- Slowcooker or CrockPot
- Sharp knife
- Apple corer (if you have one, not necessary though)
- Vegetable/fruit peeler
- 12-14 medium apples
- 2 tablespoons of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cardamom (optional)
- 1/2 cup of water
- Using your veggie peeler, roughly peel the skin off your apples. I personally don't mind if there is a little bit of skin in my apple sauce but you may choose to remove it completely.
- If you're using an apple corer, remove the core and then roughly chop your apples into medium sized chunks. (Again, its a personal preference to have my apple sauce slightly chunkier, if you like it to be really fine, simply cut your apples into much smaller pieces.)
- If you're not using an apple corer, I like to remove the core by cutting the apple into quarters, slicing alongside the core, all the way through the apple so you're left with a box shaped core. If you start cutting about 1/2 -3/4 of an inch away from the center of your apple you should slice right along the outside of the core. (Sometimes you do go through some of the core.) I carefully remove any pieces of apple core that might have been included in my quarters. I like this method because it's a bit quicker in my opinion and I don't have to manhandle my apple slices as much to remove the core.
- Once all your apples have been peeled, cored, and roughly chopped, place into your slow cooker or CrockPot, with your spices and water. Stir until the spices are combined
- Turn your slow cooker or CrockPot on low and let cook for about 3 hours, stirring a couple times throughout. Some chunks should remain but for the most part it will be very saucey!
- Store in glass jars in the fridge for up to 2 weeks or in the freezer to enjoy for many months to come! ( Make sure you do not overfill your jars if storing in the freezer as the sauce will expand some while freezing)
- Tip: I like to eat my applesauce with a little bit of full-fat coconut milk and shredded coconut drizzled on top, so good and one of my favorite desserts!