Approximately 3 lbs apples (any variation, or an assortment of different kinds)
1/4 cup water
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 Tbsp lemon juice
Optional: 1 to 2 Tbsp maple syrup
Chop and core apples. You do not need to peel and can leave these pieces fairly large. An apple slicer is perfect for this task!
Place apples in slow cooker with ¼ cup water and set on high for four hours, covered with lid. Stir two to three times per hour.
Once apples are soft (this might happen before the four hour mark depending on the amount you’re using) mash your apples into “applesauce” with a large fork or spoon. This should happen easily.
Turn off the heat and spoon the mixture into a blender (you can let your applesauce mixture cool a bit before transferring into blender if you want). Blend on high, stopping to let some steam escape and scraping down the sides as you go. Blend until mixture is very smooth and silky.
Once blended, carefully transfer mixture back into your slow cooker
Stir in spices and set to high. Continue to cook, without the lid, for 45 to 70 minutes, stirring and watching to ensure it does not burn on the bottom.
Once you achieve desired consistency (texture should appear thicker) add lemon juice and spoon into glass jars and let cool with the lids off. It will thicken as it cools. Taste and add additional maple syrup and spices as desired.
Once cooled place the lids on and store in refrigerator for up to three to four weeks. Freezing leftovers works too!