INGREDIENTS
- 3 pounds large apples (about 6), peeled
- 1/2 cup water
- 2(3-inch) Cinnamon Sticks
(if you don’t have cinnamon sticks you can add a few sprinkles of ground cinnamon – but know that will darken the color- you can always add later)
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon salt
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There are a wide variety of apple peelers/corers on the market to simplify the task – like this one Cast Magnesium Apple/Potato Peeler Corer by Spiralizer, Durable Heavy Duty Die Cast Magnesium Alloy Peelers
(if you don’t have cinnamon sticks you can add a few sprinkles of ground cinnamon – but know that will darken the color- you can always add later)
INSTRUCTIONS
Chop the apples, First, quarter them through the stem, then cut out out the cores. Chop the apples coursely into 1- to 2-inch pieces, depending on how chunky you like the finished product.
Place ingredients into a 5 quart or larger slow cooker. Add the water, cinnamon, lemon juice and salt. Stir to combine.
Cover the slow cooker and cook on the HIGH setting for 4 hours. Stir twice during cooking. Note: If you’re using an Instant Pot to make this slow-cooker applesauce, set the machine to Slow Cooker once you add the ingredients, increase the heat level to “more,” set the cook time to 4 hours, then seal the lid.
When the timer goes off, remove the cinnamon stick and purée the applesauce using an immersion blender (unless you are like me and like your applesauce chunk).
Let cool a bit before serving. Enjoy!
Store leftovers in airtight containers in the refrigerator for up to 5 days.
