Homemade Slow Cooker Apple Butter
Homemade Slow Cooker Apple Butter that is sweetened with brown sugar and maple syrup. Easy apple butter recipe for spreads and desserts!
Servings: 3 pints
Ingredients
- 3 pounds Fuji apples 7 medium-large apples peeled, cored, chopped
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice powder
- 147 grams light brown sugar
- 113 grams pure maple syrup
- 1 tablespoon pure vanilla extract
Instructions
- Set out slow cooker or crock pot and turn onto low heat. (You can also use a large dutch oven pot with lid on low heat.)
- In a small bowl combine spices, brown sugar, maple syrup, and vanilla. Stir together until blended.
- Place apple chunks into pot and pour maple syrup mixture over them.
- Stir until all apple chunks are coated.
- Place lid on slow cooker and leave for 6 hrs. (stirring a couple times during cooking).
- Once apples have broken down into a darker color, turn off slow cooker.
- Transfer half of the mixture to a blender and puree the apple chunks. Or place a handheld immersion blender into the pot and puree half of the chunky apple butter. (Option to puree all chunks for a smoother apple butter. Be careful transporting hot mixture! )
- Pour puree back into slow cooker.
- Stir together puree and leftover chunks.
- Turn heat back on low for an additional 30 minutes to an hour. Leave lid off to help with thickening.
- Once butter is thickened, turn off slow cooker. Let cool completely.
- Transfer to a mason jar with lid and store in the fridge.
Notes
Storage:
- Cool completely: Let the apple butter cool before storing.
- Refrigerate: Transfer to a heatproof, airtight container (mason jars work great!) and refrigerate for up to 1 month.
- Freeze: For longer storage, place in a freezer-safe, airtight container and freeze for up to 6 months.