Apples – You’ll need approximately 5 pounds of apples (10-12 medium size). Core them and roughly chop them; you can leave the skins off if you want, and they will just melt into the butter.
Sugar – Made with molasses, brown sugar adds warmth to the sweetness. You’ll also add some white sugar to heighten the sweet factor. Depending on the type of apples you use, you may want to ere on the lighter side with the sugar at first.
Spices – Ground cinnamon, cloves, and nutmeg.
Salt – Just a pinch. Salt helps to balance the sweetness and heighten the overall flavor of the butter.
Vanilla extract – Also for flavor balance.
How to Make Apple Butter in the Crockpot
This apple butter recipe is so easy to make!
Start by chopping 5-pounds of apples and add them to the slow cooker.
Combine sugars, spices, salt, and vanilla in a bowl and mix that with the apples.
Cover and cook on LOW for 10 hours.
Puree the apple mixture with an immersion blender, or transfer to a regular blender and blend until smooth.
What Are the Best Apples to Use?
The best apples to use for this recipe are Red Delicious, Fuji, McIntosh, or Winesap as they are softer apples. But you can use any red apples you can find. Some apples will be sweeter than others, so you may need to adjust the amount of added sugar.
Although they are not a favorite, you can also use Granny Smith for a more tart flavor, or yellow delicious for a more mild sweetness.
Do you have to peel the apples?
The best part about this recipe? No peeling required! The skins will break down as they cook and they will just melt into the butter. Leaving the peels on not only makes the process much easier, the skin is the most nutritious part of the apple, so keeping it on is a win-win.
How much does this recipe make?
This batch of apple butter will fill about four cups which can be divided into 4 half-pint jars.
What is Apple Butter Used For?
Apple butter is basically a condensed applesauce that is thick and spreadable and so delicious. Serve chilled or at room temperature.
As a spread – Rolls, biscuits, English muffins, bagels, toast, or crackers.
As a topping – Microwave it for a few seconds and use as a syrup for pancakes, waffles, or even ice cream.
As a gift – Since it can be stored for a while in the fridge, apple butter also makes a great holiday gift. Fill a half-pint jar, tie a ribbon around the lid and gift to friends, neighbors, co-workers and teachers.
Cool completely and store in mason jars or another airtight container. This recipe will fill 4 half-pint jars, or 2 pint-size jars, or a one-quart jar.
Refrigerate for up to a month, or freeze for up to a year. When freezing, make sure to leave at least 1-2 inches at the top for expansion.
For canning, seal tightly and process in a water bath. Follow the instructions on the mason jar packaging.
Only use the low setting on your slow cooker for this recipe – high heat will burn the sugars.
Let your butter process in the fridge for a day or so before eating. It can have quite a sharp tang that will mellow with age.
10 – 12Medium Applesapproximately 5 pounds, cored and chopped. (Leave the skins on the apples)
3/4cupof granulated sugar
1 1/2tablespoonsof ground cinnamon
Add chopped apples to a crockpot.
In a medium size bowl combine sugar, brown sugar, cinnamon, ground cloves, salt, ground nutmeg, vanilla extract.
Pour the sugar mixture over the chopped apples in the crockpot and stir until well coated.
Cover with lid and cook on low for 10 hours.
Puree the apple mixture with an immersion blender or a in counter-top blender until smooth.
Once the apple butter is smooth and cool, store in mason jars or an air tight jar. Store in refrigerator for up to one month or freezer for up to one year.
Serve chilled or at room temperature on rolls, biscuits, engligh muffins, toast or crackers!
Yields approximately 4 cups.Cool completely and store in mason jars or another airtight container. This recipe will fill 4 half-pint jars, or 2 pint-size jars, or a one-quart jar.Refrigerate for up to a month, or freeze for up to a year. When freezing, make sure to leave at least 1-2 inches at the top for expansion.For canning, seal tightly and process in a water bath. Follow the instructions on the mason jar packaging.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.