Chunky Applesauce

If you’ve never had homemade applesauce or have been eating from the jar for so long that the memory of the real thing has vanished, I encourage you to use your slow cooker as a vehicle for discovery. I’ve employed two kinds of apples in this recipe: McIntosh, which melts into a thick, creamy sauce, and Granny Smith, which remains stubbornly solid. Together they yield a beautifully thick applesauce punctuated with voluptuous chunks.