Easy Crock Pot Applesauce & How to Can It {Without Sugar}


Easy Crock Pot Applesauce {and How to Can it Without Sugar]

Fall is just around the corner and that means it’s time to start cranking out batches of warm, subtly spiced, crock pot applesauce. This is the easiest applesauce to make and by far, the best I’ve ever had.

To make easy crock pot applesauce, start out with about 12 organic (apples are number one in pesticides according to the EWG’s Dirty Dozen list.), eating apples such as Gala and peel, core and slice them. If you have an apple corer or even an apple peeler/corer/slicer, that’s even better! I have a 6-quart crock pot so 12 apples fills it fairly well.



Fill crock pot with prepared apples and add 3 cinnamon sticks, 1 teaspoon fresh lemon juice, and a slice of lemon peel.


Cook on low for about 6 hours, stirring occasionally.

I use an immersion blender to blend the apples once cooked. It makes it truly a one-pot operation!

For a little extra spice, add a sprinkle of pumpkin pie spice.

You should not need to add any sweetener unless you are using tart apples. If it’s sour, add a little raw honey or maple syrup.

Serve warm or chilled.

You can also preserve this applesauce. All you need is a canning kit, large stock pot, canning jars with lids. Or you can purchase an inexpensive canning pot, with or without canning kit included. If you’re a serious canner or want to be, you could spring for a pressure canner instead. Those are so nice!

How to can applesauce:

Fill pot just over halfway with lukewarm water.

Fill sterilized jars with applesauce to 1-inch below rim using the funnel that came in your canning kit.

Wipe threads of jar clean and put the lid and rim on.

Place jars in pot and bring to a boil for 20 minutes.

Turn off heat and remove jars carefully with the tongs that came in the kit, placing them on a cooling rack. 

Once cooled, you can remove the rims and store the jars in a cool, dark place until needed.



Part of Frugal Days, Sustainable Ways, The Prairie Homestead, Dial M For Moms Monday.

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  1. says

    If you leave the lid off and cook longer to evaporate, you get apple butter. Much easier than doing on the stovetop where you have to stir and stir to keep from scorching.

  2. says

    This is on my list to make this fall! 🙂 I love the apple butter tip in the comments. I actually prefer apple butter to apple sauce in recipes. Yippee. 🙂

  3. says

    I am a second grade teacher and we’re (the class and I) making applesauce in the crock-pot tomorrow! I’ve still got lots of apples from a recent trip to north Georgia. I’ll be making myself a big ol’ batch to can this week!

  4. says

    I am and probably will be a fan for apple sauce. That is why I was so glad that you shared your Easy Crock Pot Applesauce recipe this week with my readers. has been the hit of my Link Party this week. Thanks for stopping by and sharing! Be sure to check back at Dial M for Moms on Monday. Love for you to share another delicious recipe. -Deb (DialMforMoms.com)

  5. says

    This is my second canning experience. Can you please explain a slice of lemon peel? Meaning, using a peeler to get a slice? Or a knife to get a slice? Thank you!

  6. Danielle says

    Have you attempted to freeze this applesauce? Any advice as to how long it will keep in an air-tight container in the fridge?


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