Every Fall I make a large batch of this apple butter and it is the foundation for so many snacks, meals and desserts. From spreading on toast to acting as a dip in charcuterie boards to incorporating into baked goods recipes like cinnamon rolls and spice cakes.
When you realize how easy it is to make and how much money and packaging waste you’ll save making it yourself, you’ll never buy store-bought again!
It’s best to use a variety of apples that are good for cooking down, including: McIntosh, Honeycrisp, Granny Smith, Fuji, and Jonagold apples. I usually use McIntosh, Honeycrisp and Fuji.
Slow Cooker Apple Butter
(Gluten-free; Dairy-free; Vegan/Plant-Based; Sugar-free)
Ingredients:
12 large apples, cored, peeled, sliced
1 cup water
1 teaspoon lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch of salt
Directions:
Place all ingredients into the slow cooker and cook on LOW for 10 hours. Remove lid and cook on LOW for another 2 hours. Apple butter will still have soft chunks. Turn off slow cooker. Either use an immersion blender inside the slow cooker or transfer the apple butter in batches to a high-speed blender and blend until smooth. Cool completely and store in jars with tight-fitting lids in the refrigerator.