Slow cooker apple butter

abutter3I don’t know what came upon me that I needed to make apple butter Tuesday night.

I never  ate the stuff as a kid, even though I was guaranteed to find it at nearly every restaurant, holiday dinner and jam-tasting this side of the Susquehanna River.

I guess I just didn’t like to try stuff as a kid.


But I’ve been in this apple mood, obvious from the baked apple oatmeal and caramel apple pie in the apartment, and that extra bag of apples was begging to be used.

So, I searched the Internet for homemade apple butter recipes and hey, it turns out this stuff is pretty easy. I combined a few recipes to make my own. You can just toss the whole apple in there and use one of those cone tools with the holes and SMOOSH the apple goodness out while the gross stuff can be tossed. But I don’t have one of those cone things.


Slow cooker apple butter, it was.

I was so nervous to try it that once it was done I called The Mister to the kitchen and spooned some on toast. He ate it. I tasted it.

Sweet relief, it was good.


Recipe for slow cooker apple butter

  • About 3 to 3 1/2 pounds of apples, or 6 to 7 medium Granny Smiths
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon vanilla
  • 1 teaspoon salt

Peel and core the apples and slice them thin.

Toss them in the slow cooker. Mix the rest of the ingredients in a small bowl, pour over the apples and use your hands to mix it well. Set the slow cooker on low and let it cook for about 8 to 10 hours, stirring every so often.

Use an immersion blender to mix the whole thing together into wonderful smooth, buttery textures.

Use on toast, muffins, pork, chicken or vanilla ice cream.