In a 6 quart slow-cooker combine:
10-ish Cored, and sliced apples (Fuji is my apple of choice, skins on)
1 Cup water
1 Teaspoon ground Cinnamon
1 Teaspoon ground Nutmeg
1/2 Teaspoon ground Ginger
1/4 Teaspoon ground Cloves
1/4 Teaspoon ground Allspice (optional, because of the use of the other spices many feel allspice is redundant. I think it adds more overall body to the flavor.)
Cook everything on High for the first two hours, and finish on Low for the last 4 hours. Let cool a little, purée, and serve.
Yields 72 ounces.
Seventy-two ounces?! Whether cooking for large gatherings or just a meal for one, I do most everything in large batches. I find that once I've got all of my equipment out, it takes less effort, and is a more efficient use of my time to make a larger quantity than dragging out all of my culinary accoutrements every single time I get a hankering for a small serving of something, which can make getting into my freezer a bit of a Level 9, B-Type game of Tetris, but I find it's worth it. It's especially useful having extra applesauce on hand for anyone with dietary restrictions (allergies, food intolerance, etc.) who need to swap out oils, or eggs from certain baking recipes.
For me, this applesauce recipe is an absolute autumn must-have, and it makes my dwelling smell like a fairy-tale cottage, you know, like before the misunderstood lady tries to coax children into her oven ... Happy Halloween!