Cinnamon Applesauce

Recipe by MaryJane Robbins

Fall comfort food lists simply must include a big bowl of cinnamon applesauce. Served warm or cold, the heady scent of cinnamon relaxes you and wraps you like your favorite blanket. Our version makes great use of your slow cooker, freeing you up to take in the beauty of the season.

10 mins
2 hrs 10 mins
3 to 4 cups
Cinnamon Applesauce


Prevent your screen from going dark as you follow along.
  1. Peel and coarsely chop the apples, being careful to remove their core and seeds.

  2. Place all of the ingredients except vanilla into a 4- to 6-quart slow cooker. Cook on high for 2 to 3 hours, stirring occasionally.

  3. When the apples are tender, add the vanilla and use a potato masher, whisk, or immersion blender to purée the sauce to your preferred texture.

  4. Serve warm or cold. Store leftover sauce in the refrigerator for up to 1 week. Sauce can be frozen for up to 2 months.

  5. Yield: 3 to 4 cups sauce, depending on the size of apples used.

Tips from our Bakers

  • No boiled cider? Leave it out, and increase the water to 1/2 cup. Or substitute 1/3 cup frozen apple juice concentrate.
  • No slow cooker in the cupboard? Simply cook on the stove top in a heavy-bottomed pan over very low heat, stirring often to prevent scorching.