Slow Cooker Applesauce (No sugar added)

We have an apple tree so during this time of the year I am making apple everything.  This is my favorite recipe for applesauce.  It is so easy and the applesauce is so tasty that my kids all like to eat it for snacks and everything.  I am leaving Mel's recommendation for certain types of apples but I just use apples from our tree on their own and it comes out amazing.  And there's no added sugar!  Big bonus there.  I think Mel recommends using a huge crockpot but I just use my 5 quart and fill it to the brim and it works fine.  I use a few more apples than Mel calls for--16 or 17 or so--because I have to cut away parts of apples sometimes.  This comes together really quickly with a twirly apple slicer thing.  Anyway, I've made it twice so far and will probably be making more to freeze soon!

SLOW COOKER APPLESAUCE (No sugar added)
(found on my favorite blog of course)

Makes 6-8 cups

INGREDIENTS

2 Honey Crisp apples
5 Golden Delicious apples
7 Gala apples
2 tablespoons fresh lemon juice (from about 1 large lemon)
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

DIRECTIONS

Cut the apples into quarters and slice out the pieces of core in each one. Leaving the peels on or off is your choice. If leaving them on, be sure to wash the apples very well (even if buying organic). I usually leave the peels on about half of the apples and blend it for a minute or two longer after cooking so it's ultra-smooth. If you want a chunkier applesauce, I'd suggest peeling all the apples so you can leave the sauce with texture and not get bits of peel all over.
In a large, oval slow cooker (about 7- to 8-quarts), toss the apples with the lemon juice, cinnamon and nutmeg. Cover and cook on low for 4 hours.
Blend with a handheld immersion blender or by scooping the applesauce into a blender (may need to do this in batches - take care since hot foods expand in a blender so only fill it half full).
Serve warm, room temperature or chilled. This will keep well-covered in the refrigerator for a week or two and can be frozen for a couple of months.