Slow cooker ~12 apples (I use Gala and Granny smith to get a good variety, choose ones you like, but you aren't adding sugar, so you want sweet ones) ~ 3 Tbs imitation vanilla extract (you can use real vanilla extract, but since your cooking, the flavor would me significantly lost, so save yourself the money if you don't care about it too much) ~1 tsp ground cinnamon (to taste, but i don't care for it so much)
Peel, core and dice your apples. The smaller the chunks, the smoother your sauce will be. Place in a slow cooker and and your vanilla, stirring to get the flavor distributed. Don't worry too much, it'll cook through regardless. Cover it up (just make sure the lid is on good and tight) and set it to high. Walk away from it for 3 hours. No joke, don't go near it. After it's had time to cook (3 HOURS!) you can finally stir it. I use a potato masher because I can't stand chunky apple sauce, but if you like it chunky, just take a wooden spoon and stir for a bit until it meets your needs. Somewhere in there, add your cinnamon and stir. Now you can store this in the fridge for up to a week without worry, but if you can't finish it all, think about canning it. I'm not sure how it freezes, but try it. Or, feed it to a baby, a friend, and neighbor, a stranger. You could also cut the recipe in half. Or in quarters. Or, just make a few apples for dessert, start it in the morning before you leave for work on low instead, and it'll be there for you when you come home.
Number of Servings: 48
Recipe submitted by SparkPeople user LAROJABONITA.
I have been doing this for years as well as making applebutter in the crockpot. I dont use vanilla and I use a mix of Cortland and macintosh apples. Just sweet enough and can be used to mix into pancake batter or over ice cream..YUMMY!
I don't add the vanilla and use Jonathan apples, I like that sort of tart flavor and I do not add sugar..I have froze it, but it can turn a bit brown so add fruit fresh or a bit of lemon juice....
Applesauce freezes well and is a great treat partially thawed. Of course you can thaw all the way or heat it to your liking. Most of the time I use the food processor to chop the apples. I run some of my applesauce through the sieve, and leave some chunky.
I just used 9 gala apples. I covered them with a good dose of cinnamon and then put them on low overnight. I also omitted the vanilla. The applesauce has a nice deep flavour. I'm eating some mixed up with my steel cut oats for breakfast right now .
Hmm....We Australians just peel the apples, cut them up small, put them in a saucepan with water to cover, bring to the boil and then simmer for 15 mins or so? When they've cooled down, blitz them in the blender. Sweeten to taste. Great on porridge (cooked rolled oats)
Did this about 3 weeks ago w/ a large variety of apples - only one or two sweet ones and no vanilla - never heard of putting vanilla in applesauce - came here looking for the calorie breakdown - but there is no indication what size is her serving! BTW - I froze most of it.
Sorry, but this tasted awful. Could the vanilla amount be a misprint? Maybe should be teaspoon, not Tablespoon? I used Fuji apples and they were hard to the point of being too hard to mash as a result of the long cooking time. Servings s/b 4 to 8 not 48? Very unsuccessful recipe.
I will deffinatly make this! I am so excited, my husband and I will be going apple picking in the next couple of days.. and I see some apple sauce in our future! ANd I do think you are right this would make a great present. I also like that it saves you from haveing to recycle the jars!