Crockpot Applesauce | Healthy Green Kitchen

My mom brought me a big bag of local organic apples yesterday. They were beautiful pink fleshed apples – called “pink pearls”, I believe- stunning as well as delicious.

I peeled a few to make an apple dessert…


…and the rest I chopped up to make a crockpot applesauce sweetened with maple syrup.

I have had the same crockpot for more than 15 years. I love the “hands off-ness” that goes with making crockpot recipes, but if you don’t have one, don’t fret. You can still make the applesauce in a large pot on the stove. Cook anywhere from 30 minutes to a few hours, depending on the consistency you like (cooking longer yields something more like an apple butter). Check on the apples and stir periodically, adding additional water if needed, to make sure they don’t burn.

If you are going to be making applesauce a lot, it is also great to have a tool called a Food Mill.


A food mill allows you to easily make lovely smooth applesauce (it is also handy for removing seeds and skins in tomato recipes, making silky mashed potatoes, and more) I use a Foley Food Mill that I inherited when my grandmother died- I’m not sure how old it is, but it still works great.

If you don’t have a food mill, you’ll need to peel your apples, and then use a potato masher to mash them down. It might not end up as smooth, but it will still be delicious.


This slow cooker applesauce is great over any type of pancakes (traditional, gluten-free, potato, sweet potato, etc.), over Greek yogurt, or on its own.

If you’d like to make apple butter, cook it down further until it has reached the consistency you’re looking for. You can do this by returning it to the crockpot for a few more hours, or you can do it on a pot over the stove. You may or may not need to add more sweetener- as the apples cook down, their flavor will concentrate even more, so taste as you go.

Be aware that your results will vary depending on the apples you use. Some apples are tart and will need more sweetener, while some are so sweet on their own that they’ll need no additional sweetener. Have fun playing with the recipe and let me know about your favorite applesauce recipes!

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Related links I think you’ll enjoy:
Pink Pearl Apple Cups with Fromage Blanc
Applesauce from Simply Recipes


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  1. 1

    Leslie — October 14, 2009 @ 12:21 pm

    Those pink apples are so pretty! I actually just made applesauce for the first time in the oven. It beats the store bought ones.

  2. 2

    More Ways to Preserve Fruits | Healthy Green Kitchen — March 15, 2010 @ 10:03 am

    […] my fresh herbs for culinary and medicinal use during the winter, and I recently posted recipes for applesauce and pomegranate plum jam (I take this “stocking up stuff” very seriously, you see). […]

  3. 3

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