Apples, cinnamon, and hours of slow cooking belong to the kind of recipe that needs no complicated technique. Peel and chop the fruit, put it in the slow cooker, and give it enough time to break down into homemade applesauce.
This version combines Gala and McIntosh apples, bringing sweet and tart fruit into the same pot. Maple syrup adds sweetness without refined sugar, while cinnamon sticks season the apples during the long cook.
There is no need to stand over a saucepan or stir the apples as they soften. Four hours on high or eight hours on low does most of the work, which makes the recipe useful when apple season leaves you with more fruit than you can eat fresh.
Two Types of Apples Go Into the Slow Cooker
Using Gala and McIntosh apples gives the applesauce more range than relying on one variety. Gala brings sweetness, while McIntosh softens well during cooking and adds a tart note.
Peel and core four pounds of apples, then cut them into chunks. The pieces don't need to look uniform since they will lose their shape as they cook.
Other apple varieties can work, but apples that soften well when cooked make the final blending step easier.
Maple Syrup Replaces Refined Sugar
Once the apples are in the slow cooker, add ¼ cup of maple syrup and ¼ cup of water. The small amount of liquid helps the apples get started while their own juices release during cooking.
The maple syrup can also be left out when the apples are sweet enough on their own. Honey or another sweetener can take its place, but tasting the apples first can tell you whether extra sweetness is needed at all.
Cinnamon Sticks Cook With the Apples
Two cinnamon sticks go on top before the lid closes. They infuse the apples throughout the cooking time without leaving ground cinnamon dispersed through the sauce.
Ground cinnamon works too. About one to two teaspoons can replace the sticks, depending on how much cinnamon flavor you want.
Cover the slow cooker and cook the apples for four hours on high or eight hours on low. By the end, the chunks should be soft enough to fall apart under light pressure.
You Decide How Smooth It Gets
An immersion blender turns the cooked apples into smooth applesauce without transferring the hot mixture to another appliance. Blend for a short time to leave some chunks or continue until the texture becomes smooth.
A potato masher works when you want a more rustic texture. A blender or food processor can handle a smoother batch once the apples have cooked down.
Keep the finished applesauce in an airtight container in the refrigerator for one to two weeks, or freeze it for up to three months. Serve it cold, spoon it over breakfast, or keep it on hand for baking. Four pounds of apples, a little maple syrup, cinnamon, and time are enough to make a refrigerator staple that still feels at home in Grandma's kitchen.
Leave a Reply