Easy Slow-Cooker Apple Butter
Dark, spiced, spoonable apple butter that cooks itself while you sleep. Perfect for the after-picking apple glut.
Instructions
- 1
Combine apples and sugars in a 6-quart slow cooker. Cover, cook on Low 10 hours.
- 2
Uncover, stir in spices and salt, and cook uncovered on High 2 more hours, stirring often, until dark and thick.
- 3
Stir in vanilla. Puree with an immersion blender until silky.
- 4
Ladle into clean jars, cool, refrigerate up to 4 weeks or freeze up to 6 months.
Baker's tips
A mix of tart and sweet apples gives the best depth of flavor. Try McIntosh and Granny Smith together.
Frequently asked questions
What are the best apples for Easy Slow-Cooker Apple Butter?+
For easy slow-cooker apple butter, use a firm baking apple that holds its shape once cooked, Honeycrisp, Braeburn, Granny Smith, Jonagold, or a mix of two varieties gives the best flavor balance between sweet and tart.
Can I make Easy Slow-Cooker Apple Butter ahead of time?+
Yes. Most baked apple desserts keep well for 2 days at room temperature covered loosely, or up to 5 days refrigerated. Reheat in a 325°F oven for 10 minutes to restore the crisp texture.
Can I freeze Easy Slow-Cooker Apple Butter?+
Most apple bakes freeze well for up to 3 months. Cool completely, wrap tightly in foil and freezer-safe bags, and thaw overnight in the refrigerator before reheating.
Do I need to peel the apples?+
Peeling gives a smoother texture and is traditional for pies and butters. For rustic crisps, crumbles, and sauces the skin adds fiber, color, and flavor, leave it on if you prefer.
Where can I pick my own apples for this recipe?+
Fresh-picked apples make a real difference in baking. Use our directory to find a U-Pick orchard near you and check our ripening calendar to see which varieties are ready this week.
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