Make a big batch of Slow Cooker Apple Butter for a fraction of what it costs at the store. Makes plenty to give as gifts and enough to stock your freezer.
I’ve rarely buy apple butter at the store, the price is always through the roof. With my easy recipe for apple butter in the slow cooker, you will never have to buy it again! This recipe freezes great and makes a great gifts. This is not a canning recipe, so be sure to refrigerate or freeze.
How to make Apple Butter:
- Peel, core and slice five pounds of apples and add to a 6-quart or larger slow cooker.
- Add 1 cup of brown sugar, one tablespoon of cinnamon, 1/2 teaspoon of nutmeg, a pinch of cloves and two dashes of salt.
- Place the lid on the slow cooker and cook on high for 5 hours or low for 10 hours.
- When the cook time is up place the apple butter into a blender, place on the lid. Also place a towel over the top of the lid in case the blender lid leaks. Hold the lid and pulse until smooth. Or if you have an immersion blender, place right into the slow cooker and blend until smooth.
- To thicken apple butter up, turn the slow cooker back to low and leave the lid off for about 45 minutes to let some of the moisture evaporate.
What is the difference between applesauce and apple butter?
- Applesauce is runnier and not blended up to smooth consistency like apple butter.
- Apple butter has a richer dark color and is spiced with cinnamon, nutmeg, and cloves.
- Apple butter is similar to a jam and great on toast or even in recipes.
How to store:
- Store in small plastic or glass containers and refrigerate for up to a week.
- Freeze what you know you won’t use right away, leave about an inch of room at the top of your containers or jars. Freeze for up to a year.
- Thaw in the fridge the day before you need to use it.
Recipes to use up your apple butter:
- Apple Butter Little Smokies
- Slow Cooker Apple Butter Pork Chops
- Slow Cooker Cider Braised Pork Roast
- Apple Butter Snickerdoodles
- Apple Butter Bread
- Apple Butter Old
- Slow Cooker- 6 quart or larger
- 5 lbs. apples
- 1 cup brown sugar
- 1 Tbsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1 pinch ground cloves
- 2 dashes salt
- Peel, core and slice the apples.
- Add the apples into a 6-quart slow cooker. Add the brown sugar (make sure to break up any hard clumps with your fingers). Add the cinnamon, nutmeg, cloves, and salt.
- Cover and cook on LOW for 10 hours or HIGH for 5 hours.
- After the apples have cooked, place them and any liquid that the apples made into a blender, cover with lid, and a towel on top of that (to prevent burns, in case the lid flies off). Hold the lid on while the blender is on. Pulse for about a minute, until very smooth.
- At this point if your apple butter isn’t as thick as desired, pour it back into the slow cooker. Turn the slow cooker back to LOW, and leave the lid off. Stir every 15 minutes. Mine took about 45 more minutes to thicken to perfection.
- Put into containers and refrigerate. I personally will store in the fridge for no longer than a week, or in the freezer for up to a year.