Crockpot Apple Butter

Every fall, I absolutely have to make at least one batch of apple butter. I love to spread this on top of fresh waffles, pancakes, and toast, dollop on top of ice cream, and sometimes even eat it out of the jar! If you’re unsure what apple butter is, it is like a thicker version of apple sauce and has a sweeter taste, and this recipe doesn’t have any butter in it. If you’re looking for an apple butter recipe that has a lot of flavor, this is it. Not to mention, it also fills your home with it’s wonderful smell while cooking in your crockpot or slow cooker.

The best apples to use for apple butter are sweeter varieties like honey crisp, Fuji, gala, or pink lady. For my recipe, I use honey crisp and they smell delicious. I also use apple pie spice but if you don’t have that available, you can use 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground allspice. For sweetening the apples, I use maple syrup instead of refined sugar. If you prefer no sugar added, just omit the maple syrup from the recipe. Make sure to let me know if you make this! Enjoy!

5 honey crisp apples washed and ready to be peeled.
Peeled and saved the peels for my chickens to have as a snack.
Chopped up the apples into about 1/2” chunks, making sure to cut around the core. Chickens can’t eat the apples’ cores because the seeds are toxic to them, so into the compost!
Put the apple chunks into my 4 quart crockpot and added in apple pie spice, maple syrup, salt and vanilla extract and stirred. Cook on high for 3 – 3 1/2 hours.
Apple pie spice blend I use.
Apples are nice and soft, mixture is hot! Scooped into our blender, put the lid on and pulsed until smooth.
All puréed and will go back into the crockpot to thicken up. Set on low and stir, cook for about 30 mins to 1 hour to thicken with the lid off.
Perfect consistency! Time to put in my jar and refrigerate. This apple butter tastes best the day after it’s been made and refrigerated.

Published by Melissa

A stay at home mom who loves to cook!

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