Slow Cooker Apple Butter
This slow cooker apple butter delivers cozy fall flavor with minimal effort — just apples, warm spices, and a little patience for rich, thick spreadable bliss.
Equipment
- 1 Slow cooker or pressure cooker with slow cook function
- 1 Immersion blender
Ingredients
Main Ingredients
- 3 pounds crisp sweet apples such as Fuji, Gala, Honeycrisp, or Pink Lady — about 7 medium apples
- 3 tablespoons pure maple syrup for a kind of gentle sweetness
- 1 ½ teaspoons ground cinnamon to give that warm cozy feeling
- ¼ teaspoon ground nutmeg for a little spice kick
- ¼ teaspoon ground allspice for depth and a subtle punch
- 1 teaspoon pure vanilla extract because vanilla just works with apples
- 1 pinch kosher salt to balance the sweetness
Instructions
Instructions
- Peel, core, and chop the apples into medium chunks, removing any bad bits.
- Add apples to slow cooker along with maple syrup, cinnamon, nutmeg, allspice, vanilla, and salt. Stir to combine.
- Seal the lid and cook on LOW for 8-10 hours or HIGH for 4-5 hours until apples are dark and soft.
- Let pressure release naturally if using pressure cooker mode. Then remove lid carefully.
- Use an immersion blender to puree the cooked apples to a smooth, thick consistency.
- If desired thickness is not reached, continue to cook uncovered on high for 30-60 minutes, stirring occasionally. Let cool before transferring to jars.
Notes
Store in airtight jars in the fridge for up to 2 weeks or freeze for longer. Perfect on toast, yogurt, pancakes, or even ice cream.