A few times a year I'll make a big batch of applesauce in my slow cooker, as in the recipe below. It freezes beautifully, and can be used in so many different ways. Pull it out to eat as a snack, use it in apple cake, or in any baked good to replace the fat. It's definitely handy to have around, and the aroma of apples and cinnamon wafting through the house aren't bad, either.
This recipe does make a lot of applesauce, but you can pare it down if you feel you won't use that much. And the maple syrup is optional, but I think apples and maple are such a great combination, I put them together whenever I can. And I love that extra hit of sweetness you get with it. If you choose not to use syrup, you can use brown sugar or even white, or leave it out entirely and enjoy this applesauce unsweetened.
Slow Cooker Apple Sauce
Ingredients5 pounds of apples, peeled and chopped into 1" pieces
1 1/2 tablespoons ground cinnamon
3 tablespoons pure maple syrup
Juice of 1 lemon
1/2 cup water
1/4 teaspoon salt
Directions1. Place all ingredients into an 8-quart slow cooker and stir. Place lid on slow cooker and cook on high for 4 hours, until apples are tender.
2. Take lid off slow cooker and puree applesauce with immersion blender.
3. Pour into sterilized mason jars and seal. Store in fridge once cooled.
