Crockpot Cinnamon Applesauce Recipe

I make Crockpot Applesauce with only four simple ingredients and a tiny technique that creates the creamiest, no fuss sauce you’ll want the recipe for.

I never thought applesauce could be this addictive. Ive been making a slow cooker batch using Gala apples and ground cinnamon, and every time it surprises me.

People call it Crockpot Applesauce when they want the easy version, and I keep finding it under Crockpot Cinnamon Apples on those recipe boards so its clearly not just me. Warm or chilled it has this honest, almost caramel like depth that feels wrong to resist.

I still mess up timings sometimes but it always tastes right. Try it once youll be hooked, I promise.

Ingredients

• Apples bring fiber, natural sweetness and a bit of tartness, they keep you full.
• Brown sugar adds caramel warmth and sweetness, it’s less refined but still high carb.
• Cinnamon gives warm aroma and spice, may help blood sugar a little, very fragrant.
• Water helps steam and thin the sauce, keeps it silky without extra calories or sugar.

Ingredient Quantities

• 6 medium apples (about 2 1/2 to 3 lb) like Gala, Fuji or Honeycrisp
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup water

How to Make this

1. Wash and core 6 medium apples (about 2 1/2 to 3 lb), peel if you want smoother sauce but you can leave skins on for texture, then chop into roughly 1 inch pieces.

2. Place the chopped apples into the crockpot.

3. Sprinkle 1/4 cup packed brown sugar and 1 teaspoon ground cinnamon over the apples.

4. Pour in 1/2 cup water to help them steam and prevent burning.

5. Give everything a quick stir so the sugar and cinnamon are mixed with the apples.

6. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the apples are super tender and falling apart, stirring once or twice during cooking so nothing sticks.

7. Mash with a potato masher for a chunky applesauce or use an immersion blender for silky smooth, just be careful of hot splatter when blending.

8. Taste and if you want it sweeter stir in a little more brown sugar, or if it seems too thin remove the lid and cook on HIGH for 10 to 20 minutes to thicken up.

9. Let cool a bit, then transfer to jars or containers, refrigerate for up to 1 week or freeze for up to 3 months, and enjoy warm or chilled, it tastes amazing when it’s warm.

Equipment Needed

1. Crockpot or slow cooker (5 to 6 quart size works best)
2. Cutting board — sturdy and roomy
3. Sharp chef knife for coring and chopping apples
4. Vegetable peeler (optional if you want smoother sauce)
5. Measuring cups and measuring spoons for sugar water and cinnamon
6. Wooden spoon or heatproof spatula for stirring while it cooks
7. Potato masher for chunky applesauce or immersion blender for silky smooth (be careful of hot splatter)
8. Ladle and jars or airtight containers for transferring and storing the sauce

FAQ

Crockpot Cinnamon Applesauce Recipe Substitutions and Variations

• Apples (6 medium, about 2 1/2 to 3 lb): swap for 6 medium pears for a sweeter, softer sauce, or use 2 1/2 to 3 lb frozen apple slices if fresh arent available
• Brown sugar (1/4 cup): use 1/4 cup coconut sugar for a similar color and caramel note, or 3 tbsp granulated sugar plus 1 tbsp molasses to mimic brown sugar
• Ground cinnamon (1 tsp): replace with 1 tsp pumpkin pie spice for more warmth, or use 3/4 tsp ground nutmeg plus a pinch of ground cloves
• Water (1/2 cup): swap for 1/2 cup apple juice or apple cider for extra apple flavor, or use 1/2 cup mild white grape juice if you want it less sweet

Pro Tips

– Mix apple types, dont be shy: toss in at least one tart apple with your sweet ones so the sauce actually tastes like something instead of all sugar. It gives depth, not just sweetness.

– For ultra smooth, force the cooked apples through a food mill or fine mesh sieve, don’t just blitz with a blender or you’ll end up with air bubbles and hot splatter. If you like it chunky, mash while still warm, it comes together nicer.

– Boost the flavor with small things: a tiny pinch of salt, a splash of lemon juice to brighten, or a touch of vanilla or maple syrup instead of more sugar. Little flavors make a big difference, trust me.

– Make extra and freeze smart: portion into ice cube trays or silicone muffin cups so you can thaw single servings fast. If you want shelf stable jars, learn basic water bath canning before you try it, dont assume fridge rules apply.