Servings: 8 (8 cups) 1x
Scale
Ingredients
- 8 medium apples (about 3 lbs)
- 1 (15-ounce) can pumpkin (1 ¾ cups pumpkin puree)
- ½ cup water
- 3 tablespoons pure maple syrup
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoon pure vanilla extract
- ¼ teaspoon fine salt
Instructions
- Core and cube the apples, then place them in a 4-quart or larger slow cooker.
- Add the pumpkin puree, water, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt.
- Place the lid on the slow cooker and cook on the Low setting until the apples are cooked tender and can easily be mashed, 4-6 hours.
- For chunkier applesauce, mash the apple mixture with a potato masher. For a smoother applesauce, use an immersion blender to blend the apple mixture directly in the slow cooker to desired texture. Or, transfer the cooked apple mixture to a food processor or blender, then process to desired consistency.
- Store the cooled applesauce in the refrigerator for up to 10 days or freeze for up to 3 months.
Notes
Use any apple varieties or a mix of varieties (I prefer Honeycrisp), although Granny Smith are too tart for this recipe.
For a boost of protein, add ½ cup of unflavored collagen.
If desired, garnish servings with chopped walnuts or pecans, pumpkin seeds, coconut flakes, or a drizzle of maple syrup.
Nutrition Information
- Serving Size: 1 cup applesauce
- Calories: 124
- Fat: 0 g
- (Sat Fat: 0 g)
- Sodium: 229 mg
- Carbohydrate: 30 g
- (Fiber: 6 g
- Sugar: 21 g)
- Protein: 1 g
- Cholesterol: 0 mg