Wednesday, April 25, 2012

Crock Pot Applesauce


I've mentioned before, I love my produce co op, but I think my apples have been multiplying in the drawer of the fridge.  I've been debating about making some apply desserts, but that would just be to tempting to eat.  Apple Butter is great for using up apples, but my son has been on an applesauce kick, so I thought this would be a treat for him to make our own.  I had about 4 different kinds of apples on hand, which makes for better applesauce.  I even threw in 4 pears for good measure.  Aldi has apples on special this week also to help fill up the crockpot.  And for my picture, BS stands for Brown Sugar ;)


Crock Pot Applesauce
adapted from skinnytaste.com

Skinnytaste.com
Servings: 12 • Size: 1/4 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 65.9 • Fat: 0.2 g • Protein: 0.2 g • Carb: 17.5 g • Fiber: 2.8 g • Sugar: 12
Sodium: 0.6 mg

Ingredients:
    8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.) (I filled the crockpot, using about 20 small apples)
    1 strips of lemon peel - use a vegetable peeler
1 tsp fresh lemon juice

3 inch cinnamon stick

5 tsp light brown sugar (unpacked) - or agave


1.  Peel, core and chop the apples.

2.  Add the sugar, lemon peel, lemon juice and cinnamon stick.

3.  Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I used a whisk, which gave the sauce a nice chunky consistency.)

4.  Can and process as you would other recipes or keep refrigerated up to 3 weeks.

54 comments:

  1. Great recipe! and I love your BS container, we have those at our cottage and they sure bring back memories!

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  2. This looks so delicious. I LOVE the smell of apples cooking. How did you just not take a spoon to the whole batch??!

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  3. Looks like a great recipe, looking forward to trying this.

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  4. This is great! Could you do it with pears??

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    1. You could definately do it with pears. I made a batch using a combo of pears, apples and peaches. I bet you could even throw in berries, any other stone fruits or pineapple. Diversity makes it better. Even if you're making it with all apples, mix up the kinds of apples, the flavor is more complex!

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    2. I added blueberries and it was delicious! :)

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  5. The sugar in the pic looks like tablespoons. Are you putting only 5 teaspoons or was it mistyped and you are really using tablespoons?

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    1. My measuring spoon is very shallow, and they may have been heaping. Sugar is really to your taste, I've made it sugar free and it is still great!

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    2. Just made it with 5 teaspoons...it was PLENTY! I used Gala apples. Delicious, but next time I am cutting the sugar if I use those again.

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  6. Would it work to freeze, do you think, or would it give it a mushy texture? Canning is *so* not my forte LOL, but I'll freeze anything that doesn't get out of the way.

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    1. I haven't tried this recipe yet, but typically when I make applesauce, I freeze most of it. It thaws just fine.

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    2. Yes you can freeze it! I would suggest doing I just like baby food. Freeze in ice cube trays, pop them into a freezer bag when frozen and then they last up to 3 months in the freezer or up to 6 months in a deep freezer. They come out tasting just like they did the day you made them. Thaw in the fridge or microwave.

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  7. I cannot WAIT to try this!!! I will be making my sons baby food and will be using this process!! Time for peaches, pears, apples, and lord knows what else I can do :D

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  8. What would be the conversion for ground cinnamon? I don't have any sticks. :(

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    1. It's really to your taste. I would maybe start with a teaspoon or so, taste it a few hours into cooking. If it's enough, then great, if you like a lot of cinnamon, add some more. Just remember, you can always add more, but you can't take it back out ;)

      This recipe is really just a process. Make it your own! I've made batches with and without sugar; combinations of different fruits; with or without cinnamon. And if you forget about it and over cook it... well then you have an amazing batch of apple butter!

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  9. This looks delicious! We just moved into a house with an apple tree in the backyard and I've been looking for ways to use those homegrown apples. I have one question--have you ever tried it with the peels left on the apples?

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    1. Last year I made a few batches with the skins on... it is like little slivers of apple peals (or pine needles?) in your sauce. I didn't mind so much, but my kids straight refused to eat it. Needless to say, I now always peal my apples.

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  10. Is the applesauce out of the crock pot hot enough to can, or should it be brought to a boil on the stove?

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  11. I have not tried it with the peels left on. If you have an apple tree, I think you really need to look into the pampered chef crank apple peeler/slicer, you'd definately get your money worth.

    I do still boil them on the stove to process them in jars. Better safe than sorry. I have made it and planned to just put them in the fridge, the lids popped, but I wouldn't trust that.

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  12. I can't wait to do this but I have never canned anything. Is there something special I have to do to can it?

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    1. I learned to can myself last summer. This summer I entered 10 canned items in the county fair and every single one won a ribbon!

      It's not hard. You just have to make sure you have a pot big enough to be able to fit your sealed jars and cover them with 2 inches of water. Boil them for 10 minutes and let them cool for 24 hours in a safe, non wiggly spot. All the lids should pop down. If you google canning, there are tons of great sites that break it down for you!

      Good Luck and Have Fun!

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    2. Ok.. so you put this recipe into jars, put the jars into a pot, cover with water, boil them for 10 minutes, cool for 24 hours, the lids should pop down.. and thats it? You dont have to add anything to preserve it? And you store it in a pantry or cupboard? (Thanks.. i've never canned before. )

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  13. Making this now and can't wait to try it. It was super easy to throw together. The hardest part was prepping the apples. Thanks for posting :)

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  14. Can you use Granny Smith apples? Or does it need to be the red kind of apples?

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    1. You can use whatever kind of apple you have on hand. I think it even tastes better if you have combinations of different kinds of apples all in the same pot!

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  15. Do you leave the lemon peel in and blend that with the apples? Or do you remove it with the cinnamon stick? I can't wait to try this!

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    1. I remove it if I see it. Sometimes it just cooks in.

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  16. I do not see where you use the lemon juice. Is it used to keep the apples from turning brown during the peeling and slicing?

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    1. The lemon juice gets thrown into the pot with all the apples while cooking. It's the starting liquid to get the cooking going.

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    2. I forgot to buy a lemon..should I add extra lemon juice?

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  17. Could you make this and freeze it for baby food? If so do you know how long it would be good for frozen?

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    1. This applesauce can definately be frozen. If using as starter baby food, be sure to run it through the blender. Older babies can handle the little bit of rustic chunks.

      As most things, I would say about 6 months in the freezer. But if it's in a deep freeze that doesn't get opened very often and stays very cold, I bet it could last longer.

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  18. I just found this today & immediately used my leftover apples that the kids were not going to eat. I didn't have any lemon to add the peel, but used bottled lemon juice. I'm wondering, though, do you reuse your cinnamon stick or just throw it away? Mine looked & smelled like it had not even been in the crockpot all day. Still firm & cinnamonny. Seems a shame to throw it away...

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    1. I personally wouldn't use the cinnamon stick again for cooking, but it would be great in a potpouri simmer pot!

      My mom would keep a potpouri pot on the stove quite often. Just throw in the "used" cinnamon stick with some water and let it simmer away. You could add some sliced oranges too for a different scent.

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  19. Love making homemade applesauce. I usually just cook mine on the stovetop and have never used lemon or lemon juice. I assume it's so the apples don't brown. I usually use a little water if it appears liquid is needed. Mixing different kinds of apples gives the best results for a great flavor! I plan to try the crock pot method too.

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  20. I haven't had homemade applesauce since I was a kid and I'm really excited to make this for my kids! I was wondering what size crock pot did you use and do you fill it all the way up?

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    1. This recipe was made in the standard 2-3quart crock, but I have made it in my little 1 quart crock. When I get a bushel of apples in the next week or so, I plan on making it in a big roaster!

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  21. Just made this! I kept the skins on the apples, though. Still turned out great and had a great consistency. I was worried the pieces of skin would be obvious but they weren't. They softened right up!

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  22. I'm allergic to lemons. What do you suggest to use instead?

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  23. I made this today too - and WOW did it turn out amazing! I added 1/2 tsp ground cinnamon after whisking for a little extra flavor. It's not Mott's, and I think that's why I like it so much. Plus, the apples used were picked this morning :) Thanks for sharing!

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  24. I am thinking of making this to sell at my church bazaar. How much does this recipe make?

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  25. Gphotofx - you would be fine to just leave the lemon out. It's there for a bit of freshness. Orange or Lime juice could be used if that is ok.

    Corie1987 - Quantity really depends on how many apples and what size crock you use. Using the crock pictured filled to the rim, I can usually get 3-4 pints or 2 quart jars.

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  26. I'm making this tomorrow. I picked up apples and pears from Aldi this afternoon. So excited for how yummy it will smell all day tomorrow!!! Thanks for sharing this recipe.

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  27. I don't have cinnamon sticks, what is the equivalent to ground cinnamon?

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  28. I just made this today. I did 2 honey crisps and 5 macs. Instead of a cinnamon stick, I used Pampered Chef Cinnamon Plus, just sprinkled a whole pile in there! I cooked it for 8 hours on low and it is AMAZING!!! I am so glad I came across this! Thank you so much for the delish recipe!

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  29. Making this right now, I cab but air to eat some, first time making it.

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  30. Ha should have proof read huh ? Should have said can't want to eat some :) will let you know the results :)

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  31. Love love love it. I will never buy applause again. So delicious. The lemon is a wonderful addition....I used granny smith and gala. Left the peels on the gala's so good love the chewy texture... Yum

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  32. I've always loved strawberry applesauce, do you think adding chopped strawberries would work?

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  33. I love this recipe! My kids will eat all of it in one day.

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  34. Love this was looking for lower sugar recipe.. Veggie stand near me will sell heaping case for $20 ( over 40 lbs) .. I may use splash of OJ instead of zest as well.. I have always made my own baby food.. this seems so much easier than freezing.. Does it still can & seal tight with NO SUGAR at all???

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  35. I have made this recipe so many times I've lost count (I've cut the brown sugar back to about 3 tablespoons). It is absolutely delicious, makes the whole house smell AMAZING, and it freezes beautifully. Not only is it yummy straight out of the crock pot, but it freezes beautifully. I use it in all sorts of recipes, too. Thank you for sharing!

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