Ever get sick of plain jam?

Me neither! But I had a lot of apples to use up recently and thought I’d make some good, old fashioned apple butter. Before I made my own, I actually never liked apple butter in the past. It was always too sweet and tasted like apple sauce gone bad. So, to get a good recipe, I searched a few of my favorite bloggers and landed on Jaimie’s recipe. I knew it had to be good.

And boy was I right! This apple butter is perfectly smooth and spiced, and pairs wonderfully with bagels, whole grain toast or even apple slices! I personally thought this went nice on a cinnamon raisin bagel. It was such a scrumptious breakfast (for the amount of time it lasted)!

To begin, place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in your slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.

Use an immersion blender to puree the apple butter until smooth. Spoon the mixture into containers, cover and refrigerate for up to two weeks.

Slow Cooker Apple Butter

Yield: 2 pints

Ingredients

  • 3 1/4 pounds apples, peeled, cored and sliced (I used honeycrisp)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 tbsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/8 tsp ground cloves
  • pinch salt
  • 1/2 tbsp pure vanilla extract

Instructions

  1. Set your slow cooker on the lowest setting and add in the apples. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix everything together.
  2. Cook in slow cooker for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
  3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
  4. Use an immersion blender to puree the apple butter until smooth.
  5. Spoon the mixture into mason jars, or your container of choice, then cover and refrigerate for up to two weeks. Alternatively, you can freeze the mixture for later!
  6. Serve on toast, bake with it, or eat it right from the jar!

Notes

Recipe taken from My Baking Addiction

http://warmvanillasugar.com/2012/02/18/slow-cooker-apple-butter/

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34 Responses to Slow Cooker Apple Butter

  1. I love apple butter, this recipe sounds delicious!

  2. Tracey says:

    Your apple butter looks fantastic! I love that the recipe is no-fuss, definitely one to bookmark for the fall when I’m swimming in apples.

  3. Villy says:

    It looks mouth-watering!

  4. My favorite part about this recipe is you made it in a crock pot. To me, the crock symbolizes simplicity, which I prioritize in cooking ;) The “set it and forget it” aspect really improves standard of living if you ask me. As for the finished product: it looks great….I want to spread it all over my pancakes. I typically don’t use cane sugar, so I would give this recipe a shot using honey instead. Thanks and enjoy your weekend (and your apple butter!).

  5. Joanne says:

    I always thought I didn’t really like apple butter…but maybe I just don’t like storebought? hmm. Interesting. Need to try this!

  6. I could quite happily take a big bite of that bagel right now – this looks gorgeous :-)

  7. This is pure seduction in the form of food! What a wonderful, decadent way to make apple butter and I love the flavors you used. Thanks for inspiring me with a new idea and making me drool, Katrina!

  8. Tracy says:

    I love apple butter too, and I always make mine with maple syrup. Yours looks delicious!

  9. Oooh, this is beautiful! So smooth looking! I know it’s all about the apple butter, but you are making me crave bagels! ;)

  10. It looks so creamy smooth and luscious. Such a beautiful color.

  11. Charissa says:

    I`ve been eating this pumpkin jam for weeks…and now you posted a great apple butter recipe! I think I`m really sold on this `butter“ jams, lol. :) Looks really great…and I bet it has a lot less sugar than regular jam.
    P.S. Sorry for the weird typos…my keyboard is acting up. :)

  12. Katie says:

    i like to switch my jams up! this looks awesome.

  13. I love apple butter, when I was a kid I used to have it on top of a buttered toast with a cup of tea!

  14. Mmmm, apple butter is one of my most favorite things!!

  15. Now I’m craving apple butter! This looks so easy, too! :)

  16. Homemade apple butter is the best! Yours looks so smooth and luscious. Looks sooo good.

  17. Oh wow, YUM! I bet your house smelled….AMAZING!!

  18. Margarita says:

    I did not know I wanted a good apple butter recipe until I found this. Thank you! Perfect use for all the apples I haven’t gotten around to eating!

  19. Kimberley says:

    Sold! I really need to get a slow cooker. All throughout fall and winter, I always seem to find myself with overripe apples. Love this.

  20. Whoa!! This sounds awesome!! My family, especially my girls, would adore this! What’s great breakfast treat!

  21. hbs1991 says:

    I love making my own apple butter,, if you would like to make more than 2 pints, I wanted to tell you if you happen to have an 18 qt roaster oven like people roast turkeys in during the holidays, this makes a wonderful amount of apple butter, and done this way is “NO STIRRING” method. Last year I made two turns of apple butter this way and was able to can 43 pints. One pan full will yield approx 18 to 22 pints.

  22. I am not sure I have ever tried apple butter before. This looks perfectly smooth and delicious though!

  23. I make this all the time, and have never thought to try it in the slow cooker what a great idea! Beautiful recipe, I will definitely have to try this next time!

  24. i have all these apples to use up and needed inspiration and bam here it is apple butter!

  25. […] today, Katrina from Warm Vanilla Sugar. I have a growing list of recipes from her blog including Slow Cooker Apple Butter, Eggplant Marinara Flatbread, and it should come as no surprise that I wanted to attack her […]

  26. Pam Tilly says:

    I’m a little confused. “Refrigerate for 2 weeks.” Does that mean you need to have it sit in order to mix the flavors, or that it’s only good for 2 wks?

    It looks WONDERFUL – !!!! Thanks for sharing it!

    • katrina says:

      It’s only good for two weeks in the fridge. You can also freeze it after you make a batch so it lasts longer (especially if you think you can’t eat a whole batch in two weeks).

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