Thick, creamy, and sweet Slow Cooker Apple Butter with no peeling required! All those freshly picked apples cooked down in the crock-pot for a perfect sweet and aromatic spread recipe that’s gluten-free, vegan, paleo, and allergy-free!
I did it guys! The long awaited APPLE BUTTER! I am so excited to share the whole story with you…finally! Now you can make this bundt cake with some proper “butter” and I get to tell you about my apple picking experience (if you can even call it that!) This apple butter is not as quick as the slow cooker pumpkin butter I’ll be sharing next week, but it IS just as delicious (so it’s worth it!)
But before the recipe, let’s talk about apple picking! (Photos for proof!) My mom picked my up early in the morning a few Saturdays ago, early so we could beat the seasonal crowds and get a head start before the “kiddos” and their families take over the orchard. No matter, there were still people there, but we did beat most of the crowds. I’d been apple picking once or twice before when I was younger and I remember hating the apples when we brought them home because they didn’t have the “waxy” shine on them like they do at the stores! Haha, if only I knew better back then!
A lot of the rows were picked clean! Literally no Fuji in sight, but the Cortland and Red Delicious were plentiful! I’m pretty sure my 6lbs of apples were a combo of Cortland, Red Delicious, Macoun, Jonagold, and Empire (I think). Note that you can have any combo of 6lbs of apples for this recipe. Anything sweet (i.e. not Granny Smith!) We were done gathering the apples in like 20 minutes and then we headed back to pay and of course pick up some cute baby pumpkins from the market store! After all these years of wanting to go apple picking, it was a bit lackluster, but hey, I got what I came for (and felt very fall-esque!)
All those apples I brought home, reduced down to just about 4-5 cups of apple butter! To make apple butter you’re basically making my slow cooker applesauce, blending it up smooth, and then cooking it down again. This entire process takes about 8-10 hours depending. The apple butter thickens up even more overnight once you put it away in the fridge, so I stopped mine at 9 hours because…I had to go to sleep!
Did I mention there is NO peeling required for this apple butter. That would be a sad nutrient and food waste! You just need to cut the apples up into chunks (cut out the stem and seeds), throw them in a wide and large slow cooker with some sugar and spices, and let it do it’s thing! You don’t have to babysit this all day, but you do need to watch it and mix every so often. I cook this on high so we don’t want anything to burn! Read the recipe fully and you’ll understand! I’m giving you the low (almost no) sugar version in the notes as well; your call!
Slow Cooker Apple Butter
- Place the cubed apple in a large slow cooker and put the rest of the ingredients right on top of the apples.
- Cover and cook on high for 4 hours, no mixing required at this time.
- After 4 hours, remove the lid and mash the apples a bit before carefully transferring into a large blender. Blend the mixture until completely smooth.
- Add the mixture back into the slow cooker with the cover slightly ajar and cook on high for another 4-5 hours until thick, mixing every 30 minutes or so.
- Allow it to cool a bit before storing in glass jars and refrigerating for 3-4 weeks.
Spread this on toast, bagels, use it for sandwiches, swirl it in oatmeal, and of course that bundt! Don’t forget to gift some for a special loved one in your life too 😉 Now, with apple butter and the pumpkin butter I’ll be sharing next week, the last thing I need to do this season is…PEAR BUTTER! Be on the look out my fruit butter friends 😉
So tell me:
+ Have you done apple picking yet this year? Do you make it a tradition?
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