Crock-Pot Apple Butter
Slow Cooker Apple Butter will fill your home with the delightful scent of Autumn. It also serves as a wonderful gift during the holidays or as a hostess present for Thanksgiving.
Autumn is my preferred season of the year. I cherish everything about fall – the colorful leaves and pumpkins, cozy sweaters and Ugg boots, a crackling fire accompanied by a good book and a plate of my No Bake Cookies; I love it all – particularly the apple season.
A nearby city organizes an Apple Butter Festival every October. It features holiday crafts, historical reenactments, and, of course, delectable food.
While I enjoy wandering through the vendor aisles, I primarily attend for two significant reasons: caramel-coated apples and homemade apple butter.
Regrettably, I have missed this festival for two consecutive years – last year due to my trip to San Francisco and this year simply because I forgot about it. I felt a bit down for a moment, but then I resolved to satisfy my annual craving for apple butter by preparing my own in the slow cooker.
What is apple butter?
If you have never tasted apple butter before, you may find the name puzzling.
No, it is not butter flavored with apple. That would be quite odd. In fact, there is no butter in apple butter whatsoever.
Apple butter is essentially a highly concentrated, exceptionally smooth applesauce. It is cooked for an extended period, which imparts that caramelized hue and deep apple flavor, yet the ingredients are almost the same.
Apple butter is not only ideal for spreading on your morning toast (I particularly enjoy it on English muffin bread!) or served on Potato Rolls during Thanksgiving, but it can also be used in baking.
Consider using Slow Cooker Apple Butter instead of jam or other fruit fillings in crumb bars, such as in my recipes for Peach Crumb Bars or Raspberry Bars. Alternatively, you might want to incorporate it into an apple butter cake!
How to prepare apple butter in a crockpot
Initially, I felt somewhat daunted by the concept of making homemade fruit butter, but it truly could not have been simpler!
Ingredients required
Despite the rich flavors of apple butter, you will be pleasantly surprised to discover that the ingredients are remarkably straightforward.
You will need:
6 1/2 pounds of apples – peeled, cored, and sliced
1 cup of granulated sugar
1 cup of light brown sugar, lightly packed
1 tablespoon of ground cinnamon
1/2 teaspoon of freshly grated nutmeg
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1 tablespoon of pure vanilla extract
I understand that 6 1/2 pounds of apples may seem excessive, but I have a tip that makes peeling them a breeze.
Useful tools
Preparing all those apples and transforming them into homemade apple butter was effortless, thanks to my apple peeler and slow cooker.
The peeler enabled me to peel, core, and slice 6 1/2 pounds of apples in just a few minutes. I placed everything into the slow cooker, set the timer for 10 hours, and continued with my day.
The delightful aromas of apples, cinnamon, and vanilla filled the air for an entire day, significantly uplifting my spirits. I must say – if you find yourself having a challenging day, simply prepare some slow cooker apple butter.
It is impossible not to feel a sense of tranquility with the world and the people around you when you are surrounded by these comforting scents each time you enter or exit your kitchen.
Preparing this recipe
To prepare this recipe, I placed the apples in my slow cooker. Next, I mixed the sugars, cinnamon, and spices, and combined this mixture with the apples.
I allowed the apples to simmer for the designated 10 hours until the mixture became thick and dark brown, while also making chili, cornbread, and preparing my jars for gifting.
After the 10 hours, I lifted the lid and continued to let the apples simmer for an additional 2 hours. This further thickens the apple butter.
Following the second cooking phase, it was time to puree the apple butter and jar it! It truly is an ideal way to spend a fall Saturday, I assure you.
The outcome was a delectable, velvety smooth apple butter that certainly competes with any jars I have bought at the Apple Butter Festival, and the best part is – I made it myself!
If you find yourself without 10 hours to let the apple butter simmer, do not fret – I also have a recipe for Instant Pot Apple Butter!
Best apples for apple butter
In truth, you can utilize any apples you have available for making apple butter.
In general, softer apple varieties such as Fuji, Golden Delicious, McIntosh, or Jonagold are more effective since they cook down more quickly.
I used a combination of Granny Smith, Fuji, and Honeycrisp in my apple butter, and even the firmer varieties broke down nicely for a smooth consistency.
The essential factor is to use a variety of apples to achieve the best flavor. You can even personalize your Slow Cooker Apple Butter by incorporating apple pie spice or pumpkin pie spice instead of the blend I have provided, and you might consider using Mexican vanilla in place of Madagascar.
It is quite simple to personalize this recipe, and I am confident that your family will enjoy spreading it on toast throughout the year.
I have heard that this recipe can be preserved through canning, although I have not attempted it myself. I would be interested to learn if you have given it a try!
I hope you find this slow cooker apple butter as delightful as we do.
What are your preferred fruit butter recipes? What should I experiment with next?
FAQs
Do you use 6.5 pounds of apples before peeling and coring?
Indeed! The ingredients specify "6.5 pounds of apples, peeled and cored," which indicates that you should peel and core them after weighing.
This principle applies to any recipe you encounter. For instance, if a recipe states "1 cup pecans, chopped," you measure the pecans first and then chop them. Conversely, if it states "1 cup chopped pecans," you chop them before measuring.
Can you can this apple butter recipe?
Yes! I have recently discovered how to can apple butter – it is much simpler than you may assume. There is no need to modify the recipe prior to canning, as apples are inherently acidic.
How long does this recipe last in the refrigerator? Can you freeze it?
You can keep this slow cooker apple butter in airtight containers in the refrigerator for up to 2 weeks. Additionally, it can be frozen for as long as 3 months.
If you decide to freeze it, ensure that you leave ample space in the jar to prevent cracking after freezing.
How many pints does this recipe yield?
This recipe produces 4 pints (8 cups) of apple butter.
How much apple pie spice should I use in place of the spices listed?
If you wish to replace the spices in the recipe with apple pie spice, I recommend using between 1 to 1 ½ tablespoons, depending on your preference for spice intensity in the apple butter.
Can I utilize a 3-quart or 3.5-quart slow cooker for this recipe?
After peeling, coring, and slicing the 6.5 pounds of apples, they occupy a considerable amount of space, so I recommend using a 6-quart slow cooker for this recipe. If you only possess a smaller slow cooker, I advise halving the recipe.
Is it necessary to peel the apples?
In a technical sense, no. If you prefer not to take the time to peel the apples, you might consider passing the final apple butter through a fine mesh strainer after pureeing to ensure a silky texture.
Personally, I choose to peel the apples at the outset to avoid extra work later, but the decision is yours based on your preferences.
I mistakenly added the vanilla along with the other ingredients before cooking. Will the apple butter still be acceptable?
Absolutely! The primary reason I suggest incorporating the vanilla towards the end of the cooking process is that it does not withstand heat well, and its flavor diminishes the longer it is cooked.
If you inadvertently add the vanilla at the start, simply include an additional teaspoon or so at the end to compensate for the flavor that may have been lost during cooking.
Notes
For this recipe, I utilized a mix of Granny Smith, Fuji, and Honey Crisp apples.
The sweetness level of your apples will influence the amount of sugar you need to add. Adjust according to the type of apples you use and your personal taste.
Store in the refrigerator for a maximum of 2 weeks or in the freezer for up to 3 months, or learn the canning process for apple butter if you wish to preserve it for an extended period.
Yields 4 pints.
Ingredients
▢6 lbs apples peeled and roughly chopped, I've used Gala, Fuji and Honeycrisp apples in the past
▢3 cups white sugar
▢2 teaspoons cinnamon
▢1/4 teaspoon kosher salt
Instructions
Place the apples into the crockpot and sprinkle with sugar, cinnamon, and salt. Cover with the lid and set the temperature to HIGH. After several hours, remove the lid, stir the mixture, and continue cooking without the lid.
Continue to simmer until the mixture thickens and turns a dark brown color. Stir occasionally as necessary to avoid sticking. Once the liquid has been absorbed, after approximately 8-10 hours, blend the mixture until smooth. (I prefer using an immersion blender directly in the crockpot.) Alternatively, you may transfer the apple mixture to a blender and puree it that way.
After the apple butter has been pureed, you can modify its thickness by leaving it in the crockpot on LOW with the lid off. This will allow it to thicken gradually. Stir occasionally to prevent it from sticking to the sides of the crockpot. (I usually let mine simmer in this manner for anywhere between 30 minutes to 2 hours.) Once the apple butter is complete, promptly transfer it into sterile canning jars. Allow to cool. Enjoy the Crock-Pot Apple Butter recipes !!!
Crock-Pot Apple Butter Video :