Slow Cooker Apple Butter is Easy and Delicious

by Meg Cotner on December 3, 2013

apple-butter-above

The other day a Facebook friend of mine posted an update stating he was going to make apple butter in his slow cooker, with a link attached. I am always interested in learning about new slow cooker recipes, and I thought that making apple butter this way was a brilliant idea! Turns out it’s pretty awesome—delicious and easy, which is always a super combination. And I have a bunch of apples from my CSA, so this is a great way to use them.

chopped-apples-apple-butter

I made a half recipe, since that’s what fit into my slow cooker. It starts with peeling and coring apples—I core my apples with a melon baller, which does a fantastic job of scooping out the seeds and stiff parts of the apple. And since I just got my knives sharpened, it was a breeze to peel the apples, though I would love to have one of these apple peelers; when I was younger, my grandmother had one and I thought it was magic! 

apples-spices-apple-butter

I chopped the apples into smaller pieces and put them right into the slow cooker vessel. Then I mixed in a combination of white sugar, brown sugar, salt, and spices. As for the spices, I used the cinnamon and nutmeg, but omitted the cloves. I dislike cloves in jams and pies, so I always leave them out.

apples-mixed-with-spices-apple-butter

I set the slow cooker on low and let it cook for 10 hours. By the end, the apples had shrunk quite a bit and were swimming in a mix of juice, spices, and sugar. I ground it up a bit with an immersion blender, added some vanilla extract, and let it cook for another couple of hours. After that, I blended it up until it was smooth, and then let it cook another hour with the lid cracked to cook off a little more liquid and thicken it up.

apple-butter-side

What I ended up with was a sweet, spiced, velvety smooth apple butter. I love it! I think next time I may lower the sugar, though it’s pretty good as-is. It’s great on bread (I had it on toast this morning), and I bet it could be good as a filling for cookies, or even between layers of crepe cake. I’ve got one pint in the fridge and one in the freezer, so I’m set!

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