Easy Crock-Pot Applesauce

 I love that the core makes a little heart 

Remember when I went apple picking in my back yard a couple weeks ago? Well after I made the apple bread, I still had a ton of apples left over that I didn't want to go to waste. I remembered that both my mom and cousin often make homemade applesauce that is both simple and delicious. So I figured that was the perfect thing to make with our remaining apples.

Since I wasn't feeling that well Saturday, I figured instead of making it on the stove, I'd just throw it in the Crock-Pot to make this recipe even more simple. It would be perfect year round, but even better with crisp fall apples. As a recommendation from my Mom, I let the apples sit for a week or so after picking them. This allows them ripen up and get extra sweet and juicy, perfect for making applesauce.

Most of the recipes I had seen online and on Pinterest called for sugar, but I knew I didn't want to add any sugar to my recipe. Apples are sweet enough on their own. I LOVE cinnamon, so I knew I wanted to add some of that as well. Otherwise, I was just going to let the apples do their thing!

The recipe really couldn't get any easier, anyone can do this. You'll have all natural, homemade applesauce for a healthy snack in no time!

Easy Crock-Pot Applesauce

makes about 6 cups

Ingredients:
- 13 medium size apples (cored and peeled)
- 2 tablespoons cinnamon 
- 1/4 cup water 

Directions:
- Peel and roughly chop apples 
- In a large bowl, toss the apples and cinnamon until the apples are coated
- Add to the Crock-Pot
- Pour water over the apples to prevent scorching on the bottom
- Turn the Crock-Pot on low for 6 hours 
- Stir occasionally 
- Use a wooden spoon to mash the apples (I left mine slightly chunky). You can use an immersion blender if you prefer a smoother consistency. 
- Store applesauce in an airtight container for up to a week. Or freeze.

This was such a simple recipe and the applesauce turned out so great. It's plenty sweet enough without any added sugar. For dessert on Saturday, I served it warm on vanilla ice cream. Andrew said it was one of the best things he's ever eaten!

I've been enjoying it all week, it's delicious cold or hot, with or without ice cream ;-)


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