Fruit/ Gluten Free/ Sauces/Condiments/ Slow Cooker/ Vegan/ Vegetarian

Slow Cooker Apple Butter

Slow Cooker Apple Butter ~ Smooth and silky slow cooker apple butter with simple ingredients is the epitome of Fall’s bounty.Slow Cooker Apple Butter ~ Smooth and silky slow cooker apple butter with simple ingredients is the epitome of Fall's bounty ~ The Complete Savorist One of the perks of being a food blogger is the free food.  I am not talking food from a company to write a recipe for their product.  The free food I am referring to is from all my friends and family who grow their own gardens and give me some of their bounty.

These apples are from such a friend.  Bob has an apple tree.  It’s bloomed? Blossomed? It’s born its fruit (there, that works) and he asked if I wanted some.  I’m not one to turn down food, but what exactly does one do with several dozen apples when one doesn’t bake?
Sure, I could make some kind of pork dish with them, as I love pork and fruit together, but that would use what, six or seven apples? I let them sit in the crisper for a couple of days while I stewed (pun intended) over what to do with them.  Then my daughter asked for toast and I had one of those surreal, whirlwind moments where the idea rushed towards me…apple butter.
Apple butter has long been one of my favorite spreads on toast or in a pb&j. I haven’t had any good apple butter since before my daughter was born on a trip my then husband and I took to Michigan. We stopped at some Podunk town and bought the most exquisitely tasting, fall in a jar, pure apple flavor, apple butter.  My daughter is 4 now, so that’s a long time to have been deprived. This recipe is simple and straightforward.  I cooked it for hours, overnight on the lowest setting possible.  The most labor-intensive part of this recipe was peeling, coring, and cutting the apples.  I don’t have one of those fancy apple core-peeler devices, so I peeled, cut, and cored by hand.  That being said, this apple butter is so fantastic, when I run out of this batch, I will be doing it all over again.
Slow Cooker Apple Butter ~ Smooth and silky slow cooker apple butter with simple ingredients is the epitome of Fall's bounty ~ The Complete Savorist When I made my first piece of toast, I fell in love.  I continued to eat toast for a few days and since cheese and apples is such a lovely pairing, I sliced one of my favorite cheeses, extra sharp (or in this case seriously sharp) white cheddar by Cabot.  Talk about a pairing made in heaven.

Slow Cooker Apple Butter ~ Smooth and silky slow cooker apple butter with simple ingredients is the epitome of Fall's bounty ~ The Complete Savorist

Apples for Slow Cooker Apple Butter ~ The Complete Savorist

Apples and spices

Cooking the Slow Cooker Apple Butter ~ The Complete Savorist

Couple hours in

Finished Slow Cooker Apple Butter ~ The Complete Savorist

About hour 10

Picture

Pureeing

Slow Cooker Apple Butter

Course: Jam/Condiment
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 hours
Total Time: 10 hours 30 minutes
Servings: 32 oz
Author: Michelle De La Cerda
Slow Cooker Apple Butter ~ Smooth and silky slow cooker apple butter with simple ingredients is the epitome of Fall's bounty.
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Ingredients

  • 4 lbs . Jongold apples; peeled , cored, and cut
  • 3/4 cup granulated sugar
  • 1 cup dark brown sugar
  • 1/4 tsp . ground clove
  • 2 tsp . cinnamon
  • 1/2 tsp . ground nutmeg
  • 2 tsp . lemon juice
  • 1 tbsp . vanilla extract

Instructions

  1. Add everything to a slow cooker.
  2. Cook on the lowest setting for 10-15 hours.
  3. Once the apples have cooked down, use an immersion blender and puree until smooth.
  4. Or not, if you prefer it chunky.
  5. Store in an airtight jar in the refrigerator.
  6. Makes about a quart (32 oz.)

Slow Cooker Apple Butter ~ Smooth and silky slow cooker apple butter with simple ingredients is the epitome of Fall's bounty ~ The Complete Savorist

Slow Cooker Apple Butter ~ Smooth and silky slow cooker apple butter with simple ingredients is the epitome of Fall's bounty ~ The Complete Savorist

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35 Comments

  • Reply
    Sandra Shaffer
    September 10, 2014 at 12:10 am

    Look at your thick and delicious apple butter! This is my husband’s favorite. Love that this is made in the slow cooker!

    • Reply
      Michelle
      September 10, 2014 at 9:15 am

      Sandra the slow cooker made this one of the easiest things to make ever. The work was in the apple prep, but the end result made the prep completely worth it!

      • Reply
        Katherine
        October 3, 2016 at 10:11 pm

        Hey this recipe won me over because of the few steps, but was thinking of making bigger batches and canning them. Do you think I will need some type of preservative? Like pectin or powderized dried apple peels? Have been given apples and already have apple sauce which has no preservatives besides the peel and lemon juice.

        • Reply
          Michelle De La Cerda
          October 4, 2016 at 12:41 am

          Hi Katherine, thanks for writing in. It’s not really necessary to add pectin or anything else. When I make it, after putting it in pint jars, I do the water bath canning process. The longest I’ve kept it on the shelf is a year and when I opened it, it was just fine. Hope that helps.

          • Katherine
            October 6, 2016 at 2:40 pm

            Thank you so much for getting back to me! My aunt had me worried, thinking I did it all wrong and that the butter will give everyone food poisoning cause I wasn’t following a canning recipe. When canning this how big of jars would you use and how long is it in?
            I made a variety of sizes and hot water bathed them for 20min (no more than 1pint), also considering 1000ft above sea level.

          • Michelle De La Cerda
            October 9, 2016 at 3:31 pm

            I am by no means a canning expert. I have had assistance every time I do it. I have several canning friends who all agree that nothing more is needed. I even consulted some canning websites. You will be fine as long as the water bath properly seals them. The recipe I wrote only makes about a quart or 32 oz. I would can it in nothing larger than pint-size jars.

            As for the water bath times, I took this info from another website (https://www.simplycanning.com/canning-apple-butter.html)
            Canning Apple Butter in Half-pints or Pints: below 6,000 feet elevation process 10 minutes and above 6,000 feet process 15 minutes
            Canning Apple Butter in Quarts: below 6,000 feet elevation process 15 minutes and above 6,000 feet process 20 minutes

  • Reply
    Prudy | butter, basil, and breadcrumbs
    September 10, 2014 at 6:29 am

    Oh my goodness Michelle…I have apples from my CSA box that I tried to give to my daughter to take home last night. I’m really glad that she didn’t want them, because I’m totally making this tonight!
    I’m ashamed to say that I’ve never tried apple butter. I have no excuse as to why I never have…but you’ve given me the inspiration!
    This looks fabulous, I love everything about this post, from the delicious recipe, to the pretty little jar that you put it in, to that beautiful plate on which you displayed the toast. LOVE this. <3

    • Reply
      Michelle
      September 10, 2014 at 9:18 am

      Thank you Prudy! You’ll want to make sure you have at least 3-4 pounds of apples. I started with exactly 4 pounds, and after peeling and coring, and removing wormed spots, I had 3-3.5 lbs to work with. That cooked down to a quart jar size.
      Cook it through the night, you will wake up to the best smell ever! Let me know how you like it, particularly if you’ve never had apple butter.

  • Reply
    Sandi
    September 10, 2014 at 10:56 am

    This looks wonderful. I used to use apple butter in an old muffin recipe. I may have to make this and bring that old recipe back to life 🙂

    • Reply
      Michelle
      September 11, 2014 at 12:16 am

      I’ll trade you some apple butter for some muffins!

  • Reply
    Cindy Gordon
    September 10, 2014 at 12:51 pm

    Oh apple season is among us! My fav time of year!

    • Reply
      Michelle
      September 11, 2014 at 12:17 am

      Fall is my favorite time as well!

  • Reply
    Dave Smith
    September 10, 2014 at 1:01 pm

    Apple butter is also fabulous over rich vanilla ice cream!

    • Reply
      Michelle
      September 11, 2014 at 12:17 am

      That sounds great! I just might have to pick up some ice cream.

  • Reply
    Peabody
    September 10, 2014 at 7:56 pm

    A perfect fall treat.

    • Reply
      Michelle
      September 11, 2014 at 12:17 am

      I agree wholeheartedly, Peabody.

  • Reply
    janelle
    September 11, 2014 at 6:45 am

    Great time of year for this!

    • Reply
      Michelle
      September 11, 2014 at 9:08 am

      Thanks Janelle, it’s a fall favorite.

  • Reply
    missjoanie
    September 11, 2014 at 7:33 am

    I cook my recipe with lid off, do you?

    • Reply
      Michelle
      September 11, 2014 at 9:10 am

      I cooked with the lid on until the last hour or so, I should note that in my recipe. Thank you for bringing that to my attention. If you cook yours with the lid off, I bet the smell is even more amazing.

  • Reply
    Norma Crislip
    September 11, 2014 at 9:18 am

    I have never heard of Jongold apples, what others could you use.?

    • Reply
      Michelle
      September 11, 2014 at 9:37 am

      Great question Norma. Here is a list of apples you can use:
      Braeburn
      MacIntosh
      Jonathan
      Courtland
      Fuji
      Liberty
      And you caught my typo…It’s Jonagold.

  • Reply
    June
    September 11, 2014 at 11:05 am

    Oh my. Memories. I’m from the countryside of Virginia. At least 2 weekends in the fall went to being in the church yard making apple butter in huge kettles with wood fires under them, taking hourly turns non-stop stirring with a huge wooden paddle. THE best. My fav country treat is called smear case – cottage cheese with Apple butter. It’s also great on pancakes, etc. gotta have some now!

    • Reply
      Michelle
      September 11, 2014 at 11:56 am

      June, what wonderful memories. I bet the smell coming from the church yard was downright heavenly. I think you have given me a lunch idea…cottage cheese and apple butter.

  • Reply
    Carole Hanna
    September 11, 2014 at 4:37 pm

    What size slow cooker do you use, or does it matter? I am so glad you shared this recipe. I had made a similar one years ago but lost that recipe & had been wanting to make apple butter again. It’s one of my favorite fruit spreads.

    • Reply
      Michelle
      September 11, 2014 at 5:47 pm

      Carole, I used a small crock pot, 4 quarts or there about. I made a smaller batch because I only had 4 pounds of apples to work with. Now I wish I made triple this because the 4 pounds cooks down to about a quart. It is so good we just keep eating it.

  • Reply
    Sharon Wolfe
    September 11, 2014 at 7:29 pm

    How long does it keep and can it be canned so you can mail it? In other words, must it be kept refrigerated?

    • Reply
      Michelle
      September 12, 2014 at 1:05 am

      Sharon, if you use proper canning procedures and they jars are properly sealed, this is shelf stable and able to be mailed. If you do it the way I did, I simply poured it into the mason jar, put a lid on and tossed it in the refrigerator. It will keep that way for a couple of months, but mine has never lasted that long, we eat it all too quickly.

  • Reply
    Renee J. (RJFlamingo)
    July 21, 2015 at 6:36 am

    My husband loves apple butter. This is going on my list!

    • Reply
      Michelle
      July 21, 2015 at 11:56 am

      Happy to hear that Renee.

  • Reply
    Kim
    July 23, 2015 at 5:14 am

    Man, now all I’m doing is wishing for fall!

    • Reply
      Michelle
      July 23, 2015 at 11:01 am

      I was just told about summer apples…I’m getting a bushel or two this weekend.

  • Reply
    Rachel @ Simple Seasonal
    July 23, 2015 at 7:36 am

    This looks really yummy! I like that you paired your apple butter with cheese. In Pennsylvania it’s really popular to but apple butter on cottage cheese. It’s kind of weird, but it’s actually really good.

    • Reply
      Michelle
      July 23, 2015 at 11:03 am

      Cottage cheese….hmmmm, I try it. I grew up eating cottage cheese and apple sauce together side by side, so apple butter is not so much a stretch for me.

  • Reply
    Modish | Slow Cooker Apple Butter – The Complete Savorist
    September 14, 2016 at 7:05 am

    […] Slow Cooker Apple Butter ~ Smooth and silky slow cooker apple butter with simple ingredients is the epitome of Fall’s bounty. One of the perks of being a food blogger is the free food. I am not talking food from a company to write a recipe for their product. The free food I am referring to is from all my friends and family who grow their own gardens and give me some of their bounty. […]

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