We are deep in to apple season, so what better time is there to make apple butter? Whether you are picking them yourself or just taking advantage of the low prices at the supermarket, this slow cooker apple butter recipe should be on your list to make this Fall (as well as making your own applesauce in the crock pot)!
Apple butter can be used in so many ways - it's not just for spreading on toast or your homemade English muffins. Use it to flavor your oatmeal, you can spread it on your pancakes (no syrup required) or add it to your yogurt. It can even be used in savory dishes such as a "dipping sauce" or marinade for a pork roast!
The beauty of this slow cooker apple butter recipe is that it is just so stinkin' easy! Just throw everything in your slow cooker and wait for the apples to slowly caramelize with the sugar and spices, making a thick and sweet apple preserve. Once it is done, simply use an immersion blender to get rid of any lumps (or you can put the mixture in a regular blender....but be careful - it will be hot!).
I tend to use Gala apples when I make this apple butter, but that is mainly because those are what we have in the house (they are my daughter's favorite), but feel free to experiment with different apples to give you a different flavor. If you like a more "tart" apple butter, try using Granny Smith apples!
This will last a few weeks in the refrigerator, so don't feel like you have to eat it all right away. Even better, make an extra large batch and preserve it using the water bath canning method to have homemade apple butter any time you want it!
Scroll down for the recipe!
Slow Cooker Apple Butter Recipe
Ingredients
- 3 lbs apples I use Gala apples
- 1 cup organic sugar
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- dash of salt
Instructions
- Core, peel and finely chop the apples
- Place apples in the slow cooker
- Combine remaining ingredients and toss with the apples to coat
- Cook on high for 1 hour.
- Reduce heat to low and continue to cook for 10 - 12 hours, until the mixture turns dark brown.
- Use an immersion blender to eliminate any lumps (or process in the blender in small batches)
- Uncover and continue to cook for another 1 - 2 hours, or until the mixture begins to thicken.
- Allow to cool.
- Transfer apple butter to airtight containers and store in the refrigerator (or can it using the water bath method of canning)
