There are so many things I love about Autumn. I bask in the crisp cool weather, taking delight in the bold hues of red and golden leaves. I love visiting our local apple orchard. It’s simply sublime. The atmosphere is relaxed, and their freshly picked apples are heavenly. Autumn is not complete without a fresh batch of blueberry applesauce simmering in the slow cooker. Apples weave this magical season together perfectly.
This slow cooker blueberry applesauce requires only three ingredients, plus it’s pure and simple to prepare. There is no added sugar and you don’t need to peel the apples.
Lemon juice helps the apples from turning brown, plus it extends the shelf life.
Blueberries are high in fiber and they contain pectin which naturally thickens the applesauce.
Apple peels are a great source of natural antioxidants and fiber, so leave them on.
The secret to avoiding sugar is to use sweet tasting apples. You can even use a mixture of apples. Mc Intosh, Pink Ladies, Golden Delicious and Jonagold are some of my favorites.
Warming spices such as cinnamon, cloves, nutmeg, or ginger is a delicious addition to homemade applesauce.
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If you’re looking to complete your kitchen tool repertoire then I suggest investing in a good immersion blender and an apple corer. The ability to easily core apples and blend soups in the pot is a glorious thing.
- 8 apples, washed, cored, and sliced
- 2 cups fresh or frozen blueberries
- Juice from 1 lemon
Place all the ingredients in your slower cooker. Stir to
Cook on high for 1 hour or until apples are tender.
Use an immersion blender to puree until the applesauce is
at your desired consistency.
If you don’t have an immersion blender, let the sauce
cool down before you transfer to your blender. Follow the step above.
Transport to an airtight container. Store in your refrigerator
for up to a week or in your freezer for up to three months.