Ingredients:

  • 5 lbs (2 kg) Mixed Apples, peeled, cored, and roughly chopped into 1-inch pieces
  • 1/2 cup (120 ml) Water or Apple Cider
  • 1/4 cup (50 g) Light Brown Sugar (packed, optional)
  • 1 tablespoon (15 ml) Fresh Lemon Juice
  • 2 large Cinnamon Sticks
  • 1/4 teaspoon (1.25 g) Ground Nutmeg
  • 1/4 teaspoon (1.25 g) Fine Sea Salt

Instructions:

  1. Prep the Fruit: Thoroughly peel, core, and chop the apples into approximately 1-inch (2.5 cm) uniform pieces. This size ensures even cooking.
  2. Load the Crockpot: Transfer the prepared apple pieces to the slow cooker insert.
  3. Add Flavour and Liquid: Pour in the water/cider and lemon juice. Add the brown sugar (if using), sea salt, nutmeg, and tuck the two cinnamon sticks into the apples.
  4. Toss Gently: Use a wooden spoon to toss the ingredients until the apples are lightly coated.
  5. Set and Cook: Secure the lid. Cook on the LOW setting for 7–8 hours or the HIGH setting for 3–4 hours (use the HIGH setting for the minimum total time).
  6. Check for Doneness: The apples are ready when they are completely tender and easily pierced with a fork, collapsing slightly under pressure.
  7. Remove Aromatics: Carefully fish out and discard the two cinnamon sticks.
  8. Mash to Texture: For chunky, rustic applesauce, use a standard potato masher directly in the slow cooker bowl. For a super-smooth finish, use an immersion blender and pulse until smooth.
  9. Taste and Adjust: Taste the warm applesauce. Add additional sugar (a tablespoon at a time) if needed, or a final squeeze of lemon juice if it tastes flat. The flavor should be bright and balanced.
  10. Cool and Store: Allow the applesauce to cool slightly, then transfer to airtight containers. Chill completely in the refrigerator before serving. The sauce will thicken significantly as it cools.