• Krista Smith, FNTP

Slow Cooker Applesauce

Fall means apples are in season. What better use for your harvest than to make your own applesauce??

When my kids were babies, I made them an apple puree. It was super easy and nice to know that apples were the only ingredient. All I did was chop apples, add a bit of water and let them simmer on the stove before pureeing them. This is really no different in simplicity, except I use a crockpot and add cinnamon and nutmeg.

The beauty of the slow cooker method is that your apples can be in larger chunks and the crockpot does its magic. As an added bonus, your house gets that amazing apple-cinnamon scent that invites you to stay awhile.

To make your applesauce, start with any red apple variety, preferably organic to minimize pesticide exposure. I used just shy of two bags for this recipe.

Peel off all or almost all of the skin, then core and cut into wedges. Apples may be cut into fourths or sixths. It doesn't matter much.

Place the sliced apples into the crockpot and add about 1/2 cup of filtered water.

Sprinkle cinnamon &/or nutmeg onto the apples, if desired, then toss with salad tongs a couple times to coat. Although I wrote measurements in the recipe, I didn't actually measure my spices. Cinnamon is my favorite, so I made sure I put more of that than the nutmeg.

Cover. Cook on low for 3 hours. Once done, mash for a chunkier consistency or use an immersion blender for a smoother texture. I used my immersion blender for this one and I wish I would've not blended quite so long. Next time I plan to make it a bit chunkier.

Let cool and eat! To store, refrigerate in an airtight container for 7-10 days. This also freezes well to eat later.

Slow Cooker Applesauce

By Krista Smith, NTP

Makes about 4 cups


14 medium, organic red apples (or about 3.5 lbs before coring)

1/2 C water

2 tsp cinnamon (optional)

1 tsp nutmeg (optional)


Wash, peel and core the apples. Cut into wedges (fourths or sixths are fine).

Add them to the slow cooker. Pour in water.

Sprinkle cinnamon and nutmeg on top, if using. Toss gently to coat.

Cover and cook on low heat for 3 hours.

Carefully remove the lid, then mash or blend to desired texture.

Let cool. Once cool, put into an airtight glass container and refrigerate. Should last 7-10 days. Once chilled, you can freeze the applesauce for later.

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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