A few weeks ago, Dave and I headed to the Georgia side of the Blue Ridge Mountains to celebrate our 6th wedding anniversary. That’s the heart of Georgia apple country, so of course we had to go apple picking while we were there! We picked a peck of assorted apples, and I knew making some crockpot applesauce with some of that bounty was at the top of my to-do list.
Honestly, I don’t know why I ever bought applesauce at the store. This homemade applesauce was better than anything I’ve had out of a jar, and it was a cinch to make! You need to block out some time to let it cook, but most of the cooking time is passive – you don’t have to be in the room while it’s happening.
I’ve mostly been eating this applesauce out of a bowl with a spoon, but the first night I made it, I used it as a condiment alongside a tofurkey spicy Italian sausage. The spicy sausage plus the sweet applesauce was super delicious!
A lot of applesauce recipes call for lots of extra spices, but what I like most about this sauce is its simplicity. You only need three ingredients to make it, and the brown sugar gives it such a nice, molasses-y flavor! You can serve this up hot straight from the crock pot or store it in the fridge for up to a week.
Crock Pot Applesauce Recipe
Yield: 2 pints plus about 1/2 cup of chunky applesauce
- 10 apples – any kind! – peeled, cored, and diced. I used a mix of Granny Smith, Fuji, and Red Delicious
- 6 tablespoons brown sugar
- 1/2 cup water
- Put all of your ingredients into your crock pot and stir well. You want to make sure that the apples get nice and coated with the sugar, so they’ll cook evenly.
- Turn the crock pot on high and cook for 3 1/2 hours, stirring every 45 minutes or so. When you stir the sauce, make sure you also scrape down the sides of the crock pot to keep the sugars from caramelizing there. When it’s time to wash your crock pot later, you’ll be glad you did this!
Need more apple recipe inspiration? Check out my recipe for a raw apple and pear tart! If you don’t have pears on hand, you can use all apples, and it will turn out just as tasty. What’s your favorite recipe to take advantage of fall’s apple bounty?
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!