If you’ve never made Slow Cooker Apple Butter, you’re definitely missing out. Not only does it taste amazing, it’s really easy to make in your slow cooker.
A slice of cinnamon swirl bread topped with some homemade apple butter is a favorite breakfast around here.
If you don’t have an apple peeler/corer/slicer, it’s worth getting one for this recipe alone. Otherwise, you’ll spend quite a while peeling and chopping five pound of apples.
But once your apples are diced, you just cook them all day in the slow cooker with sugar and spices. I find that a mixture of sweet and tart apples works well in this recipe.
And I like a smooth apple butter, so I puree mine with an immersion blender when it’s done cooking.
This apple butter makes a great holiday gift for neighbors, and it freezes well, so you can make it ahead of time to give away later. If you don’t eat it all yourself, that is!Print
- 5-6 pounds apples, peeled, cored and diced
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon vanilla
- Place the diced apples in a lightly greased slow cooker. In a medium bowl, mix the sugar, cinnamon, nutmeg, cloves, salt and vanilla.
- Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high for 1 hour. Reduce heat to low and cook 8-10 hours, stirring occasionally, until the mixture is thickened and dark brown.
- Uncover and continue cooking on low 1 hour. Puree with an immersion blender, if desired, to increase smoothness.
- Spoon the mixture into sterile containers. Cover and refrigerate for up to 2 weeks, or freeze for up to 6 months.
Makes about 6 (8 oz.) jars.
- Serving Size: 48
Who Dished It Up First: Adapted from All Recipes