{NEW} Easy Crockpot Applesauce It’s Fall in Utah Y’all Rainy and COLD. Sweater…
{NEW} Easy Crockpot Applesauce ??? It’s Fall in Utah Y’all ???? Rainy and COLD. Sweater and rain boots weather. ☔
Time to turn that box of fresh orchard-picked apples sitting on the counter into THE most delicious, and EASIEST apple sauce!
Really this method could not be easier or more fool proof.
Your house will smell like comfortable, traditional, delicious Autumn while this sauce is cooking.
Rachel’s tips:
I love to use a combination of (some tart, some sweeter) apples to make applesauce.
Although the vanilla bean is ABSOLUTELY delicious in this recipe, sometimes I leave it out (they can be quite expensive) and instead use 1 tsp fresh squeezed lemon juice and a bit of fresh lemon zest.
For another version try fresh squeezed orange juice, and a bit of orange peel (zest). makes 4 (8oz.) jars, 8 servings
Ingredients:
2 lbs apples of choice (McIntosh, Sugarbee, Gala, Fuji, Honeycrisp, Jonathan, etc.)
1/2 cup water
2 cinnamon sticks
1 vanilla bean
Instructions:
To prepare the apples, cut them in quarters then core them.
You can also peel them if you’d like to, but I really like the skin on.
Place your sliced apples in the bowl of your slow cooker, together with cinnamon sticks.
Cut the vanilla bean in half, scrape-out the seeds, thrn add the seeds to the slow cooker, together with the empty bean.
Pour in the water and cover with the lid.
Cook on LOW for about 6 hours, or until apples are very soft.
Remove cinnamon sticks.
Use an immersion blender to puree your applesauce, then allow it to cool before dividing it into 4 (8oz.) clean jars.
Keep refrigerated for up to 7 days, or freeze for 3-4 months.
Enjoy! ❤Rachel
