This homemade crockpot applesauce tastes completely different from the storebought jarred stuff, and is reminiscent of apple pie filling.
3lbsapples(I had 4 Fuji apples and 4 Pink Lady apples)
1/2cupwater(optional, see notes)
Peel the apples, then slice in half through the core. Use a melon baller to scoop out the seeds and stems, and discard them.
Chop the apples into small chunks about 1" big. It doesn't matter too much if the pieces are bigger or smaller, so don't stress about making them completely uniform.
Combine the apple chunks and cinnamon in the crockpot, and the water, if using. Cook on high for 2 hours, then give the apples a stir and a rough mash with a fork.
Cook for another hour, then stir and roughly mash the apples again. The apples may not be fully soft yet, and that's okay.
Cook for one more hour, until the apples are completely tender. Mash the apples well with a fork or potato masher, or run the applesauce through a food processor or blender to make it completely smooth.
Chill the applesauce for at least 4 hours before serving, to ensure it's completely cold. Enjoy!
Adding Water: I don’t add water to my applesauce because I enjoy a thicker texture. If you enjoy a looser applesauce like the kind they sell at the store, add 1/2 cup of water to the crockpot at the beginning of cooking. If after pureeing you want it even thinner, add a little bit more water at a time, until you reach the desired consistency..