Slow Cooker Spiced Applesauce

Homemade applesauce made easy in your slow cooker!

Slow Cooker Spiced Applesauce for canning [3]

Homemade applesauce is currently my favorite thing about this fall. I’ve made it before, though perhaps it was with a different recipe, because this time around the process is blowing me away. It couldn’t be more simple, and the results are incredible.

Slow Cooker Spiced Applesauce for canning [4]

It starts with a bunch of apples I picked up from the farmer’s market. I sliced them up, put them in my slow cooker [5] on low, and then forgot about them! That’s one the best things about slow cookers, they do all the work and hours later you get to reap the benefits.

About 8 hours later I pureed the tender apples, spiced with cinnamon, nutmeg and cloves, in a food processor and passed it through a mesh strainer to remove the skins and seeds. (A food mill works great too, I just don’t have one.)

Slow Cooker Spiced Applesauce for canning [6]

I’ve since made another batch without any spices and both are equally amazing. No sugar, no other ingredients. Just fresh, local, in-season apples!

Slow Cooker Spiced Applesauce for canning [7]

Slow Cooker Spiced Applesauce

The easiest applesauce you'll ever make, prepared in the slow cooker and spiced with cinnamon, nutmeg, and cloves.


  • 6 pounds apples , sliced into quarters (2.7 kg)
  • ¾ cup water or apple juice (178 ml)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves


  • Place the quartered apples and water/apple juice in a large slow cooker (16 quart or more). Cover and cook on "low" for 6-8 hours, stirring every hour or so. As the apples cook down they will shrink.
  • During the last few hours of cooking, stir in the cinnamon, nutmeg and cloves. When the apples are fully cooked, pass the mixture through a food mill to remove skins and seeds. Alternately, you can puree it in a food processor and pass it through a mesh strainer.
  • Ladle the applesauce into sterilized jars, leaving ½ inch headspace. Cover with lids and screw on bands. Process in a waterbath for 15 minutes (pints) or 20 minutes (quarts).
  • Let cool completely and make sure the jars are sealed before storing in a cool dark place, like a pantry.


  • If you'd rather a plain applesauce, feel free to omit the spices.
  • If you don't want to process the applesauce, simply store it in the fridge and consume within a few weeks.
  • If you have a small slow cooker, you can still make this recipe! Simply halve or quarter this recipe, as desired.


Calories: 303kcal, Carbohydrates: 80g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 8mg, Potassium: 620mg, Fiber: 13g, Sugar: 60g, Vitamin A: 294IU, Vitamin C: 25mg, Calcium: 40mg, Iron: 1mg

Have you tried this recipe?

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