Slow Cooker Apple Butter
This slow cooker apple butter recipe combines Granny Smith, Honeycrisp, and Envy apples with brown sugar, cinnamon, and warm spices for a thick, smooth spread. The apples cook with their peels on, then blend into a rich, caramel-colored apple butter that's wonderful on biscuits, toast, and more.
Servings: 50
Calories: 64kcal
Ingredients
- 12 Apples (I used 4 Granny Smith Apples, 4 Honeycrisp Apples, and 4 Envy Apples)
- ¾ cup water
- 1 cup Granulated sugar (200 g)
- 1½ cups Light Brown Sugar (330 g) (packed)
- 2½ teaspoons Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cloves
- ½ teaspoon Kosher Salt
- 2 teaspoons Vanilla Extract
Instructions
- Wash and dry the apples thoroughly. Leave the peels on, remove the cores and seeds, then cut the apples into evenly sized chunks.
- Add the apples directly to a large slow cooker. Sprinkle the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt over the apples. Toss until the apples are evenly coated in the sugar and spices. Pour water over the apples and cover the slow cooker. Cook on LOW (approximately 190-200°F / 88–93°C) for about 10 hours, or until the apples and peels are extremely soft.
- Remove the lid and use an immersion blender directly in the slow cooker to purée the apples until completely smooth. Be sure to blend thoroughly so the apple peels are fully incorporated.
- Continue cooking on LOW (approximately 190-200°F / 88-93°C), uncovered, for 1-2 hours, stirring occasionally, until the apple butter has darkened and reached a thick, spreadable consistency. Keep in mind that it will thicken further as it cools.
- Stir in 2 teaspoons of vanilla extract during the final 15-30 minutes of cooking. Taste and adjust the cinnamon or sweetness, if desired. Turn off the slow cooker and allow the apple butter to cool. Transfer to airtight jars or containers and refrigerate. Enjoy!
Notes
- Slow Cooker Size: Use a 6-quart or larger slow cooker; 6 lb of chopped apples fills a smaller one to the brim.
- Cooking Temperature: Slow cooker LOW settings vary by brand. If yours runs hot, check and stir at the 6-hour mark in step 4.
- Thickness Test: If your apple butter is ot thick enough after step 6, keep cooking the apple butter uncovered on LOW in 30-minute rounds until a spoonful holds its shape on a cold plate.
- Storage: Refrigerate up to 3 weeks or freeze up to 6 months (see the storage section).
Nutrition
Calories: 64kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 26mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.1mg