I recently made this wonderful applesauce recipe, since I had a glut of over 20 apples! I of course amended the recipe a bit to make it easier, and made it all in my slow cooker. It’s not an electric one, but rather a beautiful, huge cast-iron pot with a heavy lid.
It took about 4-5 hours to make from start to finish, made my flat smell amazing and even better, it tastes wonderful and has zero fat and barely any sugar!
The only part that took me some time was peeling, coring and slicing the apples by hand – I don’t have any contraptions to make this easier, so doing this for 20 apples took me about half an hour! But all is well when you have a nice documentary to watch, right?!
You don’t need any special type of apple for this, since it’s all slow-cooked anyway. Just get a variety you like, and that’s good enough!
So here’s the recipe I used, just slightly altered to make it easier:
- 20 apples, peeled, cored and sliced into eighths or thin slices
- 1 cup water
- 1/2 cup sugar or two tablespoons maple syrup. I used organic maple syrup for this just to add a healthier note than refined sugar and it tastes beautiful!
- 2 tsp cinnamon
Combine everything in a large pot and cook over medium-high heat, without stirring, for about half an hour.
Reduce the heat to low, stir to make sure nothing is sticking to the bottom. Add more water here if necessary.
Cover the pot tightly and cook on a low heat for about 3 hours.
Keep checking this to make sure there is enough water, and stir it a few times every 20 minutes or so.
If you’d rather not close it completely, leave a ladle inside the slow cooker and then put the lid on, so there is a little gap for air to escape and for you to keep a better eye on the smell so you can add water or stir as necessary.
DON’T ADD ANYTHING ELSE!
Honestly, this will taste amazing.
Once it’s all cooked and soft and beautiful, purée using a stick blender, or wait for it to cool completely and purée in a food processor.
Bottle in sterile jars once cool.
This is delicious with everything – with greek yoghurt and muesli for breakfast; added to pancake batter; to make fantastic breakfast muffins – the only limit is your own creativity!
It’s also great on buttered toast…just saying! And the health factor definitely cancels out the butter in the toast 😀