5 pound bag red apples (we used Gala), cored and quartered, skin left on
1/2 cup Splenda
apple pie spice to taste (about 2 teaspoons)
1/2 cup water
Put in crockpot and cook on low overnight or all day.
It only takes a few minutes to core and quarter the apples. And since we put this on the crockpot at night, the whole house smelled like home-made applesauce the next morning. Now that is something to wake up to!!
I like the applesauce chunky - so I just stirred it until the apples were broken up into a chunky apple sauce. If you like it smooth you can use a food processor to attain that consistency. The red skin of the apples imparts a beautiful color.
Serve the apples warm any time of day - and then chill for later use. Keeps about a week in the refrigerator.
Here is a pic of our finished applesauce in a dessert dish topped with whipped cream: