Put the apples into a large crock pot. Add the unsweetened apple juice, brown sugar, ground cinnamon, and ground nutmeg. Stir to coat.
Cover and cook on high for 3-4 hours (or low for 5-6 hours), stirring occasionally, until tender.
Remove from heat and stir in the vanilla extract. Cool for 15-20 minutes. You can drain the excess liquid if you want thicker applesauce.
Mash the cooked apples with an immersion blender. Or allow the apples to cool and puree with a food processor, or in a vented high-speed blender (leave the center cap off the lid and cover with a dish towel). For chunky applesauce, mash with a fork.
Video
Notes
Store cooled applesauce in an airtight container in the fridge for up to a week or in the freezer for 1-2 months.