Ingredients:

  • 3 lb (1.36 kg) apples, peeled, cored, and sliced
  • 1/2 cup (120 ml) water or unfiltered apple cider
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (2.6 g) ground cinnamon
  • 1/4 tsp (0.5 g) ground nutmeg
  • 1/4 tsp (1.5 g) salt
  • Optional: 2 tbsp (30 ml) maple syrup or honey (only if apples are overly tart)

Instructions:

  1. Peel, core, and slice apples into uniform 1/2-inch chunks. Toss the slices directly into the slow cooker with the lemon juice, cinnamon, nutmeg, salt, and water or apple cider.
  2. Set the slow cooker to Low for 4 hours (or High for 2 hours). Cook until apples have lost structural integrity and the liquid becomes a fragrant syrup.
  3. For chunky applesauce: use a potato masher to break up about 70% of the fruit, leaving rustic pieces.
  4. For smooth applesauce: use an immersion blender directly in the slow cooker until completely homogenous.
  5. If sauce is too runny, cook on High an additional 30–60 minutes with the lid slightly cracked to reduce excess liquid. If flat-tasting, stir in an extra teaspoon of fresh lemon juice or a pinch more salt to brighten flavors.