This applesauce is easy to make and can be frozen for later. If using as an oil or butter substitute, omit the cinnamon, nutmeg, and cloves to keep the flavor as neutral as possible.
Peel and dice the apples. The smaller you dice them, the better they’ll break down in the slow cooker.
Add the diced apples, cinnamon, nutmeg, cloves, and water to the slow cooker. Mix it up a bit so the spices aren’t left on top of the apples.
Cover and cook on the high setting for 4 hours. Give the apples a good stir halfway through to make sure the apples on top get cooked evenly.
You can leave the applesauce chunky or blend it in a food processor. I’ve found that smooth applesauce freezes better, so I mixed mine in a food processor after the applesauce had cooled for about 30 minutes.