Many thanks to previous writers for listing slow cooker applesauce as one of their favorite things to make with apples. I tried it today, using sugar, water, cinnamon and chopped apples on low for 8 hrs. The result was very tasty, delicious in fact, but brown. My children ate it but they frowned at its color the entire time. Lovely children.
Was the brown color caused solely from the cinnamon? I only used a teaspoon. Anyone ever made applesauce in the slow cooker and actually had it turn out the color of Mott's??