Skip the store bought sugar-laden applesauce and make your own Paleo-approved batch right in your slow cooker.
If you have a bunch of apples laying around that you need to use up, this is a great recipe to return to again and again. Plus, you can easily double or even triple the recipe for a big batch of applesauce, depending on how big your crockpot is!
For this recipe, we used large Honeycrisp apples for their juicy consistency and naturally sweet flavor. You can easily substitute other apples, or even use a mix of sweet and tart apples for a more complex flavor. Other apple varieties that make great applesauce include Granny Smith, golden delicious, pink lady, gala, or Fuji apples.
To prep your apples, simply peel them, core them, and roughly chop. Add it to your slow cooker with water, cinnamon, and nutmeg. Cook on low for six hours, or on high for four. Once the apples are soft, stir in the apple cider vinegar and use a potato masher (or transfer to a bowl and use a fork) to create the ideal consistency. If you like yours more creamy than chunky, you can transfer to a blender until very smooth.
Store any leftover applesauce in an airtight Mason jar in the fridge, or pour into labeled freezer bags and freeze for up to three months.
6 Honeycrisp apples, peeled and chopped
1/2 cups water
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp apple cider vinegar
Place the apples in the crockpot and add water, cinnamon, and nutmeg. Cover and cook on low for six hours, or on high for four hours.
Once the apples are very soft, stir in the apple cider vinegar. Use a potato masher or large fork to mash the apples.
Cool the applesauce at room temperature before transferring to a jar. Store in the refrigerator for up to one week.