Want your home to smell like fall? There’s nothing better than the warm, cozy scent of apples and cinnamon filling your kitchen—and this homemade crockpot applesauce makes that happen with almost no effort!
This recipe is so simple that even kids can do it. No peeling, no chopping, just whole apples straight into the slow cooker. The crockpot does all the work, and a food mill makes it perfectly smooth—just like store-bought, but so much better.
Making applesauce has been a fall tradition in our home for years, and my kids love getting involved. Watch them in action below as they make this recipe from start to finish!
After watching, scroll down for the full step-by-step instructions, canning tips, and my best tricks for making the most delicious applesauce ever!
Why You’ll Love This Recipe
If you’ve never made homemade applesauce before, you’re in for a treat! This crockpot applesauce is unbelievably easy, requires minimal effort, and tastes so much better than store-bought. Whether you enjoy it fresh, warm, or canned for later, this recipe is sure to become a fall favorite in your home.
- Super simple and easy: No peeling or chopping required—just toss the apples in whole!
- Customizable: Make it sweetened or unsweetened depending on your preference.
- Perfect texture: Use a food mill for smooth applesauce or leave it slightly chunky.
- Great for canning: Preserve your apples for the year ahead.
- Amazing aroma: Your house will smell like fall while it cooks!
Once you try this easy, no-fuss applesauce, you’ll never go back to store-bought again! Keep reading for step-by-step instructions on how to make and can this delicious fall staple.
Ingredients
This homemade crockpot applesauce requires only a few simple ingredients, but the flavor is rich, comforting, and naturally sweet. You can customize it to your taste by adjusting the sweetness and spice levels.
- Apples: Any variety works, but the best choices include Honeycrisp, Fuji, or McIntosh for a balanced flavor.
- Sugar (Optional): Adjust based on apple sweetness, or leave it out for unsweetened applesauce.
- Cinnamon: Adds warmth and depth—adjust to taste or omit if preferred.
That’s it! With just a few basic ingredients, you’ll have a delicious, homemade applesauce that your family will love. Keep reading for substitution ideas and fun variations!
Substitutions & Variations
One of the best things about homemade applesauce is how easy it is to customize! Whether you prefer it sweet or tart, spiced or plain, there are plenty of ways to make this recipe your own.
- Unsweetened Applesauce: Skip the sugar to let the natural apple flavor shine.
- Maple Cinnamon Applesauce: Swap out sugar for pure maple syrup for a deeper, caramel-like sweetness.
- Spiced Applesauce: Add nutmeg, allspice, cloves, or ginger for extra warmth and flavor.
- Mixed Fruit Applesauce: Try blending in strawberries, pears, or cranberries for a fruity twist.
- Lemon Juice: Some people add a splash to preserve color and brighten the flavor.
I haven’t personally tested these variations yet, but I plan to! I want to play around with adding fruit to the mix.
If you try one, let me know in the comments how it turns out.
Equipment Notes
Making applesauce is incredibly simple, and you don’t need much to get started! Here are the essential tools that will make the process easy and efficient:
- Crockpot or Slow Cooker Roaster: Lets the apples cook down slowly with minimal effort.
- Food Mill: Essential for removing peels, seeds, and cores while creating a smooth texture.
- Canning Jars: Great for storing applesauce if you plan to preserve it. Pint or quart jars work well.
- Canner for Hot Water Bath: Needed to safely can your applesauce for long-term storage.
- Canning Tongs: Essential for safely lifting hot jars in and out of the water bath.
You can find all of these tools online if you don’t already have them—I linked to my favorite versions on Amazon so you can grab what you need.
Disclosure: These links are affiliate links, which means I may earn a small commission (at no extra cost to you) if you purchase through them. Thanks for supporting Hill River Homestead!
Step-by-Step Directions
Making crockpot applesauce is a simple, hands-off process that fills your home with the cozy scent of fall. These steps will guide you through everything from start to finish.
Step 1: Prep Your Apples
Start by washing your apples thoroughly to remove any dirt or residue. There’s no need to peel, core, or even cut them—just place the whole apples, stems and all, directly into your crockpot. This step is what makes this recipe so incredibly easy and perfect for doing with kids!
Step 2: Cook in the Crockpot
Set your crockpot to low and cook the apples for about 4 hours. You don’t need to add any water—the apples will release their own juices as they cook. Stir occasionally, and you’ll know they’re ready when they’ve split open, softened, and are bubbling gently.
Step 3: Process Through the Food Mill
Once the apples are fully cooked, carefully transfer them, a few at a time, into your food mill placed over a large pot. Turn the handle to press the apples through, reversing directions every so often to clear the skins and seeds. Continue until all the apples have been milled and only the pulp remains in the mill.
Step 4: Sweeten & Adjust Flavor
While the applesauce is still warm, taste it to see if it needs any sugar. Depending on the apples you used, you may not need any at all. If desired, add sugar to taste and stir well. You can also sprinkle in cinnamon at this point and stir until the flavor is just right.
And that’s it! You’ve got a batch of warm, homemade applesauce ready to enjoy, store, or can. Let it cool or dive right in while it’s warm.
Canning Instructions
Preserving your applesauce is a great way to stock your pantry with homemade goodness that lasts all year. Follow these simple steps to safely can your crockpot applesauce using a hot water bath.
Step 1: Prepare Jars & Lids
Start by washing your canning jars, lids, and rings in warm, soapy water. Rinse thoroughly and set them aside. Place the clean lids in a small saucepan, cover them with water, and bring them to a boil on the stove. Let them boil for about 10 minutes while you prepare the jars for canning.
Step 2: Fill the Jars
Carefully ladle your hot applesauce into the warm, clean jars. Fill each jar to the rim – the part where you screw the bands on. This allows a “1 inch headspace” for proper sealing. Once filled, wipe the rims clean with a damp cloth to remove any sauce that could interfere with sealing. Place a hot lid on top, then screw the ring on tightly.
Step 3: Prepare the Hot Water Bath
Fill a large canner or stockpot with enough water to fully cover your jars. Place the pot on the stove and bring the water to a gentle simmer while you load in the jars. Make sure the jars are upright and not touching each other or the sides of the canner.
Step 4: Process the Jars
Once all the jars are in the canner and fully submerged, increase the heat to bring the water to a rolling boil. Cover the pot with a lid and boil the jars for 20 minutes. After the time is up, turn off the heat and let the jars sit in the hot water for another 5 minutes.
Step 5: Cool & Check Seals
Using canning tongs, carefully remove the jars from the canner and place them on a towel in a draft-free area. Let them cool undisturbed for 24 hours. Once cooled, press down on the center of each lid. If it stays down and doesn’t pop back up, your jar is properly sealed. If it pops, that jar didn’t seal and should be stored in the fridge and used within two weeks.
Step 6: Store Sealed Jars
Wipe the outside of each jar clean, label it with the date, and store it in a cool, dark place. Properly sealed jars can last up to a year or more. Enjoy your homemade applesauce all winter long—or whenever fresh apples are hard to come by!
Tips for Making Homemade Applesauce
Whether you’re new to making applesauce or it’s a yearly tradition, these tips will help you get the best flavor, texture, and results every time. From prep to storage, a few small adjustments can make a big difference!
- Don’t Overfill the Crockpot: Apples will cook down significantly, but overcrowding can affect how evenly they break down. Leave some space for them to bubble and soften properly.
- Use a Variety of Apples: Mixing tart and sweet varieties gives you a more balanced, complex flavor. This also helps reduce the need for added sugar.
- Test Sweetness Before Adding Sugar: Always taste your applesauce before adding sugar—some apple varieties are sweet enough on their own!
- Leave the Lid On: Resist the urge to lift the lid too often. Keeping the crockpot closed helps retain moisture and heat, ensuring an even cook.
- Cool Before Storing: Let your applesauce cool to room temperature before refrigerating or freezing to maintain its texture and freshness.
- Try Different Spices: You don’t have to stick to cinnamon! Try adding nutmeg, allspice, ginger, or even pumpkin pie spice to give your applesauce a unique twist.
- Label & Date Jars: If you’re canning, always write the processing date on each jar so you know which batch to use first.
- Keep Jars Warm Before Filling: This helps prevent cracking when hot applesauce is added.
- Reheat Before Canning: I often don’t have time to can the applesauce the same day I make it. I just store it in the fridge overnight, then reheat it in the crockpot, slow cooker, or on the stove the next day before canning.
These little details help take your applesauce from good to great! And if you end up trying a new variation or spice blend, be sure to share it in the comments—I’d love to hear how it turned out!
How to Use Homemade Applesauce
Once you’ve made a big batch of crockpot applesauce, the possibilities are endless! It’s not just a snack—it’s a versatile pantry staple you can use in all kinds of ways throughout the week (and year!).
- School Lunches: Canned applesauce is a great backup when you run out of fresh fruit—perfect for packing in lunchboxes.
- Baking Substitute: Unsweetened applesauce can replace harmful oils in many baked goods. You can also use sweetened applesauce—just reduce the sugar in your recipe a bit to compensate.
- Snack Option: Enjoy it warm or chilled! I absolutely love it warm—it’s the only way I eat it—because it tastes just like apple pie.
- Baby Food: A gentle and wholesome first food for little ones. Just be sure to use the unsweetened version until they’re older.
- Pancake or Waffle Topping: Spoon it over a stack of pancakes or waffles for a naturally sweet, wholesome topping.
- Mix into Oatmeal or Yogurt: Stir applesauce into your morning oatmeal or swirl it into plain yogurt for extra flavor and natural sweetness.
Once you have it on hand, you’ll be amazed at how often you reach for it. Homemade applesauce is more than just a fall favorite—it’s a year-round staple in our home!
FAQs
Have a few questions before you get started? You’re not alone! Here are some common ones I get about making and canning homemade applesauce.
What can I use if I don’t have a food mill?
If you don’t have a food mill, you’ll need to peel and core your apples before cooking. Once they’re soft, you can mash them with a potato masher for a chunkier texture or blend them if you prefer it smooth. It’s a little more work upfront, but still totally doable! Or, if you have a KitchenAid mixer, you can use the Fruit and Vegetable Strainer Attachment. It works similarly to a food mill, removing skins and seeds from cooked apples—perfect for making applesauce without the manual cranking.
Can I make this without a crockpot or slow cooker?
Absolutely. You can cook the apples down on the stove or even in the oven if needed. My mom makes hers on the stovetop—it just takes a little more attention. She peels and cores her apples when doing it on the stovetop. And you’ll need to stir it frequently to keep it from sticking or burning, but it works just as well!
Do I have to peel the apples?
Nope, not in the crockpot! That’s the beauty of this recipe. The food mill takes care of the peels and cores for you, saving tons of time and effort. Just wash your apples and toss them in whole.
What apples are best for applesauce?
I love using a mix of sweet and tart apples for the best flavor. Think Honeycrisp, McIntosh, Fuji, and even a Granny Smith or two. Using a variety helps balance the sweetness and gives it that classic homemade taste. But honestly, I use any kind of apple I can get my hands on! I often get from family and friends every fall, because they end up with more apples than they can use.
How can I make it extra smooth?
Use a food mill! It creates a beautifully smooth texture—just like store-bought, only fresher and better.
Homemade Crockpot Applesauce (No Peeling Required!)
Equipment
- 1 Crockpot or Slow Cooker
- 1 Food Mill
- 1 Canning Tongs
- 1 Pressure Cooker or Canner
- 6 Quart Jars (or 12 pint jars)
Ingredients
- 10 apples (Or enough to fill your crock pot. The amount doesn't really matter.)
- 1 cup sugar (Or desired amount, depending on how sweet you like your apple sauce.)
- cinnamon (Give or take a few; it's up to your preferred taste. You can omit it as well.)
Instructions
- Wash the apples thoroughly—no peeling or chopping required.
- Place whole apples (stems, seeds, and all) into your crockpot.
- Cover and cook on low for 4 hours, stirring occasionally.
- Once apples are soft and split open, run them through a food mill to remove skins, seeds, and cores.
- Taste the applesauce and add sugar and cinnamon, if desired. Stir well to combine.
- Serve warm or let cool before refrigerating, freezing, or canning.
Canning Instructions
- Wash jars, lids, and rings in warm, soapy water.
- Place lids in a small pot, cover with water, and boil for 10 minutes.
- Ladle hot applesauce into warm jars, leaving 1 inch headspace.
- Wipe rims clean with a damp cloth.
- Add hot lids and screw on rings tightly.
- Place jars in a boiling water bath, making sure they are fully submerged.
- Boil for 20 minutes, then turn off heat and let jars sit for 5 minutes.
- Remove jars with canning tongs and place on a towel to cool for 24 hours.
- Check seals: if the lid pops back, refrigerate and use within 2 weeks.
- Label sealed jars and store in a cool, dark place for up to 1 year.
Notes
- Apple Variety Matters: A mix of sweet and tart apples creates the best flavor without needing much added sugar. I love using Honeycrisp, Fuji, McIntosh, or Granny Smith.
- No Peeling Needed: The food mill removes the skins and cores, making this recipe much easier than traditional applesauce. If you don’t have a food mill, you’ll need to peel and core the apples before cooking.
- Adjust the Sweetness: Some apples are naturally sweet enough on their own! Taste before adding sugar, and start with a small amount if needed.
- Customize the Spices: While cinnamon is classic, you can also try nutmeg, allspice, ginger, or pumpkin pie spice for a fun twist.
- Canning Tip: If canning, make sure to keep the jars warm before filling them with hot applesauce to prevent cracking. Process in a hot water bath for 20 minutes for safe long-term storage.
- Texture Preference: If you like chunky applesauce, just mash the cooked apples with a potato masher instead of running them through a food mill.
- Freezing Applesauce: If you don’t want to can your applesauce, you can freeze it instead. Let it cool completely, then transfer it to freezer-safe containers or bags, leaving some space for expansion. It will keep in the freezer for up to a year.
Slow Down and Savor It
There’s just something special about slowing down and making something from scratch—especially when it fills your home with the scent of apples and cinnamon. Whether you’re preserving the harvest, making memories with your kids, or just craving something cozy and simple, this homemade crockpot applesauce is a reminder that the best things in life don’t have to be complicated.
So grab a spoon, pour a bowl while it’s still warm, and take a moment to savor the goodness you’ve made. You earned it.
