Crock Pot Apple Butter
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 tsp salt
- ingredients
- 1/2 tsp ground nutmeg
- 1 cup light brown sugar
- 1/4 tsp ground cloves
- 1 tbsp ground cinnamon
- directions
- 1 tsp fresh lemon juice
- makes enough to fill ten 8 oz jars
- 6 1/2 lbs of apples (i used 5 lbs granny smith and 1 1/2 hon
- 1 cup sugar (use what you like- coconut cane, etc)
- 2 vanilla beans (about 6-8 inches in length- if not use 1 1/2 tbsp vanilla extract)
- *things that will make this a lot easier: an apple
- (if you don’t have those use a regular peeler and blender)
- {here’s a more detailed step-by-step}
- start by peeling all of the skin off the apples
- then remove the cores…
- you’ll have a bunch of crazy looking apples
- (it’s okay if not every single piece of peel is go
- slice and chop apples
- (if using an apple contraption/peeler/corer then they will already be sliced,
- so you’ll just chop in half- if not just roughly chop)
- *it’s normal for them to turn a little brown while
- place in crock pot
- in a mixing bowl add sugars, spices, and salt (but not vanilla or lemon)
- stir to mix
- pour sugar/spice mixture over apples
- use hands (or utensils) to evenly mix it all toget
- (as you can see my pot was on overload,
- so i did the best i could without
- spilling anything- it’s not biggie if it’s not
- all perfectly mixed- it will blend more as cooks)
- cover and set on low for 10 hours
- about half way through remove lid and stir
- (i know not the prettiest phase but don’t worry- it’ll get good-lookin‘ soon!)
- all the apples will melt into a saucy soup instant
- at about 7 hours add the vanilla from one bean
- (if you’re cooking overnight no worries- just do it all at the end)
- to get vanilla from bean cut the bean in half
- (just the top side- not all the way through)
- and then use the underside of your knife to scrape
- pod to remove all of the pasty vanilla yumminess
- add to apple mixture and stir in
- then cover again and continue to let cook for rest
- after 10 hours your apple sauce will start to look thicker and
- richer in color (i made mine during the day so my ten hours ended
- before i went to bed… so i let it sit as-is covered, until i got up early in the morning.
- if you make this during the night then your ten hours will likely be
- done right as you get up- great timing if you ask
- now that it’s done doing it’s thing (round one any add the second
- batch of vanilla bean- same process just scrape from the
- bean and add the vanilla to the apple mixture
- now add fresh lemon juice to the mix
- using an immersion blend the apple mixture until smooth-
- even when you think it’s smooth keep blending-
- you want it nice and smooth
- (if you don’t have an immersion blender
- transfer the mixture to a regular blender
- and blend until smooth in small batches until it’s
- look at that transformation! yumm ðÿ™‚
- you’ll notice at this point that the texture is ge
- now return heat to low and cook this time uncovered, for two more hours
- (i had to go to work so i set my timer for two hours and then it stayed on warm until i got home, so it stayed uncovered on warm for about 5 hours- no prob. that’s what’s nice about this… timing isn’t a huge deal- it’ll just do it’s thing ðÿ™‚
- now start getting your jars ready…
- boil and clean them and so forth
- then scoop the apple butter into the jars until al
- good luck not eating a few scoops before getting i
- (i couldn’t resist! look at the yumminess just cal
- you want to let them cool a little before putting just so the steam doesn’t build up in there
- then place in the refrigerator until ready to use/
- when you’re ready to give them to people slap a sticker on the jar
- (dry the little sticker surface first) tie some ribbon on it if you want, and give give give!
- Carbohydrate 227.35847215257 g
- Cholesterol 0 mg
- Fat 0.53399516045264 g
- Fiber 4.48649155039002 g
- Protein 0.688286731581517 g
- Saturated Fat 0.315713468003314 g
- Serving Size 1 1 (3189g)
- Sodium 64.390689157045 mg
- Sugar 222.87198060218 g
- Trans Fat 0.133206035348353 g
- Calories 879 calories
Homemade Crock Pot Apple Butter: A Taste of Autumn
As a busy working mom, finding time to create delicious, homemade treats feels like a luxury. But this Crock-Pot apple butter recipe has become my secret weapon for bringing a little bit of autumnal warmth and deliciousness into our hectic lives. It’s so incredibly simple, requiring minimal hands-on time, and the result is a truly rewarding, flavorful spread that elevates everything from pancakes to toast.
The beauty of this recipe lies in its simplicity and flexibility. You can adapt it to suit your preferences – the type of apples you use dramatically alters the final flavor profile. I usually opt for a mix of Granny Smith for tartness and Honeycrisp for sweetness, creating a perfectly balanced taste. The spices are also adjustable – experiment with different combinations to discover your perfect blend! One year, I even tried adding a dash of cardamom, which added a lovely warmth and complexity.
The Crock-Pot does all the heavy lifting. It’s a set-it-and-forget-it kind of recipe, perfect for busy weeknights or even a weekend project when you want to enjoy a comforting cooking experience without the constant attention. The low and slow cooking process allows the apples to break down beautifully, creating that signature smooth and buttery texture. There’s something deeply satisfying about watching the transformation from chunky apples to a vibrant, glossy spread.
Beyond its ease and flavor, making apple butter also offers a sense of accomplishment. The aroma that fills your kitchen during the cooking process is utterly intoxicating – warm, spicy, and inviting. And the process of filling the sterilized jars, watching the steam rise, and knowing you’ve created something wholesome and delicious from scratch is a real joy. It's a perfect activity to enjoy on a crisp autumn afternoon, maybe with a mug of hot tea and some quiet time to yourself.
I often give jars of my homemade apple butter as gifts – a small gesture that speaks volumes about care and thoughtfulness. They're beautifully presented, beautifully flavored, and always met with enthusiastic reception. They’re the perfect gift for friends, family, neighbors, or even your mail carrier. I often add a little handwritten label, making them extra special.
More than just a recipe, this Crock-Pot apple butter is a comforting ritual, a connection to simpler times, and a way to share a piece of homemade goodness with those I care about. It's a testament to the magic that can happen when you slow down, savor the process, and let the delicious simplicity of homemade food fill your home with warmth and happiness.
So, gather your apples, your spices, and your Crock-Pot, and get ready to embark on a culinary adventure that’s both rewarding and utterly delicious. Embrace the slow cooking, enjoy the aroma, and relish the pleasure of creating something truly special. Your taste buds (and your loved ones) will thank you.
This isn't just apple butter; it's a story of autumn, a testament to simple pleasures, and a gift from the heart.
Step-by-step
- Peel all the skin off the apples.
- Remove the cores.
- Slice and chop apples.
- Place in Crock Pot.
- In a mixing bowl, add sugars, spices, and salt (but not vanilla or lemon).
- Stir to mix.
- Pour sugar/spice mixture over apples.
- Use hands (or utensils) to evenly mix.
- Cover and set on low for 10 hours.
- About halfway through, remove lid and stir.
- At about 7 hours, add the vanilla from one bean. To get vanilla from bean, cut the bean in half and use the underside of your knife to scrape along the pod to remove the vanilla.
- Add to apple mixture and stir in. Then cover again and continue to let cook.
- After 10 hours, add the second batch of vanilla bean using the same process.
- Add fresh lemon juice.
- Using an immersion blender, blend the apple mixture until smooth.
- Return heat to low and cook, uncovered, for two more hours.
- Start getting your jars ready. Boil and clean them.
- Scoop the apple butter into the jars until all are evenly filled.
- Let them cool a little before putting the lids on.
- Place in the refrigerator until ready to use/gift.
