooks the old fashioned way. It also seems incredibly tedious to peel 3 pounds of apples. I love that this recipe means that I can have homemade applesauce without peeling apples and without worrying about setting the house on fire because I forgot I was making applesauce.
I don’t know why anyone would add a sweetener to applesauce. When you use the freshest apples that are in season, they don’t need any. I just like to add a few spices to compliment the sweetness.
I ended up turning some of the sauce into baby food. If you want to do that, then either use a high-speed blender to ensure that it’s completely smooth or peel the apples. The peel can be a choking hazard for young children and babies.
- 6 medium apples (about 3 pounds), peeled if desired, and chopped
- ⅓ cup water
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Add all ingredients to your slow cooker and cook on high for 2 hours or low for 4 hours.
- If you prefer your applesauce chunky, leave as is and store in the refrigerator.
- If you left skins on or prefer smooth applesauce, blend with an immersion blender or regular blender in batches.
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