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.
My grandmother was known for her amazing applesauce. She used transparent or “early” apples－the varieties that appear in our local farmers markets in mid-July. Their appearance never fails to surprise me, because I’m more focused on peaches at that time of year and apples feel so very fall.
Because, these first of the season apples are very tart, this type of applesauce relies on a heavy dose of sugar. But it’s sooooo good. I make it most summers, and those who haven’t previously tried it are always amazed at what this kind of applesauce tastes like.
I remember the first time I strayed from those early apples. I made a slow cooker version and delivered a container to my grandmother.
Her first question, asked knowingly yet without judgment, was, “Did you use the early apples?” It was mid-fall, so she knew I hadn’t, as those apples were long gone. Yet when she tasted the applesauce, she gave it her genuine stamp of approval.
As the grandmother who lived on Fountain Avenue－the one who inspired my love of cooking and for whom this blog is named－I always felt a certain pride and validation when I received her stamp of approval.
My latest rendition foregoes granular sugar altogether, opting for a small amount of maple syrup instead. The warm flavor of maple syrup, with its caramel-like undertones, is a lovely complement to the apples. That said, I’ve included a sugar option for those who may not have pure maple syrup on hand.
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.
While this guide isn’t exhaustive, it offers a handy reference, from sweetest to tartest, as to best uses for a variety of apples:
Apple Equivalents, Measures, and Substitutions:
• 1 pound apples = 2 large apples
• 1 pound apples = 3 medium apples
• 1 pound apples = 2-3/4 cups cored, sliced or chopped apples
• 1 pound apples = 1-1/3 cups applesauce
• 1 medium apple = 1 cup cored, sliced apples
• 1 medium apple = 3/4 cup cored, chopped apples
• 1 medium apple = 1/2 cup mashed apples
• 4 pounds fresh apples = 4 cups applesauce
• 4 pounds fresh apples = 1 pound dried apples
• 2 pounds fresh apples = filling for one 9-inch pie
• 1 pound dried apples = 4-1/3 cups
• 1 pound dried apples = 8 cups cooked apples
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Slow Cooker Maple Applesauce
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
- 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.
- 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.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours, or until the apples are very soft.
- 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.
- While the sauce is still warm, add the maple syrup. Taste and add more maple syrup to achieve your preferred level of sweetness.
- 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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