I almost feel silly posting a recipe for this. Almost. I’ve been experimenting with this for several seasons now, and I think I’ve finally hit on the right combination of ingredients.

Cooked down overnight

I have a 7 quart crockpot that I use for making my applesauce. One of the greatest things in the world is to get up to warm applesauce for breakfast. It’s great mixed into your oatmeal too. Just don’t show anyone. The texture looks a little, well… not appetizing.

Peel and core as many apples as you can comfortably fit into your crockpot. I like the combination of Melrose and Goldrush the best, but you may have different varieties in your area. Just remember to use a combination of tart and sweet.

Chop them into large chunks and put them into the crockpot. I’ve seen some recipes that say to put the apples in a vinegar and water solution so they won;t brown while you are chopping up the rest of your apples. This strikes me as a total waste of time. They will turn brown when you cook them anyway. Peeling and coring over a dozen apples is work enough!

Sprinkle about 2 tablespoons of granulated sugar over the top. Add a dash (and I do mean just a dash) of cinnamon. Unless you are a cinnamon junkie. Remember that the flavor will intensify as it cooks, so it’s better to add more at the end if you want to.

Set your crockpot to cook on the lowest temperature or for the longest time. I set mine for 8 hours on low. It shuts off automatically, so I don’t need to worry about burning anything. The next morning I just stir the whole mess up with a potato masher. I like a bit chunky, so this is all there is to it!

If you have picked a whole mess of apples and are feeling ambitious, you can make quarts of applesauce and put them in the freezer. Or can them if your ambition leans in that direction. Mine doesn’t. I froze several containers with the date an apple variety marked on the top.

YUM