Overnight Applesauce (Crock Pot)

I know it doesn't feel like fall yet, but I'm finding little pieces of fall creeping into my life lately. From crisp leaves on the running trail to the local orchard starting to sell this season's apples, I'm finding joy in every part of it. The smell of homemade applesauce is one of those little pieces of fall that makes my heart happy.

This recipe is super easy and so much better than store-bought applesauce! While you can make applesauce over the stove, I prefer to use my crock pot, like I do in this recipe. The recipe amount makes a little over 3 pints, but you could easily increase the volume to make enough for a canner full.

Ingredients:

• 10 - 14 apples (I used multiple varieties. McIntosh, Fuji, Gala, or Jonathan apples would all work well.)

• 1 - 2 cups water

• Sprinkle of cinnamon (optional)

Instructions:

Wash and peel all apples. Cut into quarters and remove all core pieces. Place all cut apple quarters into crock pot (you don't need a very large crock pot for this).

Add your water to the crock pot -- if you are using more apples, add more water. Place the lid on the crock pot and set it on low for 10 hours, or overnight.

After 10 hours, add cinnamon and any other spices you wish. You could add sugar if you want, but I think the apples have enough natural sweetness. Mash apples down with a potato masher until the mixture reaches desired consistency. Let cool for about an hour.

Using a funnel and spoon, transfer the warm applesauce into mason jars (or any type of storage container). Store in the fridge for up to 10 days.