Slow Cooker Apple Butter
It’s a bucket list recipe day! I’ve had the notion to make Slow Cooker Apple Butter hovering in the back of my brain the past several falls, but for whatever mysterious reason, I had yet try it until now.
And by “whatever mysterious reason,” I mean apple bread, vegan apple crisp, and apple oatmeal cookies. Sure, homemade apple butter sounded yummy, but why make it when I had so many other deliciously distracting healthy apple recipes to try?
Shame on me! This humble-looking batch of homemade apple butter turned out to be one of my favorite apple recipes ever, and definitely one of the best uses for apples.
Have a big batch of fresh apples? Don’t wait as long as I did to make Slow Cooker Apple Butter. It’s so simple and the results are so magnificent, you’ll wonder why you haven’t been making it every year too.
Slow Cooker Apple Butter – Fresh, Fantastic, No Frills
This Slow Cooker Apple Butter is nothing but fresh apples, spices, and a touch of pure maple syrup and vanilla exact. The slow cooker does all the work, and by the time the batch is ready, your entire house will smell like a tantalizing autumn wonderland.
While the spices, maple syrup, and vanilla give the crockpot apple butter an extra dimension of flavor, this recipe is all about letting the apples shine. The long, slow cooking process concentrates their natural sweetness and intensifies their inherent apple-ness.
Apple-ness. It’s a word.
With every bite (of which there were many), I couldn’t help but think that the apple butter tasted so pure and so…fall.
How’s that for a description? Almost as good as apple-ness?
While I’ve seen other slow cooker apple butter recipes that call for supplementing the apples with apple cider or brown sugar, this homemade apple butter recipe truly does not need it. I chose to add maple syrup because it’s one of my favorite flavor combos with apples, but if you prefer to make a no-sugar crockpot apple butter, you can certainly omit it.
This easy apple butter recipe will yield two modest jars, which I fully confess I went through much more rapidly than expected. If you go as crazy picking apples every fall as I do, or if you’d like to make a few extra jars to freeze or share with friends, you can easily scale the recipe up to make a larger batch.
Great Uses for Apple Butter
In addition to eating it by the spoonful directly out of the jar, I love apple butter
- on peanut butter toast
- in cookies (like Dorothy’s Apple Butter Snickerdoodles)
- mixed into yogurt
- to make Brandy’s Apple Butter Waffle Donuts
- over ice cream with an extra pinch of cinnamon and handful of crushed graham crackers.
Slow Cooker Apple Butter is also phenomenal spread on an grilled cheese with turkey and cheddar.
Recommended Tools to Make This Recipe
Slow Cooker Apple Butter
- 3 pounds crisp sweet apples — such as Fuji, Gala, Honeycrisp, or Pink Lady (about 7 medium apples)
- 3 tablespoons pure maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon pure vanilla extract
- Tiny pinch kosher salt
- Peel and core the apples and cut them into a rough 3/4- to 1-inch dice. Place in the bottom of a 5-quart or larger slow cooker, then top with maple syrup, cinnamon, nutmeg, and allspice. Stir to combine. Cover and cook on high for 3 to 4 hours, or on low for 8 to 10 hours, stirring once halfway through, until the apples are very tender and brown.
- With an immersion blender, puree the apples until the apple butter reaches your desired consistency (I like mine fairly smooth). If you do not have an immersion blender, transfer the apples to a blender or food processor in batches and blend until smooth, then return to the slow cooker.
- Turn the slow cooker to high and let the apple butter continue to cook, uncovered, for 2 additional hours or until thickened, stirring occasionally. Stir in the vanilla extract and salt. Taste and add additional maple syrup as desired. Spoon into jars or another airtight container. Enjoy on toast, on waffles, mixed with yogurt, drizzled over ice cream, on a grilled cheese (YUM), on cornbread, or served with pork.
- This apple butter will tastes even better the next day once it has rested in the refrigerator and the flavors are blended.
- Store leftover apple butter in an airtight container in the refrigerator for up to 2 weeks or freeze for several months. Let thaw overnight in the refrigerator.
- The amount of maple syrup you need will vary based on the sweetness of your apples and personal preference. Taste and adjust as needed. If you prefer to make a no-sugar apple butter, you can simply omit it.
Nutrition InformationAmount per serving (2 tablespoons) — Calories: 54, Carbohydrates: 15g, Fiber: 3g, Sugar: 12g
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