Crockpot Cinnamon Applesauce (with Preserving Instructions)
It’s that time of year – apple season! With just a few simple ingredients, you can turn those extra apples into the most delicious homemade applesauce with this super-easy recipe. Crockpot cinnamon applesauce is a homestead favorite because it’s easy, hands-off, and fills the whole house with the scent of fall. Let’s face it, few things smell as cozy as apples and cinnamon simmering away in the kitchen. Even better—you can preserve this simple slow cooker applesauce recipe by canning or freezing, ensuring jars (or bags) of homemade goodness are ready for later use. Whether you prefer a chunky sauce or a silky smooth one, this recipe has you covered.
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Why You’ll Love Crockpot Cinnamon Applesauce
- Effortless prep – Let the crockpot do the work while you go about your day.
- Versatile texture – Mash with a potato masher for a rustic, chunky applesauce, or use an immersion blender like this one for a smoother consistency.
- Preservation-friendly – Can be stored in shelf-stable jars or frozen for quick defrosting.
- Healthy and customizable – Adjust sugar and spice to your liking.
- Kid-approved – A wholesome snack, side, or topping with no mystery ingredients.
Equipment Needed
- 6-quart slow cooker (Crockpot)
- Apple Peeler (corer and slicer) – Save time prepping apples with this handy tool.
- Potato masher (for chunky sauce)
- Immersion blender for smooth sauce
- Large mixing spoon
- Canning jars, lids, and rings (if preserving)
- Water bath canner – I use an electric water bath caner and love it!
- Freezer bags or a freezer-safe container(if freezing)
- Jar Lifter
- Funnel
- Bubble remover and headspace tool
- Clean kitchen towels
NOTE:
Fresh apples (firm, slightly tart varieties like McIntosh, Jonathan, Golden Delicious or Honeycrisp apples work well). Granny Smith apples can be used by may require more sugar due to their tartness.
Ingredients for Crockpot Cinnamon Applesauce
- 6 pounds apples (about 18 medium), peeled, cored, and chopped
- ½–1 cup white or brown sugar (optional, adjust to taste)
- 1–2 teaspoons ground cinnamon or apple pie spice
- 2 tablespoons lemon juice
- ½ cup water
Step-by-Step Instructions for Making Crockpot Cinnamon Applesauce
- Prep the apples – Peel, core, and chop apples into chunks. An apple/peeler tool works really well for this.
- Load the crockpot – Add apples, water, lemon juice, sugar (if using), and cinnamon. Stir to combine.
- Cook – Cover and cook on low for 6–8 hours or high for 3–4 hours, until apples are soft and falling apart.
- Mash or blend –
- For chunky applesauce, mash with a potato masher.
- For smooth applesauce, blend with an immersion blender until desired consistency.
- Taste and adjust – Add more cinnamon or sugar if desired.
Water Bath Canning Instructions
- Ladle hot applesauce into sterilized jars, leaving ½-inch headspace.
- Remove air bubbles and wipe rims clean.
- Apply lids and bands, fingertip tight.
- Process jars in a boiling water bath canner:
- Pints: 15 minutes
- Quarts: 20 minutes
- Remove jars and let cool for 24 hours. Check seals on each mason jar before storing.
PRO TIP:
Add 1/4 cup of white vinegar to the water in your canner before processing. The vinegar helps prevent hard water deposits from leaving a cloudy film on your jars, keeping them crystal clear and picture-perfect for the pantry shelves.
Freezing Instructions
- Cool applesauce completely.
- Spoon into freezer-safe zip-top bags, removing excess air.
- Flatten bags for easy stacking.
- Freeze for up to 12 months.
Serving Suggestions
- Serve warm with pork chops for a classic pairing.
- Use as a topping for pancakes, waffles, or oatmeal.
- Stir into yogurt or cottage cheese.
- Pack in lunchboxes for a wholesome snack.
- Spread on toast or muffins in place of jam.
- Mix into some vanilla ice cream.
Suggestions on How to Use It
Homemade apple sauce isn’t just for eating by the spoonful. Use it as an oil substitute in baking applesauce muffins and cakes, as a base for smoothies, or swirled into overnight oats. A quart or pint of applesauce on your pantry shelf is one of the handiest staples you’ll ever have for later use.
How to Store Crockpot Cinnamon Applesauce
- Canned applesauce: Store in a cool, dark pantry for 12–18 months.
- Frozen applesauce: Store airtight container or flat freezer bags in the freezer for up to 1 year.
- Opened jars/bags: Refrigerate and use within 7–10 days.
Frequently Asked Questions:
1. Do I have to peel the apples?
Peeling is recommended for a smoother sauce and extended storage, but leaving the peels on is fine if blending is done well.
2. Can I make this without sugar for an unsweetened applesauce?
Yes! Many apple varieties are sweet enough on their own. Adjust to taste.
3. Can I double the recipe?
Yes, as long as your crockpot can handle the volume without overflowing.
4. What apples are best for applesauce?
McIntosh, Cortland, Jonathan, Honeycrisp, and Fuji are all excellent choices.
5. Is cinnamon required?
No—it’s optional, but it adds a cozy, spiced flavor perfect for fall.
Special Tools (affiliate links): Electric Water Bath Canner | Jar Lifter | Funnel | Bubble Remover and Headspace Tool | Apple Slicer & Corer | Immersion Blender | Ball Canning Book |
Making applesauce at home doesn’t get any easier than this. Use your favorite apples, let the crockpot do the work, and you’ll have jars of cozy goodness ready in no time. This easy slow cooker applesauce is a great way to preserve your harvest, stock your pantry, and enjoy a healthy snack anytime of year. Whether you spoon it straight from the jar, serve it with dinner, or tuck it into lunchboxes, you’ll find yourself coming back to this simple recipe again and again.
If you try this homemade crockpot applesauce recipe and love it, please tag me on Instagram and Facebook @grindinggearsfarmstead so I can see your creations. Don’t forget to pin this recipe for later on Pinterest!
Lechyd Da, (means “Cheers to Good Health” in Welsh)
Crockpot Cinnamon Applesauce (with Preserving Instructions)
Equipment
- 6-quart slow cooker (Crockpot)
- Apple Peeler, Slicer & Corer
- Potato masher (for chunky sauce)
- Immersion blender (recommended for a smooth sauce)
- Large mixing spoon
- Canning jars, lids, and rings (if preserving)
- Water bath canner or large stockpot with rack (for canning)
- Freezer bags or a freezer-safe container (if freezing)
Ingredients
- 6 pounds apples about 18 medium, peeled, cored, and chopped
- ½-1 cup white or brown sugar optional, adjust to taste
- 1- 2 teaspoons ground cinnamon or apple pie spice
- 2 tablespoons lemon juice
- ½ cup water
Instructions
- Load the crockpot – Add apples, water, lemon juice, sugar (if using), and cinnamon. Stir to combine.
- Cook – Cover and cook on low for 6–8 hours or high for 3–4 hours, until apples are soft and falling apart.
- Mash or blend – For chunky applesauce, mash with a potato masher, and for smooth applesauce, blend with an immersion blender until desired consistency.
- Taste and adjust – Add more cinnamon or sugar if desired.
Canning Instructions
- Ladle hot applesauce into sterilized jars, leaving ½-inch headspace.
- Remove air bubbles and wipe rims clean.
- Apply lids and bands, fingertip tight.
- Process jars in a boiling water bath canner: Pints: 15 minutes and Quarts: 20 minutes. (Adjust processing time for altitude.)
- Remove jars and let cool 12–24 hours. Check seals on each mason jar before storing.
Freezing Instructions
- Cool applesauce completely.
- Spoon into freezer-safe zip-top bags, removing excess air.
- Flatten bags for easy stacking.
- Freeze for up to 12 months.
