Peel, core, and slice apples then place into the slow cooker. Sprinkle on brown sugar and cinnamon.
Add water and lemon juice and mix.
Cook on low for 3-4 hours until apples are tender. Use a potato mash for a thicker texture or immersion blender for smoother and thinner texture.
Tip: Any apple would work for this recipe but I like to use gala for fuji.
You can store this in a clean mason jar or airtight container in the fridge for 3-5 days. If you want to make and freeze then allow your applesauce to cool and place in a freezer bag then freeze. This can stay good in the freezer for up to 3 months.