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Slow Cooker Apple Butter

Course Breakfast, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 hours
Servings 5 cups
Author Coco and Ash

Equipment

  • Slow Cooker
  • immersion blender or regular blender
  • Apple peeler (optional)

Ingredients

  • 5 pounds apples about 10 large apples. (I like a mix of 5 granny smith and 5 sweeter like: honeycrisp, gala, or fuji)
  • ¾ cup brown sugar
  • ½ cup white sugar
  • ⅛ teaspoon cloves
  • ⅛ teaspoon nutmeg
  • 1 tablespoon cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Instructions

  • Peel and core the apples, then slice or dice them. The size doesn’t need to be exact since the apples will be blended later.
    Note: You do NOT HAVE to peel the apples but the consistency will be bit smoother if you do.
    5 pounds apples
  • Add the remaining ingredients to the slow cooker and toss to coat the apples.
    ¾ cup brown sugar, ½ cup white sugar, ⅛ teaspoon cloves, ⅛ teaspoon nutmeg, 1 tablespoon cinnamon, 2 teaspoons vanilla extract, ¼ teaspoon salt
  • Cook on low for 8 hours with the lid on.
  • After the 8 hours, it will be time to blend. I HIGHLY recommend using an immersion blender so you don't have to transfer the apples. If you do not have one, you can add everything to a regular blender. Just make sure to vent the lid and cover with a towel as the steam can cause the lid to blow off.
  • Once blended, cook on low again for about another 2 hours with the lid either ajar or off. Stir about every 30 minutes.
  • Since every apple is different in size and juice content, it's hard to give an exact amount of time on this step. If you want the apple butter thicker, leave it cooking longer. Keep in mind it will also thicken slightly as it cools.
  • When the apple butter has finished cooking, allow it to cool and store in air tight jars in the fridge for about 3 weeks or the freeze for up to a year.