Sunday, November 29, 2015

Elizabeth Street


Rustic Slow Cooked Applesauce

Nov 11, 2012

Make sure to wash the apples throughly and take off the stickers. It would be interesting to add a few different types and colors of apples for variety!

While I adore all the interesting flavor combinations in the pumkin pie spice, you can substitute cinnamon in a pinch.

When cutting, don't worry if the apples aren't perfectly uniform. Just a quick chop like the one above will do. My kids love the finished product. If you want the peels to be less noticable, you might want to go smaller.

Don't forget to fill up the crockpot half way! Otherwise, the sauce might burn. 

For reference: This recipe makes enough to fill four of these mini latte bowls. 

Rustic Slow Cooked Applesauce

This super simple applesauce recipe is perfect for a chilly November afternoon. It can be made before you drop your kids off for preschool and enjoyed after you pick them up.

I decided to take all the nonsense out of the recipes I've seen online. Peel the apples? No way! Just wash thoroughly, core, then chop them up. After all day in the crock pot, the skin will become soft and add a great texture. Not to mention all the added nutritional benefits.  Add sugar?  No way! I used McIntosh apples because of their sweetness, so there was no need to add unnecessary sugar. I'm not making apple pie, after all! 

I challenge you to experiment with this recipe and make it your own. While I included measurements, they're really just a guide. You can't mess this one up—the perfect reason to get your kids involved.  


6 large apples (or enough to fill your crock pot half way)
1/3 cup apple cider
1 tsp Pumpkin Spice
1 tsp vanilla
The zest of 1 Orange


1. Chop up apples into small chucks (see picture for reference).
2. Place apples in crock pot.
3. In a separate bowl, mix together apple cider, pumpkin spice, vanilla, and orange zest.
4. Pour over apples and mix until all the apples have been covered.
5. Cook on low for 4-6 hours.
6. Mash up apples and serve warm.

Makes 4 large portions. 

Hope you enjoy!

What do you think would be some good additions to this recipe? —Sharon Beesley



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