Notes: I love Fuji apples for this recipe, and Gina recommends Honeycrisp. Gala or Braeburn apples would work as well. If you prefer a tarter taste, use 1 or 2 Granny Smith apples in place of the same number of red apples. I don't peel my apples, but you're welcome to remove their skins first if you prefer.

Honey or agave may be substituted for the maple syrup.

This is the 5-quart slow cooker that I used. A 6-quart slow cooker would work as well. I do not recommend using any other size, especially a slow cooker that’s smaller than 5 quarts.

REGULAR OVEN METHOD: If you don't have a slow cooker, then you can bake this in the oven instead! In Step 1, add the apples to a large bowl instead of a slow cooker. Follow Step 1 and 2. After Step 2, transfer the mixture to a 2-quart Dutch oven with a lid or a 9x13" cake pan. Cover the pan with the lid (if using a Dutch oven) or with foil (if using a cake pan). Bake at 350°F for 50-60 minutes. Remove from the oven, stir, and if the apples aren’t completely soft and tender, then bake for another 15-20 minutes more or until they’re fully soft and tender when pierced with a fork.

STOVETOP METHOD: Use a very large soup pot (one that holds 10-12 cups) to prepare it on the stove. After adding the apples, cover the top and let them simmer over low heat for about 45-60 minutes, stirring occasionally to prevent the apples towards the bottom of the pot from burning, or until the apples are extremely tender.

{gluten-free, dairy-free, egg-free, vegan, clean eating, low fat}

This recipe was lightly adapted and shared with permission from the Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes Cookbook. With 137 healthy recipes, each with the full nutrition information, I highly recommend it. It’s already become a family favorite in my house!