This silky, sweet-tart applesauce is a class above anything you’ll find in the supermarket and an absolute cinch to make, owing to a couple of clever kitchen moves. First, using unpeeled apples as a base not only saves big on prep time (and even more so if you use the slicing blade on your food processor instead of a knife), and helps retain fiber and nutrients. It also turns the finished sauce a lovely shade of blush. Second, enlisting a slow cooker to handle the leisurely simmer makes the process almost entirely hands-off. Using a mix of apples as a base will produce the best flavor and texture: McIntosh, Honeycrisp and Granny Smith are all good options, but if you want to try heirloom apples, dark-skinned varieties like Blue Pearmain and Black Oxford will yield especially striking results. Adding a few spoonfuls of maple syrup helps balance the tannins, but feel free to use less or more according to your taste. A pinch of salt and a sprinkle of lemon juice before the final purée wake everything up.