6-7 large Honeycrisp apples (or other sweet apple such as Cortland), peeled, cored, and diced
¾ cup pure pumpkin puree
2 tablespoons 100 percent pure maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons ground cinnamon
⅛ tsp ground ginger
⅛ tsp nutmeg
¼ teaspoon salt
Instructions
TIME-SAVER METHOD
Place the peeled, diced apples in a slow cooker set to high heat. Cover, stirring occasionally. Cook for about 3 hours, or until apples are cooked down to a thick, sauce-like consistency.
Reduce the heat to low. Add all of the remaining ingredients (pumpkin puree, maple syrup, vanilla extract, lemon juice, cinnamon, ginger, nutmeg, and salt) and stir until well combined. Cover and cook about 20-25 minutes longer.
SLOW-COOKED METHOD
Place the peeled, diced apples in a slow cooker set to low heat. Cover, stirring occasionally. Cook for about 7½ hours, or until apples are cooked down to a thick, sauce-like consistency.
With the heat still set to low, add all of the remaining ingredients (pumpkin puree, maple syrup, vanilla extract, lemon juice, cinnamon, ginger, nutmeg, and salt) and stir until well combined. Cover and cook about 20-25 minutes longer.
Storage: applesauce will hold up for several days if refrigerated and stored in a covered, airtight container.