Slow Cooker Applesauce with Brown Sugar

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Are you staring down a plethora of fresh apples? Well then, this slow cooker applesauce is for you. It is the definition of fuss-free cooking - toss in your apples, a handful of warm spices, and let the slow cooker do the work.

A close-up of a white spoon holding applesauce, over a crockpot containing more of the same mixture.

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This isn't your school lunch snack pack type of applesauce. It has big flavor, and not just from the apples. The result? A cozy, sweet, spiced applesauce that tastes like fall but makes your kitchen smell better than any candle ever could.

Let your crockpot do the work, you're free to enjoy all that autumn coziness without standing over a pot.

You can freeze applesauce or can it for later. I enjoy it all year long in baked goods, on pork chops, and stirred into oats or on a yogurt bowl with homemade granola.

📖Why My Recipe Works

Hands-Off- The slow cooker transforms apples into tender perfection with almost no effort. I find the heat to be more consistent and it is less prone to burning or carmelizing.
Layer Flavor- I am all about flavor so you know I was not about to give just a plain option. I suggest a spice blend of cinnamon, and nutmeg with juist a dash of clove.

🧾Ingredient Notes

Apples - Use a mix of sweet and tart. Fuji, Gala, or Honeycrisp for sweet. Cortland, Pink Lady, Granny Smith for more tart.
Brown Sugar - I think brown sugar adds more complexity without tasting overly sweet. You can swap white sugar; just use a little less, ¼ to ⅓ cup. Or skip it to make unsweetened applesauce.
Spices- Cinnamon is the backbone, with nutmeg and cloves rounding out that warm, fall vibe. Adjust to taste for a little more or less bold.
Lemon Juice - Keeps the applesauce bright and prevents it from tasting too heavy. Apple cider vinegar would be the best substitute here.
Filtered Water - For the cleanest taste- I use filtered water.

Overhead view of apples, a glass of filtered water, brown sugar, lemon juice, ground cinnamon, cloves, and nutmeg-everything you need to make delicious slow cooker applesauce-arranged on a white surface.

⏲️How to Make Slow Cooker Applesauce

Sliced apples in a white slow cooker, with bowls of brown sugar, spices, and a glass of water on a white countertop.

Cut your apple evenly for the best results and don't overcrowd the slow cooker. About ⅔ of the way full is perfect.

Sliced apples topped with brown sugar and cinnamon in a white slow cooker, with measuring spoon, glass, and bowl on a white countertop.

Apples vary in sweetness, so start with less sugar. Once the apples are cooked, taste and adjust with more brown sugar, honey, or maple syrup.

Sliced apples with cinnamon and spices in a white slow cooker, with a whisk, two jars, and a bowl with two spoons nearby on a white countertop.

Cook for 3 hours on high. You can turn it down to low if you can't finish it right away.

A hand stirs apple mixture with a whisk in a white slow cooker, with two empty jars, a bowl, and spoons nearby on a white countertop.

Use a heavy-duty whisk for a chunky, rustic applesauce. Prefer smooth? A potato masher or immersion blender will give you a uniform consistency.

👩🏻‍🍳 Expert Tips

Using a variety of apples will give you the best texture and taste. It will give a robust apple flavor that is more complex than your average apple recipe.
If you use tart apples, use the whole ½ cup of sugar. If you use sweeter apples, reduce to ¼ cup. You can add more sugar at the end if desired.

Three glass jars filled with apple sauce are stacked on a countertop, accompanied by two cinnamon sticks.

🌡️Storing Leftovers

Fridge: Store in a glass jar for up to 1 week.

Freezer: Portion into freezer-safe containers and store for up to 3 months. Thaw in the fridge overnight before serving.

🫙 How to Can Homemade Applesauce

Canning your homemade applesauce means you can enjoy that cozy fall flavor well past apple season. This is a simple water bath method.

Sterilize jars and lids. Place jars, lids and utensils in a large canning pot, cover with water, and bring to a simmer for 10 minutes.
Fill jars. Ladle the hot applesauce into warm jars, leaving ½ inch headspace (the gap between the top of the applesauce and the rim). Remove air bubbles with a clean utensil and wipe rims clean. Place lids on jars and screw on bands until fingertip tight (don't overtighten).
Process in water bath. Place jars in a boiling water canner, ensuring they're covered by at least 1 inch of water. Process for 20 minutes for pints or 25 minutes for quarts.
Cool and store. Remove jars and let them cool undisturbed for 12-24 hours. Check that lids have sealed (the center should not flex up and down). Store sealed jars in a cool, dark place for up to 12 months.

Common Recipe Questions

Can I make the apple sauce without cinnamon?

Yes, you can skip the spices entirely to make a plain variety.

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