Slow Cooker Applesauce

Happy Fall!  I made this two days ago and the family liked it so much that it was all gone by last night.  I've never made homemade applesauce before and it was really fun.  And so easy with the slow cooker!  Plus it made the house smell really good.  Go to the post at The Kitchn to get more tips for making this.  (Like, you can use mealy apples, and any variety.)

Slow Cooker Applesauce

adapted from The Kitchn

6 large apples, any variety (approximately 3 pounds)
1-2 cinnamon sticks, optional
1 tablespoon lemon juice
1/2 cup water
1/4 teaspoon salt

1.  Peel and chop the apples: Peel the apples with the vegetable peeler, then cut them into quarters and slice out the cores. Roughly chop apples into 1- to 2-inch pieces, depending on how chunky you prefer your applesauce. (I peeled, then use my apple corer, then sliced those pieces up.)

2.  Combine all the ingredients in the bowl of the slow cooker, and close the lid.  Cook on high for 4 hours, stirring twice during cooking.

3.  Puree the applesauce, optional: If you like chunky applesauce, you can skip this step altogether. But if you prefer a more smooth texture, remove the cinnamon stick, then use an immersion blender to puree the applesauce until it reaches the consistency you like, or use a potato masher right in the pot.

4.  Cool and store: Cool the applesauce, then divide between several containers. Cover and store in the refrigerator for up to 5 days, or freeze for up to 3 months.

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