No Peeling Crockpot Applesauce Recipe
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Bean is an apple junkie. She is constantly going to the fridge to grab another apple. When our favorite farmer’s stand was getting ready to close for the winter we decided to buy a box with 35lbs of gorgeous BC Spartan Apples. Oh my they were delicious. We kept them in a cool spot in our garage and we made it through 2/3 of the box but right before Christmas they started to get a bit soft. You know what that means? Crockpot Apple Sauce! This recipe is the best because there is no need to peel the apples. The peels are where all the fiber is making this applesauce extra healthy. That’s right! It’s a No Peeling Crockpot Applesauce Recipe!
What you need:
-Apples: (Whatever you have laying around will do. If the grocery store has a special on some apples that are starting to go soft grab them. They are perfect for this.) I used approximately 20-25 apples. My crockpot was so full that I couldn’t get the lid to close.
-Liquid: 1/4 part lemon juice, 3/4 parts water or apple juice. For 20 apples you want 1/2 cup lemon juice, 1 1/2 cups apple juice or water. Reduce liquid if using less apples.
-A crockpot
-A knife, cutting board and potato masher or immersion blender
-Optional: flavor such as vanilla, brown sugar, cinnamon, orange rind, etc.
Step 1: Wash your apples
Step 2: Quarter and core your apples
My applesauce making buddies. Bean and Turtle. Bean is saying “Applesauce!”
Step 3: Add liquid. 1/2 a cup of lemon juice, 1 1/2 cups of apple cider, apple juice or water. At this point you can also add cinnamon, brown sugar, vanilla, orange or lemon rind or whatever other flavors you would like to add. Put crockpot on low and set for 4 hours.
Step 4: After the apples have been cooking for 4 hours get out your masher and squish up all those lovely apples. When you first look in your crockpot you will think it didn’t work, the apples will look solid. But stick your masher in there and they with turn into squishy appley goodness. If your sauce is too liquidy leave to cook longer, if you like the consistency you can either use an immersion blender, food processor or blender to blend up the sauce to grind up the peels. If you prefer you could also remove the peels (though that is where so much of the fiber is) or leave the peels in for extra texture.
Step 5: Once applesauce has cooled put it in plastic containers or mason jars to store. Mason jars being stored in the fridge can be filled to the top. Mason jars being frozen should only be filled 2/3 of the way to the top.
Serve either warm or cold. Warmed and topped with brown sugar and cinnamon is my personal favorite.
~Enjoy!
Like this post? Please pin the recipe so you can refer back to it. Also check out our easy canning recipes.
Canning 101- Tips and Tricks to Get You Started Canning Today
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Great tutorial ! I am in the middle of doing this right now. I can’t wait to taste that wonderful sauce!
Melissa
Hi Melissa,
Thank you so much for your comment. I hope that your applesauce turns out great. 🙂 We loved ours, sadly Turtle finished the last of it over the weekend. I have to make some more soon. I’d love to hear how it turns out. If you take any pictures I’d love for you to post them on the Sew Creative Blog Facebook page! http://www.facebook.com/sewcreativeblog.
Best Wishes,
Crystal
Best wishes!Your blog is very good!
Normally I do not read articles on blogs, but I would like to say that this post was worth checking out! Your writing style is amazing. Thank you, nice article.
Thank you for sharing this! You actually understand what you are talking about! Bookmarked.
I want to make this today! Which liquid additions have you had the most success with? I was planning to just add water and brown sugar. Would that work?
Hi Erin,
I’m so sorry I just saw this comment. I hope your crockpot apple sauce test was a success. Yes water and brown sugar would definitely work. I often just use water. Vanilla is another nice addition.
Let me know how it went for you. 🙂
Best Wishes,
Crystal
I’m getting ready to do this and throw in a couple of pears too. I will also add some sugar and a good bit of cinnamon, as I plan to can the applesauce- which just may turn into apple butter. My kids love that stuff. My brother’s grandchildren all love applesauce and I do love to surprise them with goodies…..
Now this is my kind of way to make applesauce!!! Thanks and hi from Sharefest
This recipe looks so yummy and easy! I am a teacher and we’ve made apple sauce in the croc pot before but this looks so much better. The vanilla and brown sugar are great additions!
Thanks,
Sami
I love the idea of using a crockpot for this. I remember making applesauce with my mother and it was an all day process that heated up the kitchen. If you get a chance, I’d love it if you’d link this recipe up with Real Food Fridays. The link is in the Comment Luv. Happy SITS day!
You had me at no peeling! Im going to make this for my kiddos!
My son loves apples and this recipe is so easy that we can do it together. TFS
I love this, but wonder if the boys will spot the skins, pinning to my canning board. Thanks for sharing on Real Food Fridays, come back tonight and share some more.
Hi Joyce,
If your worried about the boys spotting the skins just give them a quick zip with an immersion blender or regular blender. Blend until smooth. It’s a lot quicker than peeling all of those apples. If you are worried though you can always peel and follow the same recipe.
Thanks for pinning!
Best Wishes,
Crystal
My Kids are very Enjoying to Read this post and Asking Me When i surf on this Recipe in menu thank you so much for wonderful and nice Apple sauce Recipe.I`m Big fan Of Crockpot recipes..
It is apple season and I live in Washington–so I plan to use what the good Lord has provided and can away! This recipe is EXCITING to me–no peeling?!? That is half the battle! Thanks! Pinning!
Are you able to put the mason jars with the applesauce in a water bath to can them?
Hi Michael,
That is my plan for this year’s batch. I recently took a food preservation/canning class and asked the teacher that. She said that because of the acidity of apples that this absolutely could be canned in a hot water bath without any worries of botulism.
Best Wishes,
Crystal
Thanks for this answer. I was looking all over the internet to see whether it’s okay to can applesauce without first peeling the apples. I only use organic produce and don’t want to throw away anything I don’t have to!
About how many jars or cups does this recipe end up making? I’d hate to not have enough and waste any. Thanks!
Hi Brandee,
Thank you so much for your comment. I have to admit, I don’t actually know the answer to your question. This was one of the very first posts that I wrote on my blog, almost 2 years ago, and I didn’t measure. I seem to remember it making approximately 6 jars of applesauce. I’m going to try making it again this year after apple picking and I will update the recipe. My apologies for not having an exact answer for you. As you can see in the photos at the bottom of the page, the apples did cook down but that crock pot was still pretty full of sauce. 🙂
Best Wishes,
Crystal
how long is the apple sauce good in the refrigerator ….
Hi Vena,
It’s definitely good in there for a couple of weeks. I ended up freezing extra applesauce, but next time I make it I’m going to can the stuff we aren’t eating right away.
Thanks for visiting!
Crystal
Made this last week — it was awesome!!!! I used 20 apples from my apple tree. I just washed and quartered the apples. After cooking 4 hours on low, I mashed them slightly and then ran the apples through my food mill to remov the skin and seeds. So easy and fabulously delish. Thanks for this great recipe!
Thank you so much, Joni, for your lovely comments! Seriously, knowing that people are using our recipes and love them makes our day! You’re the best!
Best Wishes,
Crystal
how much water should I use if I am only cooking 12 apples?
Can I cook it on high for a shorter period of time? Half of the time? Would then then need to add more water?
Thanks!
Hi Judy,
Great question. I’d suggest that you cut the liquid almost in half. So probably 3/4 of a cup to 1 cup. If it’s too liquidy you can just keep it uncovered longer at the end to let the extra juice evaporate. You could probably reduce the cooking time by a couple of hours too. 🙂
Best Wishes,
Crystal
Hi Crystal,
Great recipe. Just one question, how long do you think the apple sauce will last in the fridge? That’s my only concern as if it only lasts a few days it may not be enough time to get through it all.
Thanks
Hi Dave,
Great question. I would say that you’re safe to have it in the fridge for 5-7 days. My suggestion would be to freeze it in smaller batches to take out as you need it.
You could also can it if you are a canner. 🙂
Thank you for visiting.
Best Wishes,
Crystal