Crock Pot Apple Butter
October 23, 2016
Categories: Comfort Food, Condiments, Fruit, Apple, North American, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, One-Pot Meal, Quick Meals, Small Batch Cooking, Brunch, Fall/Autumn, Slow Cooker, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Spices, Sugar more
"A perfect Fall recipe. And, it's so easy, just a few ingredients; and, it comes out great every time. Simply store in your favorite mason jars; and, refrigerate or freeze until ready to use. I make this every year; but, never has posted the recipe."
- Serving Size: 1 (155.6 g)
- Calories 176.9
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 29.5 mg
- Total Carbohydrate - 46.2 g
- Dietary Fiber - 1.8 g
- Sugars - 42.5 g
- Protein - 0.4 g
- Calcium - 9.7 mg
- Iron - 0.1 mg
- Vitamin C - 5 mg
- Thiamin - 0 mg
NOTE: Apples - Some people say that this recipe is too sweet; but, the mix of apples can really determine the sweetness of the butter. If using all McIntosh; it may be on the sweet side. I try to use a mix of tart and sweet; Granny Smith, McIntosh, and maybe Gala or Fuji
Apple Skins - Some people prefer to leave the skins on for a bit more fiber; you can, if you want. Then, using an immersion blender or food processor; you can puree the butter to get a smooth consistency. Personally, I like it both ways
NOTE: Sugar - You can also cut back on the sugar if you want; I prefer to use 3 cups rather than 4 - personal preference. Also, I use a mix of white and brown sugar; usually 2 cups white sugar and 1 cup brown. I think the combination really works best; but, again, that is personal preference. This is just my preferred way of making it. Spices - As for the spices, I add 2 1/2 teaspoons of cinnamon, 1/2 teaspoon cloves; and 1/2 teaspoon allspice. Again, it really depends on how much spice you like. I like lots of spice in mine
Crock Pot (Slow Cooker) ... Add everything to the slow cooker; and, mix to combine and cover.
Cook ... High heat for 1 hour; then, turn to low, and cook for 9-11 hours. I try to stir it a few times as it cooks. Reminder, the newer pots do cook hotter; so, keep an eye on it. You want everything tender; but, it still should be a bit watery. So, to finish cooking remove the lid and continue to cook 1 hour. My newer oval crock took 10 hrs; then, I uncovered for 1 hour; and, it came out perfect.
If you left the skins on, you can use an immersion blender right in the crock pot to puree; or, you can transfer to a food processor.
Finish ... It's done. Simply cool, then, transfer to small sterile mason jars. Keeps a couple of weeks in the refrigerator; but, it also freezes great.
ENJOY! ... Perfect on a sweet potato, toast, cinnamon rolls, grilled pork or chicken; etc. There are lots of ways to use it.
Tips & Variations
No special items needed.