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What’s Fresh With Beth Irons: Slow Cooker Applesauce


6 large apples, any variety (approximately 3 pounds)

1 tablespoon lemon juice

1/2 cup water

Optional: cinnamon, honey, maple syrup, sugar to desired taste



  1. Peel and chop the apples: Peel the apples, then cut them into quarters and slice out the cores. Roughly chop apples into 1- to 2-inch pieces.
  2. Combine all ingredients in the bowl of the slow cooker, and close the lid.
  3. Cook the applesauce: Cook on high for 4 hours, or low for 6-7 hours, stirring twice during cooking.
  4. Puree or mash the applesauce to your desired chunkiness and consistency. Sprinkle in more cinnamon, sugar, honey, maple syrup – to taste.
  5. Cool and store: Cool the applesauce, then divide between several containers. Cover and store in the refrigerator for up to 5 days, or freeze for up to 3 months.