Marry This Pioneer Woman Crockpot Applesauce is just apples, a whisper of cinnamon, and enough slow-cooked magic to make your kitchen smell like an orchard candle — but real. It’s hands-off, super budget-friendly, and way better than anything that comes from a jar. Chunky or smooth. Hot or cold. Can’t mess it up.
Jump to RecipeIngredients Needed
- 3 pounds apples: about 6 big ones — any kind works. Mix ’em for fun.
- ½ cup water: just enough to keep things juicy but not soupy.
- 2 cinnamon sticks (optional): adds warmth. Skip it if you’re a purist.
- 1 Tbsp lemon juice: brightens it all up — keeps it from going brown too.
- ¼ tsp salt: tiny bit — don’t skip it, it sharpens everything.
How To Make Pioneer Woman Crockpot Applesauce
Peel + Chop the Apples:
Ugh, yes, you have to peel them. Trust me. Quarter, core, then rough chop into chunks — like 1–2 inch pieces. Doesn’t need to be pretty.
Dump Everything in the Crockpot:
Apples go in. Water, lemon juice, cinnamon sticks, salt — all of it. Stir once. Or don’t. It’s fine.
Cook Low + Slow:
Lid on. High for 4 hours. Stir it once or twice if you remember. If not? No biggie. The apples collapse on their own.
Blend or Not:
Once it’s cooked, pull out the cinnamon sticks. For chunky sauce — just stir it up. For smooth — grab an immersion blender and blitz until you like the texture.
Cool + Store:
Let it sit on the counter until room temp. Then scoop into jars or containers. Keeps in the fridge 5 days. Freezes beautifully.
Recipe Tips
- Sweet apples = sweeter sauce. Try Honeycrisp, Fuji, Gala.
- Want no added sugar? Cool — this version doesn’t need any.
- Chunky applesauce? Just stir and leave it be.
- Eat it warm with ice cream or cold with yogurt — both work.
How to Store & Reheat
- Room Temperature: Let it cool before refrigerating — don’t leave it out more than a few hours.
- Fridge: Keeps up to 5 days in a sealed jar or container.
- Freezer: Lasts 2–3 months. Freeze flat in bags or in small jars. Thaw overnight in fridge.
Nutrition Facts (Approx. per ½ cup serving)
- Calories: ~80
- Sodium: 60mg
- Protein: <1g
- Fat: 0g
- Carbs: 22g
- Fibre: 3g
- Sugar: 17g (natural fruit sugar)
FAQs
Do I need to peel the apples?
Yeah. Sorry. The skins don’t break down fully and make it weirdly chewy. You can leave them on and blend, but it’s not the same.
Can I use red apples only?
Totally. Just know it’ll be sweeter and less tart — great for kids.
What if I want it spicier?
Add ground cinnamon, nutmeg, or cloves toward the end. Start small.
Is this safe for babies?
Yes — just skip the salt if making for little ones under 1 year.
Can I use the Instant Pot?
Yep. Set it to Slow Cook > More > 4 hours, lid sealed. Same results.
Pioneer Woman Crockpot Applesauce Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes4
hours80
kcalWarm, softly spiced homemade applesauce slow-cooked to tender, cinnamon-laced perfection — no sugar needed.
Ingredients
3 lbs apples, peeled and chopped
½ cup water
2 cinnamon sticks (optional)
1 Tbsp lemon juice
¼ tsp salt
Directions
- Peel and chop apples into chunks.
- Add apples, water, lemon juice, salt, and cinnamon to slow cooker.
- Cook on HIGH for 4 hours, stirring once or twice.
- Remove cinnamon. Blend if desired for smooth texture.
- Cool to room temp. Store in fridge or freeze.
Notes
- Use a mix of sweet + tart apples for best flavour.
- Leave it chunky or purée smooth — both taste great.
- Don’t add sugar unless your apples are super tart
- Serve warm or chilled depending on mood/season.
