All you have to do is peel and slice some apples and throw them into a slow cooker with a little bit of freshly squeezed lemon juice, water, and a cinnamon stick. You can even leave out the cinnamon stick if finding the ones that you know are hiding somewhere at the back of your pantry is too much trouble.
I used a combination of Gala and Red Delicious apples for my applesauce, but experiment with different varieties to see what you like best.
How to Use Cinnamon Applesauce
- Mix with plain yogurt as a snack.
- Serve warm topped with granola and/or walnuts as dessert.
- Use as a topping for Baked Sweet Potato and Parsnip Latkes.
- Combine with yogurt to make the sauce for Pumpkin Pancakes.
- Replace mashed banana with applesauce in Oatmeal Muffins with Pumpkin Seeds and Nuts.
- Use in Dark Chocolate Chip Muesli Cookies.
- Add to Apple Spiced Overnight Oats.
- Pack in a school lunch.
- 7 large apples (about 4 pounds total), peeled, cored and quartered
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 cinnamon stick
- Toss apples, lemon juice and water in slow cooker. Bury cinnamon stick in the middle of the apples. Cover and cook on HIGH for 3 hours or on LOW for 6 hours until apples are falling apart.
- Remove cinnamon stick. If you want your applesauce chunky, leave as is or use a potato masher right in the slow cooker to break up the bigger pieces. If you want a smoother applesauce, purée cooked apples in a food processor or with an immersion blender.
- Serve applesauce warm or place it in a jar with a screw-top lid and store in refrigerator for up to 2 weeks.