A couple years ago, I spotted apple butter on the shelf at the grocery store. I remember trying it for the first time on a warm cornbread muffin and thinking where have you been all my life?!? How am I just finding out about this and what else have I been missing out on?!? I had to learn how to make it and now it is a staple in my fridge.
This easy slow cooker apple butter is just that, easy. The hardest part was peeling the apples and that wasn’t hard, just time consuming. You don’t even have to peel the apples but I wanted to and I’m slow so I smartened up and recruited my Main Squeeze to peel, core and cut along side me. Throw everything in the crock pot on low and go to sleep. Wake up to what smells like an apple pie cooking in your house and try not to eat it all with a spoon.
One quick note, this recipe is spicy, not hot spicy but fall spicy! I plan to make it again next year in a larger batch. I’ll keep the spices the same but may use twice as many apples. I put this in it glass jars and gave some to my neighbors, family and friends, I didn’t have any complaints.
*Update – I have made this recipe again with the same quantities of spices but 5 pounds of apples instead of 3 and it was still full of flavor.
What I learned:
I looked through a lot of recipes on Pinterest and found out that there is no exact science to this. It’s more of a mish-mash, so throw in your apples and let your favorite spices “fall” as they may.
What they said:
This tastes like apple pie. The jar you gave me was too little, I’m going to have to savor every bite.
Easy Slow Cooker Apple Butter
Ingredients
- 3 pounds organic gala apples
- 2/3 cup organic light brown sugar packed
- 1/2 cup organic cane sugar
- 2 1/2 teaspoons organic cinnamon
- 3/4 teaspoon organic nutmeg
- 1/2 teaspoon organic allspice
- 1/2 teaspoon organic ground cloves
- 1 tablespoon organic lemon juice
- dash himalayan extra fine pink salt
- 3/4 cup apple cider
Instructions
- Peel, core and chop apples.
- Add all ingredients to the crock pot and mix well.
- Cover and cook on low for 6-8 hours until the butter is thickened and broken down.
- Use an immersion blender in the crock pot to smooth.
- Cool completely and store in an airtight container in the refrigerator.
Notes
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