Homemade Applesauce in a Crockpot

Last week, our extended family had a four hour spontaneous adventure where we trecked to the Blue Ridge Parkway and the infamous Mabry Mill.  When you head to the mountains in October, you can’t come home empty handed. Mountain apples are a must, and I loaded up the van for my upcoming #Baking Day. If you follow me on Twitter @beautyandbedlam, you may have noticed that today and tomorrow a few of us are going to hold each other accountable and have a major cooking day.  Well, since Tuesday is my marathon day away from home, I knew I needed to get a jump on the affair, and start using up all these apples I have acquired.

I just found out today that I may be leaving with my sister in love for Ecuador THIS Sunday to pick up my new precious special needs nephew. (details to follow). Please be praying that many unresolved details come into place for the timing of this trip.

With that being said, I can’t just leave my family to eat pizzas all week, can I? Hmm… I may need to, but I’m hoping to leave them with baking mixes to whip up some quick breakfast items, lasagna roll ups, ham, broccoli and cheese quiche, homemade bread, and chicken casserole of some sort. We’ll see much how I can get done Tuesday evening and Wed with the kids help.  So onto the apple recipe.

I don’t have time to make professional applesauce. As much as I would love a perfectly creamy sauce, the extra peeling and straining time it requires isn’t a priority for me. So I make:

The Easiest Ever Homemade Applesauce in a Crockpot

For those of you who MUST HAVE measurements, use this as an opportunity to live on the wild side and throw those tablespoons away.

99% of the time spent with making applesauce is with the peeling. Yes, there’s no easy way around that except “many hands make light work.” I get all the kids helping and we go to town. We use three individual peelers and two apple peeler corer slicer machine things. I LOVE THEM.  It peels and cores my apples and they end up as a perfect “ring” for my daughters.

Here’s where you perfectionists will have a tough time.  The peeler/slicer never gets off all the peelings. I just eat the top and bottom slices and leave on the little bits of peel, oh yes I do.  Do you see them? No worries, you’ll never know they’re there.

Filling the crock pot to the top takes a lot of apples. I then just add a tiny bit of water (oh, maybe 1/2 cup), and spinkle Homemade Gourmet’s Spice Dip mix on top. It’s just a fancier version of cinnamon and sugar which is what I use if I am out of the Spice Dip. I’m NOT giving you measurements.  Everyone’s taste is different and typically, I just put a little bit of seasonings in at this point and then add more when it’s done cooking.

Now put the lid on tight and let it cook all day (high 3-4 hours, low 8-10ish). Or better yet, start is at night and you will awaken to a house filled with such sweet scents, you’ll never want to leave..

I then take my stick blender and whiz it around until I reach my desired consistency. No, I don’t pour it out. That would dirty another bowl. I just mix it right in the crock pot.No, I don’t put it through a food mill or strainer. Then it wouldn’t be the easiest ever.

Warning: it will smell so delicious that you’ll want to do a taste test right away. BEWARE, it will be really hot.

I scoop out a bit and do a quick cool with an ice cube. This allows me to taste it and determine if I want more sugar/brown sugar or cinnamon.

VOILA – you’re done!! Wasn’t that so easy? It freezes well, but honestly, we never have any left to freeze. I always more when it’s finally cooked because my FULL crock pot has dwindled to half empty. Just part of the process that I accept since it’s well worth the effort.

I gave my 15 year nephew a tutorial when he was over and tasted how yummy it was. He went home and made some for his family. Yes, that is a real man.

So what are you cooking for Tasty Tuesday? Anyone want to join in on our #baking day?

(posted at: Smockity Frocks)

Share by linking directly to your recipe and not your home page. Also, many of you are still using my old URL. I would love it, if you would link back to the new site so everyone can join in the fun.