This was the view at Flamm Orchards in Cobden, Illinois last weekend! The Flamm family has owned this orchard for over 120 years … six generations! It’s one of two of our “go-to” spots for fresh fruit and vegetables during the summer and fall seasons.
Mom, Noodle and I stopped at the fruit stand on our Saturday adventure to our favorite museum and “junk store”. Staff were busy unloading bags upon bags of apples, while others were busy bagging the apples! Flamm’s also has a dairy stand where you can buy various sweet treats depending on what’s in season. This time of year is all about apple dumplings and ice cream!
Of course, we came home with more apples than we can eat, so I set out to make applesauce. This has become a bit of a tradition over the last few years. It’s incredibly simple, especially is you use your slow cooker. This year, I replaced part of the honey with salted caramel syrup. Personally, this was a genius move … it was SO good.
Try this slow cooker slated caramel applesauce recipe! (Tweet me …)
Applesauce in the Slow Cooker
I don’t make applesauce like my grandma did … and certainly not like my great-grandma did! I prefer to use modern technology for this task. I stuff my slow cooker full of peeled, cored, and sliced apples … add water, lemon juice, honey, cinnamon and salted caramel syrup. You can buy flavored syrup in the coffee section of your grocery store … just because you put it in coffee, doesn’t mean it won’t work in applesauce!
I grate a little cinnamon off whole cinnamon sticks then add the sticks to the slow cooker. Cook on low for 6 hours. The smell will drive you crazy, fair warning. It’s well worth the little effort … and the wait!
I used 1/2 peck of apples (14-16) and ended up with 3 pints of applesauce. You can store this in air tight containers (mason jars are great) for 2-3 weeks. You can also freeze your applesauce for several months. We almost never have any left to freeze!
One of my favorite by-products of applesauce is the “cider”. I actually use extra water when cooking the apples so I have a pint of juice to drink. It’s great warmed with cinnamon whiskey!
Now, unearth your slow cooker, grab a bag of apples from your local orchard, and get cooking!
- 14-16 apples
- 3 cups water or apple juice
- Juice from 1 lemon
- 3/4 cup honey
- 1/4 cup salted caramel syrup
- Cinnamon sticks (to your taste)
- Peel, core, and slice apples.
- Add all ingredients to slow cooker.
- Cook on low for 6 hours.
- Strain apples, reserving liquid if desired.
- Place apples into food processor and process until desired consistency.
- Store applesauce in air tight containers in refrigerator.
- Yields about 3 pints.
- The leftover juice is great served warm by itself or with cinnamon whiskey.