Slow-Cooker Blueberry Applesauce

Why I love this recipe-

My favorite thing about fall is that it’s apple season. There’s just something so special about crisp autumn air, rows of apple trees, and coming home with bags overflowing with fresh fruit. This year, we went apple picking more than ever before—so much, in fact, that apple became my daughter’s very first word. I don’t think there’s a sweeter fall memory than that.

We ended up picking well over 60 pounds of apples this season, and our kitchen quickly turned into a full-on apple processing station. Between peeling, chopping, and cooking, apples were everywhere—but I wouldn’t have had it any other way. One of our favorite ways to use up the harvest was by making homemade applesauce, and this blueberry applesauce quickly became a standout.

We used about 14 pounds of our freshly picked apples for this batch, slow-cooking them down until they were soft, fragrant, and naturally sweet. Adding blueberries gives the applesauce a beautiful color, a subtle tartness, and an extra boost of flavor that makes it feel a little special while still being incredibly simple. It’s the perfect balance of cozy and fresh.

This blueberry applesauce has become one of both my and my daughter’s favorite fall recipes. It’s comforting, nutritious, and full of memories from our apple-picking adventures. Whether served warm, chilled, or tucked into the freezer for later, it’s a recipe that truly captures the heart of the season—and one I know we’ll be making year after year.

Tools You Might Need:

• Slow-Cooker

• Blender (Immersion or Stand)

If Canning-

• Water Bath Canner

• Stock Pot

Recipe:

Check-out the link below for a how-to video!

Ingredients:

• 7lbs apples, cored and sliced

• 1lb blueberries

• 2 cinnamon sticks (optional)

• Dash of ground cinnamon (optional)

• 1 vanilla beans (optional)

• 3tbs bottled lemon juice

Directions:

1. Add apples, blueberries, and cinnamon to crockpot

2. Split vanilla bean and spoon out seeds into mixture and then add vanilla bean pod to mixture

3. Stir

4. Cook on low for 4-6 hours (until soft and easily smashes with a fork). Stirring occasionally.

5. Remove Cinnamon sticks and vanilla beans

6. Blend with immersion blender or stand blender

7. Add puree into stock pot and add in 3tbs of bottled lemon juice, mix

8. Bring to boil, stirring constantly to keep from sticking (I sterilize my jars while bringing it to a boil and let it continue to boil until my jars and lids are done)

9. Add to sterilized jar leaving at least 1/2 headspace

10. Wipe rim with vinegar and put on lids and rings

11. Process jars for 20 minutes leaving at least 1 inch of water above jars

12. Remove from heat and let sit for 5 minutes before removing from pot

13. Allow 12 hours to cool and check seals