Slow Cooker Apple Butter
Servings 8 cups
Ingredients
- 6 pounds approx. 11 large Gala and/or MacIntosh apples
- 1 cup packed brown sugar
- 3/4 cup sugar
- 1 Tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon lemon juice
Instructions
- Peel and core apples.
- Chop into 1/2 inch pieces. Place in bowl of slow cooker.
- In a separate bowl, combine brown sugar, sugar, cinnamon, salt and allspice. Pour over apples.
- Cover slow cooker and cook apples over low heat for 10 hours, stirring spiritually.
- After 10 hours, use an immersion blender and blend until smooth and no chunks remain. (if you do not have an immersion blender, an upright blender will work just as well.)
- Add vanilla and lemon juice and cook on low, uncovered, for 2 more hours, stirring every 20 minutes.
- Pour into containers and refrigerate up to 2 weeks. This recipe can also be canned as well. Follow manufacturers instructions for canning process.
You’re wasting so much of the “good stuff” by peeling the apples!
My crock pot apple butter calls for quartered apples… peels, core & all! Then later you put it through a “sauce maker” to remove what’s left of the peel & core, but you get all those extra nutrients! So yummy!
Hi Chali,
Your recipe does sound yummy, but I assure you that my recipe, even with cored and skins removed, is just divine.
I love the slow cooker take on this. Why didn’t I think of that? I’ve been making apple butter from an abundance of crab apples in our back yard. I like clean flavours, so add nothing but apples, granulated sugar and lemon juice. I’m sure the addition of spices would make it an altogether different treat. I’ll have to try next year. Oh, I do can mine and it lasts all winter. Most goes to my adult granddaughter who puts it on everything. Thanks again for your great tip/idea.
Thank you so much, Suzanna!