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A small amount of maple syrup is the key to a wholesome applesauce that allows the natural sweetness and flavor of the apples to truly shine.

Slow Cooker Maple Applesauce

5 from 1 vote
Using a mix of apples creates a more complex flavor, and incorporating sweeter varieties allows for less added sweetener. For an all-natural option that's become a family favorite, I opt for maple syrup. A small amount is all that's needed, and the flavor complements the apples beautifully.
Yield: 1½+ quarts
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients
 

  • 10-12 large apples (see notes for good options)
  • ½ cup apple cider (may substitute apple juice)
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup pure maple syrup (or to taste; see notes for sugar option)

Instructions

  1. Peel, core, and quarter the apples. To prevent browning while you are peeling, place the peeled apples in a sink or bowlful of cool water.
  2. Place the apples, cider, cinnamon, and salt in the insert of a 5 to 7-quart slow cooker. If your slow cooker is smaller, consider making half or three-quarters of the full recipe so as not to overfill your cooker.
  3. Cover and cook on high for 3-4 hours or on low for 6-7 hours, or until the apples are very soft.
  4. For chunky applesauce, mash the apples with a potato masher. For a smooth consistency, puree the apples in a blender or with an immersion blender.
  5. While the sauce is still warm, add the maple syrup. Taste and add more maple syrup to achieve your preferred level of sweetness.
  6. Enjoy warm or chilled, with an optional sprinkle of cinnamon. Store leftovers in the refrigerator for up to one week. The applesauce freezes well too.

Notes

  • No slow cooker? You can cook the apples in a tightly covered baking dish in a low oven (200℉－300℉ mimics low to high in a slow cooker) until tender.
  • Level of sweetness/tartness is easy to adjust: In the pictured batch, I used a mix of Fuji, Jonagold, Rome, and Golden Delicious. These are all sweeter varieties, which can be a good choice if you'd prefer to reduce or even omit the sweetener. Other good naturally sweet sauce apples include Cameo, Cortland, Gala, and Honey Crisp. An advantage of adding the maple syrup at the end, after the apples are mashed or pureed, is that you can truly add it to taste. Sugar is best added earlier so the granules fully dissolve. Feel free to use a mix of sweet and tart apples if you prefer, as it is equally delicious and does add complexity.
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