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Nothing says comfort quite like a bowl of warm, homemade Crockpot Applesauce! Slow-cooked to perfection, this recipe creates a rich, caramel-like flavor infused with cozy spices like cinnamon and nutmeg. Made with simple ingredients like fresh apples and vanilla extract and sweetened naturally with maple syrup, this easy recipe is perfect for enjoying during apple season or any time of year.

Ingredients You’ll Need
- Apples: Use a mix of sweet and tart apples like McIntosh, Granny Smith apples, Pink Lady, or Honeycrisp apples for depth of flavor.
- Maple Syrup: Naturally sweetens the applesauce without the need for added sugar. Add less to begin with, especially if your apples are very sweet already.
- Pumpkin Pie Spice: A time-saving blend that adds warm, comforting notes. You can also use apple pie spice or individual spices to your liking.
- Cornstarch or Tapioca Starch: Helps thicken the applesauce slightly.
- Vanilla Extract: Adds a hint of sweetness and rounds out the flavors.
- Sea Salt: Balances the sweetness.
For exact ingredient amounts and instructions, see the printable recipe card below.
Recipe Variations
- Spiced Apple Pear Sauce: Replace half the apples with pears for a twist.
- Cranberry Applesauce: Add a handful of fresh cranberries for a festive, tangy touch.
- No Added Sweetener: For unsweetened applesauce, skip the maple syrup entirely.
How to Make Crockpot Applesauce
Step 1: Peel (optional, see notes below) and chop the apples into evenly sized chunks for even cooking.
Step 2: Place the apples in your slow cooker. Add maple syrup, pumpkin pie spice, vanilla, cornstarch, and sea salt. Toss gently to coat.
Step 3: Cook on low for 4-6 hours or high for 2-3 hours, stirring occasionally. The apples are ready when they’re soft and tender.
Step 4: For smooth applesauce, use a food processor, blender, or immersion blender. For a chunkier applesauce, mash the apples by hand with a fork or a potato masher.
Expert Tips
- Using a variety of apples that are sweet and tart ensures a more complex and interesting flavor.
- Adjust the sweetness to your liking. Start with less maple syrup and add more after tasting. If your apple sauce is too sweet, add a squeeze of lemon juice to balance out the sweetness.
- If you prefer chunky applesauce, peeling the apples prevents chewy pieces. For smooth applesauce, leave the peels on for extra fiber.
- For a deeper flavor, add a cinnamon stick to the slow cooker instead of ground spices.
Serving Tips
This crock pot applesauce recipe is a versatile treat! Try it:
- As a topping for overnight oats or yogurt.
- On pancakes or waffles for a naturally sweet syrup alternative.
- Paired with pork chops for a classic savory-sweet combo.
- Swirled into baked goods like muffins or cakes for added moisture.
Storage Tips
Store in a mason jar or airtight container for up to 10 days in the refrigerator. To freeze, portion into a freezer-safe container or an ice cube tray. Freeze for up to 3 months and thaw overnight in the fridge.
If you’re canning this applesauce, follow safe canning practices for shelf-stable applesauce. Properly canned, it will last up to 1 year.
Recipe FAQs
Cook the applesauce longer until it becomes darker and thicker. Add more spices for extra depth. Check out my apple butter recipe for more detailed instructions.
Yes! Slow cooking breaks down the texture of the apples, so even softer, less-crisp varieties will work beautifully. In fact, mealy apples tend to cook down faster and create a naturally smooth consistency, making them perfect for applesauce. Just make sure they’re not moldy or spoiled—trim any bruised spots, and you’re good to go!
Yes, you can make applesauce on the stovetop. Combine the ingredients in a large pot, cover, and simmer on low heat for about 30-40 minutes, stirring occasionally until the apples are soft. Then, blend or mash to your desired texture.
Peeling your apples is entirely up to you and depends on the texture you prefer. If you like chunky applesauce, peeling is a good idea because the skins can stand out in the final texture. If you’re blending your applesauce smooth, you can leave the peels on—the skins will break down during cooking and blend seamlessly, adding extra fiber and nutrients.
Sweet Apples include Honey Crisp, Fuji, Gala, and Pink Lady. Tart apples include Granny Smith, Braeburn, and McIntosh apples.
More Delicious Apple Recipes
Dessert
Peach Apple Crisp
Gluten Free Thanksgiving Desserts
Gluten-Free Dutch Apple Pie
Cocktails
Apple Cider Sangria
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Homemade Crockpot Applesauce (No Refined Sugar)
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Ingredients
- 2 1/2 pounds apples peeled, cored, and sliced (about 6)
- 1/3 cup granulated sugar or coconut sugar
- 2 Tablespoons sea salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/4 cup water
Instructions
- Place the apples in the bowl of your crockpot. Add the sugar, salt, cinnamon, and vanilla on top and mix well. Pour the water over the apples and close the lid.2 1/2 pounds apples, 1/3 cup granulated sugar, 2 Tablespoons sea salt, 1/2 teaspoon ground cinnamon, 1 teaspoon vanilla, 1/4 cup water
- Cover and cook on high for 3-4 hours or on low for 6-8 hours. Start checking it at 3 hours to make sure it doesn't overcook. The apples are done when they're very soft with no give, but not mushy.
- Remove the lid and use a wire whisk or potato masher to stir or mash until smooth, or until you reach your desired consistency. For extra smooth applesauce, use an immersion blender.
- Store in an airtight container in the refrigerator for up to 10 days for follow the directions in this post for canning.
Notes
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- Using a variety of apples that are sweet and tart ensures a more complex and interesting flavor.
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- Adjust the sweetness to your liking. Start with less maple syrup and add more after tasting. If your apple sauce is too sweet, add a squeeze of lemon juice to balance out the sweetness.
-
- If you prefer chunky applesauce, peeling the apples prevents chewy pieces. For smooth applesauce, leave the peels on for extra fiber.
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- For a deeper flavor, add a cinnamon stick to the slow cooker instead of ground spices.
- If you don’t have pumpkin pie spice you can use a mix of 1 tsp cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon allspice
- Store in a mason jar or airtight container for up to 10 days in the refrigerator. To freeze, portion into a freezer-safe container or an ice cube tray. Freeze for up to 3 months and thaw overnight in the fridge.
- If you’re canning this applesauce, follow safe canning practices for shelf-stable applesauce. Properly canned, it will last up to 1 year.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use pears instead of apples and make “pear sauce” for my infant? I have a bunch of pears from my CSA and I’m wondering if they will cook the same as apples! This is such an easy recipe and sounds delicious!
Hey Jennifer! I haven’t tried it but yes, this should work with pears:)
I made it with pears and it was great!!!
Amazing!! Thanks for letting me know!
We made this for a fall treat and it’s SO GOOD! We ended up cooking it in the instant pot on high for 30min and mashing with a potato masher! Chunky and super sweet! My husband and I both agree that it would be good heated up on top of vanilla ice cream! Thanks Molly!