Crockpot Applesauce

If you don’t know this already, homemade applesauce is a world apart from the kind you get in the jar at the store.  For one thing, when it’s homemade, it’s fresh and warm.  Even after it’s been stored in the fridge, it is still much more delicious (and fresh) than jarred.  And, you can freeze it…of course, if you don’t have a crockpot you can easily make this on the stove.  But, you should get a crockpot.  If you are a raw foodist, make small amounts at a time and skip the cooking part:) 

I don’t make applesauce in the traditional way.  I think this way is much easier and, though you have the option to peel the apples, I highly recommend keeping them on for depth of flavor, nutrition, and simplicity. Also, make it as chunky or smooth as you like.  And, add whatever you want (spices, apricots, raspberries, etc.) 

This is worth a try; even if you weren’t a huge applesauce fan before, like me, you might be one after you make it yourself!  Make some hearty waffles* or pancakes* on the weekend, throw them in the freezer, then toast them up and top them with crockpot applesauce and chopped nuts for a quick weekday morning meal or nourishing snack.

  • apples, any kind, seconds if you can get some
  • cinnamon or other spices, if you want
  • other fruit, if you want

Core the apples (and other fruit, if using) and cut into eighths.  Put them in a blender and blend to the texture you like.  It’s helpful to put the back of a wooden spoon in through the hole on the top of the blender to push the apples down as you blend them.  Just be sure it can’t reach the blade.  You shouldn’t need additional water, but add just a little if you must.  Pour the raw applesauceinto the crockpot.  Repeat as needed until all your apples are used up.  You can make any amount.  Add any spices you want to add, turn the crockpot to low and cook anywhere from 4-8 hours.   If doing this on the stovetop, you can make it in 30 minutes on medium to a few hours on low.  Store in mason jars in the fridge.  It will last a week or two.  You could also can or freeze it, if you so desire. Enjoy!     

*A few additions to give pancakes and waffles more staying power:

  • add chopped walnuts to the batter
  • decrease the flour by 1/2 cup and fold in some cooked quinoa or other grains at the end
  • use wholegrain flours like buckwheat, amaranth, teff, millet and quinoa
  • use yogurt as the liquid; the acidity will make them extra fluffy
  • add ground flax or chia seeds

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