This Vanilla Bean Honeycrisp Applesauce recipe is so delicious, it will knock your socks off. Plus its so sweet, you won’t believe it was made without sugar.
Nothing says fall like homemade applesauce. I bought a pretty big (I think it was around 30 pounds) box of freshly picked organic honeycrisp apples at my farmer’s market. The guy who always helps me at the booth couldn’t believe I was buying it on top of all my other produce. I go a little crazy in the summer time because I just can’t get enough. Food is a priority in our household. In addition to many more gorgeous jars of applesauce than what is pictured above, I also used some of the applesauce to make applesauce muffins that the kids gobbled up and the parents grabbed on the go, a rich and decadent apple compote vanilla bean cheesecake, and I even made some maple bourbon apple cider from a batch of applesauce that I cooked too long!
The key components to making this wonderful applesauce are:
- Good quality apples. I only make my applesauce with freshly picked organic honeycrisp apples. I’m particular like that and proud of it! They are crisp, juicy, sweet and tart. Take my advice on this one.
- Vanilla beans. Its one of my top ten most favorite things in the world and you’ll never see my pantry without them. That’s a promise.
- Cinnamon sticks. I love the flavor of cinnamon but I don’t always want the over powering flavor of powdered cinnamon. I think using a cinnamon stick in this recipe not only flavors your applesauce perfectly, but it doesn’t change the beautiful light color of the apples.
- Lemon juice. It keeps your apples tart, adds a bit of acid in case you want to can for later, and keeps your apples from turning brown from oxidation.
- Slow cooker
. Set it and forget it folks. If you cut your apples thin, all you’ll need to do is give it a stir when its done and you’ll have perfect applesauce. BAM!
Anyway, we brought these beauties home and I got to work. I’ve never put sugar in my applesauce. I just make sure that I start with a delicious apple and not sugar is needed. My two most favorite apples in the world are Pink Ladies and Honeycrisps. Lucky for me, the honeycrisps are in their peak season late summer and the pink ladies are in the stores in the early spring, making for year round happiness for me.
I have a never ending supply of vanilla beans in my house because I make a huge batch of homemade vanilla extract. Once I take the vanilla extract out of the jar to give away as holiday gifts, I continue to use the vanilla beans year round. You should try it!
I filled up all different sizes of mason jars when I can using a water bath canning set
You see those little black dots in that photo below? That’s what I call taste bud heaven, or in other words, vanilla bean seeds. YUM!
Vanilla Bean Honeycrisp Applesauce
Ingredients
- 5 large honeycrisp apples peeled, cored and thinly sliced
- 1 lemon
- 1 cinnamon stick
- 1 vanilla bean
Instructions
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Put apple slices in large slow cooker.
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Juice lemon, pour over apples, and toss to coat.
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Add cinnamon stick to slow cooker.
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Split vanilla bean and scrap seeds with knife. Add bean pod and scraped seeds to slow cooker.
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Cover and cook on high for 4 hours. There should be no need to add water. When done, stir with large spoon to achieve desired consistency.
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Can in water bath for storage or store in refrigerator in airtight container up to 2 weeks.
were do get vanilla bean. would love to try this, I am on weight watchers, need to figure out points.
Hi Saundra, I buy my vanilla beans in bulk online. I got this batch from a company called Olive Nation. I have no idea how many WW points this dessert is, but its definitely rich so a small slice satisfies!
Olive Nation is a great source and they often run discount sales. I have an unopened packet of 25 vanilla beans in my pantry; the fragrance is so sweet and strong that it permeates the packaging. 🙂
I totally agree!
I was wanting to can this applesauce in pint jars. How much does it make and can I double it in the crock pot?
Hi Kelley, Pint jars work great! If you fill your crock pot, expect it to cook down by as much as half. If you have a 6 quart, you’ll get 3+ quarts of applesauce, or 6-8 pints. -Krissy
Walmart in the spices. 1 vanilla bean is $4.99.
Oh yes. Single vanilla beans are always outrageously priced. I buy mine in bulk online. Olive Nation or Beanilla have been more sources. They last forever if you keep them moist. -Krissy
How many carbs are in this? I am diabetic and need to watch the carbs.
Hi Sandi, Unfortunately I have no idea about the nutritional information of anything I cook. I just make things that taste good and share the recipes. My guess would be to find out the number of carbs in a honeycrisp apple and multiply that amount by how many apples you cook down into sauce. Because there’s no additional sugar, I would think you’d be able to enjoy it, but I am not able to give you an accurate number. – Krissy
Hi! Do you peel your apples?
Yep! I peel them by hand and make sure every last bit of peel is gone because I don’t use a food mill to remove them. – Krissy
How long will the applesauce last when water bath canned? I have wanted to learn and this just might be the recipe to start with!!
We’re still eating applesauce that I canned well over a year ago! I have no idea how long it will or should last, but I know that the lemon helps add acidity to an already acidic fruit, so there’s low risk. I’m not an expert canner, but I’ve done a ton of peaches and applesauce. Hope that helps! Krissy
Canning research says one year for canned applesauces, for best quality.
Thanks Julie! That sounds about right. -Krissy
Hello I’ve just come across this recipe and can’t wait to try it! I’m wondering if you could please tell me a bit about canning it. Does it need anything else or do you just ladle it in jars and process it? Headspace? Also do you recommend bottled or fresh lemon juice? Thanks so much!
Hi Shianna, I just followed standard water bath canning procedures which do call for head space. I prefer fresh lemon juice but I’m sure bottled would work just fine. -Krissy
Krissy can you make peach cobbler without useing a ton of sugar or can you use Stevia
Hi Gail, You can definitely us Stevia as a sugar replacement. I’m personally not a fan. You left this comment on my applesauce recipe, but were referring to my peach cobbler. The applesauce doesn’t call for any sugar.
I am curious if you have ever used any other types of apples for the apple sauce. I have some Fuji apples right now that I think I might try.
I’ve only ever made my applesauce with honeycrisps. I’m a total food snob and will only eat honeycrisps or pink ladies. I’m sure Fuji would work perfectly, though. They’re sweet enough that I might want to give them an extra squeeze of lemon. You can’t go wrong! Krissy
How long do you process these for in a waterbath canner?
I do it for about 25 minutes. -Krissy
Hello.
How much does this recipe make?
Thank you.
Hi Meredith. It completely depends on how big your apples are. I fill my slow cooker (6 quart) and it cooks down by up to half. At that point, I’m able to can 3-4 quarts. But I end up making batch after batch because I buy my apples in bulk. – Krissy
Hi,
I don’t own a slow cooker, can i make this on the stove top?
Hi Betty, Absolutely! Just cook it over medium heat with the lid on and give it a stir every so often. – Krissy
I love homemade applesauce – it is so good! And so satisfying knowing you made it yourself 🙂 I also have vanilla beans that I brought back from Madagascar and haven’t used yet – I think this is the perfect recipe to try them!
Hi there….
My kids are begging me to make this… but I need to make one substitution. My hubby has diverticulitis, and can’t eat small seeds. (I cut the seeds out of his tomatoes for a salad…can’t be too careful!) Since I can’t use vanilla bean, I use quality extract, but I was wondering if you might give me an estimate of how much might equal a bean that’s simmered in the crock pot?
Thanks so much!
Hi Sakura, I would substitute with 2 teaspoons of vanilla extract. -Krissy
I have never “canned” before. Would I be able to freeze this in containers? And for how long?
I’ve never frozen applesauce but I’ve frozen most everything else. I’d like to say yes, you can, but I can’t tell you that with 100% certainty.
I’ve frozen applesauce in ziplock bags and I have some left from last year that is still fine. It freezes very well. Just thaw in the fridge or with warm water when you want to eat it.
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!
My applesauce turned a reddish color and is kind of tart. I followed the recipe exactly. What did I do wrong?
Did you have any remaining apple peel when you cooked it? That would definitely add to the color and the tartness. -Krissy
FOLLOWED THE DIRECTIONS AND CAME HOME EXACTLY IN 4 HOURS. THE APPLESAUCE WAS BURNED ON. I HAD ABOUT A CUP OF APPLESAUCE LEFT AND IT DIDN’T TASTE GOOD DUE TO THE BURNING. I THOUGHT MAYBE I READ SOMETHING WRONG. REVIEWED IT. I HAD READ IT RIGHT. SO DISAPPOINTED.
Wow. I’m really sorry to hear that. I posted the recipe exactly as I had made it and I made about 5 batches the same exact way and they all turned out perfectly. I’ve seen a ton of comments on facebook and pinterest as well where people said they made my applesauce and it turned out perfectly for them as well. Do you think there might be something wrong with your slow cooker? -Krissy
ive frozen applesauce in mason jars many times. It goes quickly so I don’t have it much past a couple months. Very nice treat.
This recipe looks delish! I am getting ready to make a batch and was wondering if the temperature of the crockpot is to be set on high or low. Also, I assume that the cinnamon stick and vanilla bean pod comes out in the end. Is that correct?
Hi Debby, I set my slow cooker to high. And yes, you are right – remove the cinnamon stick and vanilla bean when done (or reuse in next batch). 🙂 Krissy
Made this with Pink lady apples. It is delicious! The only thing I would add is I needed to stir my crock pot several times as the apples shrunk. Any apples stuck to the side would start to burn if left for 4 hours unattended. Thanks for the recipe!
I love anything vanilla so I gave this a try… Your information contained herein was not completely accurate. You failed to mention that I would want to eat all of it in one setting…. I have restrained myself for now, but this is absolutely delightful. My husband said it tastes like apple pie filling (which is good because he has been having a serious sweet tooth!). Thank you for the wonderful recipe!!!
Thank you so much for your comment! When I started reading, my heart sank and I said “uh oh”. Way to wake a girl up! So glad you liked it!!! -Krissy
I am wanting to make this, but I was wondering which type of vanilla bean do you use. I was looking online to buy some, and there are quite a few different options. I wasn’t sure if it would make a difference. Thanks!
Hi Dani, I have bought both Madagascar and Mexican vanilla beans and, honestly, I couldn’t really tell a difference. I’ve bought from both Olive Nation and Beanilla and both were of high quality. Hope that helps! Krissy
Have to say this seriously has become my families favorite applesauce! It’s the only one I can and freeze. Even made some for my Granddaughter 🙂 I do add a extra vanilla bean and cinnamon stick.
Thank you for an awesome recipe that has now become a family favorite and is requested all the time
Thank you, Dawn! Glad you like it!!! -Krissy
I have a question I have never used Vanilla beans before. Would Grade B work for this I found some grade B for a good price. But I didn’t want to get the wrong type. Thanks
Hi Kerry, I really don’t know. I’ve only purchased high quality ones before. If you buy them and they smell good, I don’t see why not? -Krissy
This was not a favorite recipe for applesauce in our home. We love honeycrisp apples. However, we felt there was too much lemon juice and made it too tart. Also, the cinnamon stick did not infuse enough to have a distinct flavor. We did however, like the idea of vanilla bean. This is not a bad recipe, just not to our liking. In addition, I can’t put my head around waiting 4 hours for applesauce when on the stove top it’s done in 20-30 on low heat. Giving it 5 stars because you live it!
Well thank you for the nice rating! My apples were so sweet, I couldn’t even taste the lemon! -Krissy
Just wanted to let you know I have made this recipe a gazillion times. Its an absolute fave and a Thanksgiving must. Found it again today to send link to family out west that couldn’t make it home this year (i do it by sight now but wanted something a little more exact to share). Thanks!
Thanks for the great comment, Jax! Happy Thanksgiving! Krissy
I tried this for the first time today and it was fantastic! Like mind blowingly fantastic! I like applesauce, but this made me LOVE IT! I can see this being a topping on ice cream or on oatmeal in addition to just eating it right out off the jar! So good thanks for the recipe!
I feel like this is a stupid question but…. The recipe calls for just 5 large apples and a large crock pot? I tried it this past weekend and I lost count of how many apples I put in a six quart crock and it was barely half full. I would consider the apples I used to be on a medium or small scale but I thought I compensated by using more… The apple sauce was good but I thought it was a bit tart and a little heavy with cinnamon so I wondered if I perhaps didn’t use enough apples? The ratio is really one lemon to 5 (large) apples?
Hi Cheryl, This was one of my first recipes and it probably needs some revisiting (meaning I should have weighed my apples first). I remember when I made this that they were VERY large apples. They were also freshly picked honeycrisps and were extremely sweet. I should have measured out the lemon juice as well to help my readers. Based on how yours turned out, I’m guessing you probably needed more apples or they weren’t super sweet to begin with? Sorry the recipe wasn’t well written. I’ll make it again this fall when they’re in season and will re-write. Thanks! Krissy
can’t wait to try this recipe! &i am definitely NOT a food snob-i think all fresh apples deserve a chance to be loved! taste-test by making 1/4 batches stovetop-ready in minutes (also commented above;). that said, when i read the comments, i was struck by the rudeness of 1 angry person (in a sea of delighted ones!) who was ‘disappointed.’ after reading cheryl’s post about the inaccuracy of the quantity of apples, the idea occured that this was most likely the cause of her burnt ‘sauce (&also above-ANYTHING left unattended 4hrs will burn on high heat).i bet if you made that recipe with 5 SMALL apples&did not stir….well…[&seems like ‘5 large’ is rather a vague amount to say it was ‘followed exactly’]. to me tho, recipes are a guideline-follow it once to try, then adjust to your own liking-using common sense&imagination! all good things start somewhere&your recipe inspires!! thanks for the great idea-i will enjoy making it my own 🙂 🙂
I made the recipe, and cooked 4 batches at a time in my slow cooker. Unfortunately, my applesauce turned out VERY lemony, as in that was the most prominent taste. I did use my citrus press to juice my lemons though, and they were a little on the large side. I’m just disappointed that it failed, since I spent $15 on vanilla beans, and a good $20 on apples. It’s a rather expensive fail, and not sure if it can be fixed. 🙁
Hi Samantha! I’m so sorry to hear that! I know my recipe doesn’t use sugar, but you could add some to counteract the tartness of the lemon. You could also cook down some more apples and add them to the mix to help balance it out. I hope it works! Whenever I make something like this and it doesn’t turn out as expected, I usually turn it into a pancake topper.