This recipe is so versatile. If you are using tart apples, you can add a few Tbsp of brown sugar (or even Splenda) to sweeten. For a thinner apple sauce consistency, you can add 1/2-1 cup of apple cider or water. If you like cinnamon, add 1/2 tsp. I've also added 1 tsp vanilla extract with tasty results.
My "niece" Anna turned 6 months and has recently started to eat baby food. Her mother and my good friend Naomi mentioned that she especially loves eating pureed fruit. I wanted to create a recipe that truly relies on unadulterated apple flavors, with no additives, additional sugar, or even flavoring- just fresh apples and a dash of lemon juice. I prefer leaving the peels on since it provides a wonderful color and a little bit of texture. I love this recipe- it is basic yet simply delicious! (I made this in my new 4-qt slow cooker, but this recipe can easily be doubled to fit a 6-qt slow cooker.)
6 medium-large apples, cored and coarsely chopped (I used Red Delicious and Jonagolds)
Juice from 1 lemon
1. Toss your apples into your slow cooker.
2. Add the lemon juice, and toss to evenly coat.
3. Cook on Low for 6-7 hours or High for 3-4 hours.
4. Use a potato masher to mash up the apples.
Yields: 5 cups of applesauce
Source: A Piggly-Wiggly original