Slow Cooker Apple Butter Recipe

I absolutely love this recipe because it transforms my kitchen into an autumn paradise while simmering away in the slow cooker, filling the air with the warm, comforting aromas of cinnamon and cloves. Plus, there’s something so satisfying about turning a bunch of apples into a deliciously smooth and versatile apple butter that I can enjoy on everything from toast to pancakes!

I love changing fresh apples into a rich, meaningful spread with my Slow Cooker Apple Butter recipe. I use 6 pounds of peeled and sliced apples, combined with granulated and brown sugars, to create a perfectly sweet foundation.

Ground cinnamon, nutmeg, and cloves add warmth, while vanilla extract enhances its delightful aroma.

Ingredients

• Apples: Rich in fiber, vitamins, and natural sweetness.
• Granulated Sugar: Adds sweetness, enhancing apple flavor.
• Brown Sugar: Provides a deep, caramel-like sweetness.
• Ground Cinnamon: Warm spice enhances apple’s natural taste.
• Ground Nutmeg: Adds warmth and slight nuttiness to the flavor.
• Ground Cloves: Imparts an aromatic depth and slight sweetness.
• Vanilla Extract: Adds a smooth, sweet, aromatic note.

Ingredient Quantities

• 6 pounds of apples (about 12 medium apples), peeled, cored, and sliced
• 2 cups granulated sugar
• 1 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

Instructions

1. Put the cut-up apples in your slow cooker. Fill it only about three-quarters full so there is enough room for the apple butter to cook.

2. In a medium-sized bowl, combine the following:
– granulated sugar
– brown sugar
– ground cinnamon
– ground nutmeg
– ground cloves
– salt

3. Add the apples in the slow cooker. Sprinkle the sugar and spice mixture over the apples in the slow cooker, and toss gently until the apples are evenly coated.

4. Put the slow cooker on low, cover it with the lid, and let it cook for around 10 to 12 hours. Stir now and then, allowing the apples to get very soft and dark brown.

5. When the cooking time is up, take off the lid and mix in the vanilla extract.

6. Puree the mixture until smooth using an immersion blender, or, if you prefer, carefully divide the mixture into batches and blend in a countertop blender.

7. If the apple butter is too runny when blended, you can blend it for 1 to 2 hours on low heat with the lid off to achieve the consistency you desire.

8. Once finished, permit the apple butter to cool a bit before moving it to jars that have been sterilized or to containers that are airtight.

9. To store, refrigerate the apple butter for up to three weeks or process it for canning using proper canning techniques for longer storage.

10. Savor the taste of your homemade apple butter. It makes an excellent spread for toasting bread, muffins, and other baked goods.

Equipment Needed

1. Cutting board
2. Knife
3. Slow cooker
4. Measuring cups
5. Measuring spoons
6. Medium-sized mixing bowl
7. Spoon or spatula for stirring
8. Immersion blender or countertop blender
9. Sterilized jars or airtight containers
10. Ladle (optional, for transferring)

FAQ

• What type of apples work best for apple butter?You can use any type of apple, but a combination of sweet and tart apples such as Fuji, Gala, and Granny Smith generally yields a nicely balanced flavor.
• Can I reduce the amount of sugar in this recipe?Certainly! You can decrease the amount of sugar to suit your personal preference. Just remember, the final product—your homemade apple butter—might be a tad less sweet and have a slight uptick in acidity.
• Is it necessary to peel the apples before cooking?For smooth consistency, it is best to peel, but you can leave the skins on for a chunkier texture if you want.
• How can I tell when the apple butter is done?Done is the apple butter that is thick, dark brown, and reduced by about half, with no excess liquid remaining.
• How long does it take to cook the apple butter?On low heat, achieving the correct thickness and flavor usually takes about 10 hours.
• Can I make this apple butter on the stove instead of a slow cooker?Sure, you can simmer it on the stove at a low temperature, but you must stir it often to avoid burning.
• How should I store the finished apple butter?Keep it in sterilized jars in the refrigerator for no more than two weeks, or store it in the freezer for longer.

Substitutions and Variations

Granulated sugar: Change it to 2 cups of honey or 2 cups of maple syrup for a different sweetness profile.
Brown sugar that is packed: Use 1 cup coconut sugar or 1 cup turbinado sugar as an alternative.
Cinnamon, ground. Use allspice or pumpkin-pie spice in equal amounts for a different flavor.
Nutmeg, Ground: For a similar flavor, substitute ground mace in equal measure.
Vanilla extract: You can use almond extract, but reduce it to 1/2 tablespoon, as it is stronger in flavor.

Pro Tips

1. Apple Variety Mix Use a mix of sweet and tart apples to balance the flavors in your apple butter. Combine varieties such as Granny Smith, Fuji, Honeycrisp, and Gala for a more complex taste.

2. Spice Adjustment Adjust the spices to your preference. If you enjoy a spicier apple butter, consider adding a pinch more of nutmeg or cloves, but start small as their flavors are quite strong.

3. Slow Cooking Magic For richer flavor, start the cooking process on the slow cooker’s low setting at night. Let it cook overnight, allowing the aromas to deepen. In the morning, the reduced apple mixture will be ready to blend.

4. Consistency Control For a thicker apple butter, leave the lid slightly ajar during the last few hours of cooking to allow more moisture to escape. Stir occasionally to ensure even evaporation.

5. Taste Test Before blending, taste the apple butter and adjust the sweetness or spice if necessary. Remember, flavors intensify as they concentrate, so make slight adjustments if needed.