Reviewed: Mar. 9, 2009

Absolutely delicious! I used pink lady apples and still used all the sugar called for in the recipe, so mine was pretty sweet--but that was how I wanted it. I put this in apple bread and it came out *amazing*...I'm convinced it was because of this applesauce. The one change that I made was that I cut the apples into smallish chunks instead of slices, since I wanted little bits of apple to be distinguishable in the bread. I took the advice of some other reviewers here and used the Pumpkin Pie Spice II recipe from this site, which worked out wonderfully. Overall, this recipe was easy, cheap, and *very* tasty. Thanks for sharing, A.S.G.!

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eucatastrophe

Cooking Level: Intermediate

Home Town: Temecula, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 28, 2009

This was very good. I used a variety of apples and they werew not too sweet. I used about 1/2 cup of brown sugar. I added everything in when I began to cook it. Very easy and delish! :) Will make again!

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Feb. 11, 2009

It was ok, I'll keep this recipe for left over apples. I did add some raisin, nutmeg and little allspice.

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NancyDrew20

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 10, 2009

Very, very easy. I did increase the spice to 1 tsp as suggested in earlier reviews. Next time I will just use 1/2 tsp of spice and 1/2 tsp of cinnamon. I added the spice and brown sugar at the beginning of cooking. Next time I will use 1/2 cup of white sugar and 1/4 cup of brown sugar instead but still add them and the spices at the beginning of cooking.

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BLUEGYPSY21

Cooking Level: Expert

Home Town: Clintwood, Virginia, USA

Living In: Killeen, Texas, USA

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Reviewed: Feb. 2, 2009

This was really good, but I cut way back on the sugar to almost none. I gave it 4 stars because of the sugar. It would be entirely too sweet with the amount it calls for in the recipe. It was very easy. I was in a hurry to get it cooked for supper, so I put it on high instead of low and kept my eye on it and stirred it once in a while to make sure it didn't stick or anything. My whole family really liked it!

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Grace

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Reviewed: Jan. 25, 2009

I heeded the suggestion by other reviewers to use sweet apples and omit the sugar. The apples sauce was plenty sweet. I didn't have pumpkin pie spice, so used a homemade mixture of nutmeg, cinnamon and cloves that I mixed in before cooking. I also left the peals on. It took much longer (10 hrs.)to properly cook. It tasted good, but wasn't anything overly special. I'm sure I'll make it again, but will probably play some with the spices.

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Jan. 24, 2009

Really, really good. The brown sugar was excellent. Made the house smell great all day long!

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Megan

Cooking Level: Intermediate

Living In: Placerville, California, USA

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Reviewed: Jan. 22, 2009

Hmmmm, it was too sweet for us but I may have done something wrong.

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pamela4116

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Reviewed: Jan. 21, 2009

I used about half the amount of sugar and it was delicious! Very easy!

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Swest

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Reviewed: Jan. 19, 2009

This is very easy to make and delicious! The only thing is that apples cook down to almost nothing, and there is no way that 8 apples will ever make 8 servings! I just made this and got 3 snack portioned servings out of the 8 apples I used. Next time I will triple the batch and keep extras in the fridge for healthy delicious snacks. Thanks for the recipe!

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Jan. 18, 2009

I think this is a great starting recipe, but we made a few changes for personal preference. Used golden delicious apples, and cut them into small chunks instead of slices. I think the consistency and texture was perfect - I cooked on low overnight with a timer for 6 hours, and after that it kept on the "keep warm" setting. I like the brown sugar but don't think the pumpkin pie spice was quite right - I think just some cinnamon would have been better. When warm it tastes like apple pie filling, not applesauce. Thanks for a good starting point!

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Jan. 17, 2009

This was very good. When it was done I left just a little in the slow cooker, and then made my slow cooker hot cereal in there. I use part oatmeal, part wheatina, and part cream of rice (or whatever hot cereal I have). I add brown sugar and cinnamon, and the little bit of applesauce left in the bottom of the cooker gave it a great new twist.

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Joanne Fisher

Cooking Level: Expert

Home Town: Breesport, New York, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Jan. 17, 2009

This is a very good recipe. After cooking it all night in the slow cooker, I served it for breakfast the next morning over hot buttered biscuits. I did have to mash the apples because they just didn't "mush up" on their own. It may have been because I used Gala apples. It really was very good and we'll definitely use this recipe again.

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TOM

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

This is wonderful! Used 1/2 the brown sugar called for as my apples were already pretty sweet. So easy and so good served warm. We will be making this again and again. Thanks for such a great recipe.

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HIZCOOK

Cooking Level: Intermediate

Home Town: Houlton, Maine, USA

Living In: Monroe, North Carolina, USA

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Reviewed: Jan. 15, 2009

This recipe is a good base, but it could use some 'tweaking.' I've been making applesauce on the stove & apple butter in my crockpot for years & I always add apple cider or juice, rather than water. For the sauce, I core Jonathan apples (best for baking & cooking), but I leave the peel on, cut them into chunks & saute them in butter before adding brown sugar, cinnamon, nutmeg & cider (all ingredients are based on the number of apples I use & taste preference), then boil them down until the apples are tender & the juice is 'syrupy.' For apple butter, I peel Jonathan apples, cut them into chunks, add brown sugar, spices & cider or juice & cook on low for at least 8-10 hours. Wonderful!!

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Lee

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Reviewed: Jan. 15, 2009

Not only is this really easy, you can also do it with pears or make a mix of apples and pears. Quantities aren't that crucial - just match to the size of your slow cooker and make sure you put in enough if doing for a long cooking period. We've had so much fruit this autumn. We usually do this just before bed and wake up to yummy apple asuce which we have with our breakfast in some guise. Our apples have very red skins so we get a pink apples sauce! Use a potato masher if there are any lumps left and you don't want them but by morning there usually aren't any.

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Cambridge Cook

Cooking Level: Expert

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Reviewed: Jan. 12, 2009

Simply terrific!

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AMYG

Cooking Level: Intermediate

Home Town: Fort Myers Beach, Florida, USA

Living In: De Pere, Wisconsin, USA

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Reviewed: Dec. 27, 2008

Excellent recipe. I suggest using less water as this batch was a little too watery. It was perfect with potato latkes! Thank you.

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LisaJoy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mason, Ohio, USA

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Reviewed: Dec. 14, 2008

Tasted very good. I left the skins on the apples and my boyfriend said he liked that even better. Also, a friend at work said I should bottle it and give for presents.

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SBchihuahua

Cooking Level: Beginning

Living In: Santa Barbara, California, USA

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Reviewed: Dec. 10, 2008

I, too, had too many apples in my fridge. What a better way to use them up. I used gala, fuji and granny smith apples. I reduced the brown sugar to about 2/3 cup. I think the water was a bit too much. Next time I think I will use only 1/3 c. But over-all. This was very good. I prepared this late in the evening to be ready for dinner the next day. I just put it in the fridge when I got up in the morning. Delicious.

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