Crock Pot Apple Butter

"This is just one of my comfort foods. I love it slathered on homemade biscuits. MMMMmmmm...so good."
 
Download
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by ILoveMT2 photo by ILoveMT2
photo by Bonnie G #2 photo by Bonnie G #2
photo by ILoveMT2 photo by ILoveMT2
Ready In:
13hrs 25mins
Ingredients:
5
Yields:
4 pints
Serves:
32
Advertisement

ingredients

Advertisement

directions

  • Place apples in a large bowl.
  • Combine sugar, cinnamon, cloves and salt.
  • Pour over apples and mix well.
  • Place in crock pot, cover and cook on high for 1 hour.
  • Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.
  • Stir occasionally.
  • Uncover and cook on low for 1 hour longer.
  • If desired, whisk until smooth.
  • Spoon into freezer containers, leaving 1/2-inch head space.
  • Cover and freeze.

Questions & Replies

  1. Anyone try with brown sugar? Maybe half white half brown?
     
  2. What sugar substitutes work with this recipe? Stevia, xylitol, erythritol? Should I add a bit of pectin to help it thicken?
     
  3. Hi this is Franci, I'm new to this "wonderful" site. I was wondering. Wouldn't this lend itself to hot pack canning in pint or 1/2 pint jars. I would love to gift this. What do you think? Thanks in advance for your help.
     
  4. Can you substitute Stevia for the cane sugar?? Quite a smaller amt , I would think!?
     
  5. Can this recipe be heat processed to seal?
     
Advertisement

Reviews

  1. This is delicious apple butter! I used 5.5 lbs granny smith apples, 4c sugar, and 3t apple pie spice. I cored the apples but left the skin on. I chopped them in my food processor, stired in the sugar and spice, and cooked on high for 1 hr. Then I turned my crockpot down to low and went to bed. 8 hours later, it was done! I put it in my food processor to get a smooth texture and returned it to the crockpot to thicken on high for 1 hr. PERFECT apple butter! Processed for 10 minutes. I will make more for gifts!
     
  2. Made this recipe the other day and WOWZA! it's good! But don't be fooled into putting 4 cups of sugar in-- that's WAAAAYYY too much and I have quite the sweet tooth. I only put 2 cups in and it was pretty darn sweet-- I can only handle a few tablespoons of the apple butter on my toast. My hubby, on the other hand, downed almost the entire jar in two days. At least he's getting his fiber (I left the skins on then pureed the mix in my magic bullet when it was done). I also used a 5lb bag of Fuji apples, cored them with those cutter thingees (you push down on it and it cuts the apple into slices and cores it at the same time-- you can get it at the supermarket) then I cut those pieces into smaller pieces. I did stir it every few hours, even leaving the top off for a couple hours to get it to not be so liquidy. The house smelled amazing! I also couldn't find any cloves so I used a tsp of nutmeg instead. To can it and seal it (to give one jar away), I used the inversion method. Look it up because it's so much easier than boiling. Just be sure to wipe your jars totallly clean, including the lid and top of the jar because the lid will stick if there's any residue of apple butter on it. Try it! This recipe couldn't be easier!
     
  3. This is delicious, very easy to make since hubby peeled the apples. The entire family said 10 stars would be the correct rating for this recipe. Thank for sharing a great keeper.
     
  4. I just picked a ton of apples a few days ago and thought I would give apple butter a try this year. First I tried stove top way, lots of hands on work with not the greatest result. Next I tried in the oven, and again not the best. This recipient was the easiest and provided the best apple butter I have had! Thank you for sharing this. I thought using the crock pot and omitting the cores and peels would result in terrible butter. Boy was I wrong, hands down the best, and I'm giving away jars for Christmas.
     
  5. Great recipe! I used only Macintosh Apples. After reading the other reviews, I decided to go ahead and cut back on the sugar. I doubled the amount of apples. I used 10 lbs. of apples, with only 4 cups of sugar. I kept the spices doubled following what the recipe called for. If I had used a more tart apple, I would have used the sugar called for. I have given it away to family and friends and they love it too!
     
Advertisement

Tweaks

  1. I used a 6 quart crock pot to make this recipe. I filled it to the top with 30 small peeled and sliced apples, 2 cups brown sugar, 1 cup white sugar, 2 tsp cinnamon, 1/4 tsp cloves, a dash of nutmeg and all spice. Let it sit in the crock pot over night. It turned out great, not overly sweet or powerful with spices. I processed the jars in a water bath for five minutes. This made exactly 13 4oz jelly jars. Good luck!
     
  2. After finished, let the top of the crock pot and cooked on high for an additional hour to thicken it up some. Also added 1/2 teaspoon of nutmeg for a little added spice. So good
     
  3. This is a fantastic and EASY recipe!!! I used a mix of Gala and Granny Smith all of what I had left. I also added about two tablespoons of apple butter syrup I purchased from a German Baptist market down the road. Like some others I also added apple pie spice, and about a teaspoon of pumpkin pie spice. I also substituted the last cup of sugar for brown sugar. The combo is really amazing together be gives it a richer spicier flavor! Will make again!!
     
  4. Made this recipe the other day and WOWZA! it's good! But don't be fooled into putting 4 cups of sugar in-- that's WAAAAYYY too much and I have quite the sweet tooth. I only put 2 cups in and it was pretty darn sweet-- I can only handle a few tablespoons of the apple butter on my toast. My hubby, on the other hand, downed almost the entire jar in two days. At least he's getting his fiber (I left the skins on then pureed the mix in my magic bullet when it was done). I also used a 5lb bag of Fuji apples, cored them with those cutter thingees (you push down on it and it cuts the apple into slices and cores it at the same time-- you can get it at the supermarket) then I cut those pieces into smaller pieces. I did stir it every few hours, even leaving the top off for a couple hours to get it to not be so liquidy. The house smelled amazing! I also couldn't find any cloves so I used a tsp of nutmeg instead. To can it and seal it (to give one jar away), I used the inversion method. Look it up because it's so much easier than boiling. Just be sure to wipe your jars totallly clean, including the lid and top of the jar because the lid will stick if there's any residue of apple butter on it. Try it! This recipe couldn't be easier!
     
  5. Absolutely fabulous recipe: super easy, super tasty, and hard to mess up. First time around I used apples (and half the sugar as others mentioned), and subbed Pumpkin Pie Spice for the ground cloves. Also didn't bother to peel the apples, just tossed it all in the food processor before the final uncovered cook...made for a nice thick butter with wonderful color. I also cooked it overnight, so it only got a few stirs before bed. YUMMOLA! Now have it in the pot with pears this time...excited to see how it turns out! Nice to wake up in the morning to the smell of apple/pear butter cooking ;).
     

RECIPE SUBMITTED BY

<p>I live in the midwest. Work as a semi-retired nurse by profession. Married with 3 adult children, a wonderful son in law and daughter in law. I have 4 beautiful grandsons. &nbsp;One of my many blessings in life.<br />For fun, my passion is photography. It has become an important part of my life and I enjoy learning anything I can about it. I have a facebook photography page Margo McIntyre Photo Creations.&nbsp; I hope you check it out and enjoy viewing my photos.&nbsp;<img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes