Saturday, October 22, 2011

Crockpot Apple Butter

Approximately 3 lb. apples ( I actually just filled the crockpot, which might've been closer to 10lbs or more) peeled, cored, and sliced. You can also just quarter them if you'd like. My Pampered Chef peeler/corer/slicer does it all for me :)

3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt


  1. Peel, core, and slice apples (sweet or tart, doesn't matter!). Break them in pieces with your hands and place the apples in a slow cooker. 
  2. In a medium bowl, mix the sugar and other seasonings. Pour the mixture over the apples in the slow cooker and mix around a bit as you can.
  3. Heat on low for about 12 hours, stirring occasionally, until the mixture is thickened and dark brown.
  4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
  5. If apple butter has too much liquid, cook on high until thickened (uncovered). Stir often as butter thickens to prevent scorching.
Store in refrigerator for up to 6 weeks. Freeze for longer storage.

Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.

To can the apple butter as I am doing, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 15 minutes.


The apples, peeled and cored. The Pampered Chef peeler/corer is totally worth the money. But I happily scored mine for $2.99 at Goodwill :)
You'll want to break the apples up more than the above picture. I snap them in half with my hands as I toss them in the crockpot.


LOTS of simmering. It gets darker and darker and sweeter and wow it's good! You want it a spreadable consistency.
Pretty jars ready to go in the canner.....
Alright, done!

PS. This is a totally flexible recipe. Add in your favorite spices, substitute sugars as you wish, etc. I'll also add that sometimes it takes longer than 12 hours because I pack the crockpot so full and sometimes I'm just too busy to deal with the apple butter when it's done so I put it on warm and let it chill for hours until I'm ready for it. Ie: I made a big batch last night and it cooked all night long and then sat on warm most of today and I just hot water bath canned it (at 9pm). Sort of perfect, really!





1 comment:

  1. Hi,
    I like your article on Apple Butter! Was a nice read.
    I have a review site for Apple Peeler Machines and as you obviously used this machine I would like to post a link here as I think people reading your article would find it of interest.

    http://applepeelermachine.com/

    Thanks.
    Jeremy

    ReplyDelete