Slow Cooker Apple Butter
Erin Clarke
Ingredients
- 5 large crisp sweet apples (I used Fuji)
3 tablespoons pure maple syrup
1 ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 teaspoon pure vanilla extract
1 pinch kosher salt
Directions
- Peel and core apples. I used an apple corer and slicer, but you can also use a potato peeler and a knife. From there, chop the apples into 1-inch chunks.
- Put all apples in a slow cooker that will hold at least 5 quarts.
- Sprinkle cinnamon, nutmeg, and allspice on the apples, then pour maple syrup over the top. Stir together.
- Cover your cooker, then cook on high for 3-4 hours or low for 8-10 hours. Apples should be brown and mushy at this point.
- Use an immersion blender to smooth apples. It should look a little thicker than applesauce. (Note: If you don’t have a handheld immersion blender, just scoop it out and combine in a regular blender, then put it back in the slow cooker.)
- Put the slow cooker back on high and let bake for another two hours, uncovered. You should hear it bubble and simmer.
- Add vanilla and salt, and more maple syrup if you want.
- Scoop up and store in mason jars or tight glass or plastic containers. It will last in the fridge for up to two weeks and in the freezer for several months.
- Spread on a pastry, cake, or fruit and enjoy!
Information
- Category
- Condiments/Sauces
- Yield
- 2 cups
- Total Time
- 14 minutes, 59 seconds