Fall Recipe: Deliciously Pink Slow-Cooker Applesauce

September 26, 2019


With just two ingredients (one of them is water) and three steps, this isn't even really a recipe, but it's definitely worth having in your culinary repertoire.


I got the basics from a local mom friend who is a whiz in the kitchen, and she emphasized the use of Jonathan apples. Of course I only had Honeycrisps on hand the first time around, but it wasn't nearly as pretty or sweet as when I made it with the aforementioned Jonathans. Also, I added the slow cooker part because I'm lazy and it's easy.  

So go ahead and put all those freshly picked apples to good use. You won't regret it.




Makes: about 3-4 cups of applesauce



  • 6-8 medium-sized Jonathan apples

  • 1/2 c water




  1. Core and slice apples, leaving skins on 

  2. Throw slices into slow cooker with water, turn on high and let cook for about 2 1/2 hours until they are soft and easy to mash with a wooden spoon

  3. Process through a food mill or a fine-meshed sieve into a large bowl


- Kids can help put the slices in the slow cooker and turn it on, and also to process the sauce if it's not too hot
​- Applesauce should keep in the fridge for a week or in the freezer (in airtight containers) for up to 3 months


Originally posted in 10/2016



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