Slow Cooker Apple Butter

Slow Cooker Apple Butter 71 calories and 2 points per 1/4 cup serving

Making apple butter in the slow cooker is one of fall’s great gifts. It is so incredibly easy to make and makes your home smell amazing. Just close your eyes and imagine coming home after a long draining day to the smells of slow cooked apples and cinnamon flowing through the air. Seriously, people pay big money for candles that smell this good.

Making apple butter has been on my cooking bucket list for a while now. Every year, around this time, I see Pinterest flooded with lots of apple butter recipes. Well, this year, I finally decided to make it.

First, let’s talk about the difference between applesauce and apple butter. It can get a little confusing because essentially they are cooked the same way and apple butter doesn’t actually have any “butter” in it. The difference is the length of cooking time. Applesauce is cooked just long enough for the apples to get soft so they can be mashed into applesauce. Here is my slow cooker applesauce recipe here. With apple butter, once the apples become applesauce, you blend until the sauce is smooth then continue the cooking process until it produces a very thick rich flavorful spreadable sauce or “butter”. The texture is not thick like butter but it is much thicker than applesauce. The flavor still resembles applesauce but in a deeper more concentrated way. Apple butter is like applesauce’s older mature sister. Now that I think about it apple butter is the grown up version of applesauce. Anyway, it is delicious.

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Apple butter can be made on the stovetop but I opted to make mine in the slow cooker. I love my slow cooker and if I have the option to stand over the stove or “set it and forget it” guess which one I am picking? Yep! Now this recipe is not exactly a “set it and forget it” recipe. You do need to check on it every now and then, mostly during the second phase of cooking. But don’t worry this is still a very easy, and fun to make, recipe.

The type of apple I used were gala. Gala apples are sweet so I did not need to use a lot of added sugar. Most apple butter recipes called for 1 or 2 cups of sugar. I am not opposed to sugar in recipes but that just seems like a lot of sugar to me. I only used ¼ cup of packed brown sugar and that did the trick. If you use a tart apple (ex. Granny smith) you might want add more sugar. The great thing about apple butter is it is very versatile. You can use any apple you want and play around with spices. For the spices, in my recipe, I used cinnamon and a little nutmeg.

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I think you will be happy to know that my recipe does not require you to peel the apples. Your welcome! I think one of the reasons I waited so long to make apple butter is I had no desire to peel 6 pounds of apples. I know I can get an apple peeler but that requires me to remember to buy one. As a result, I still use a hand peeler. So I decided to keep the skins on.

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Apple skins are good for you anyway. They hold all the fiber and nutrients of the apple so leaving them on makes the apple butter more nutritious. Plus, all the apples get blended into a smooth puree so no one will ever know the skins were left on.

See no skins!

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So how do I eat apple butter? It taste wonderful in oatmeal, on toast, in yogurt, or with a spoon right out of the jar. I am even thinking about using it in cinnamon rolls. Not sure how that will turn out but doesn’t that sound awesome?!

YUM!

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Apple butter can be stored in the refrigerator for up to a week. You can also freeze it up to 6 months.

4.7 from 3 reviews
Slow Cooker Apple Butter
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 6 pounds apples (I used gala), chopped with skins left on
  • ½ cup apple cider
  • ¼ cup packed brown sugar
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg *optional
  • 1 teaspoon vanilla
Instructions
  1. Place apples, cider, brown sugar, cinnamon, nutmeg, and vanilla into the slow cooker. Toss around a couple time to mix up ingredients.
  2. Place cover on and cook for 4 hours on high.
  3. Using an immersion blender or hand blender blend apples until smooth. Be careful because the apples are hot. if you don't have a hand blender you can use a regular blender but again be careful.
  4. With lid off cook on high an additional 2-3 hours, or until you get desired consistency. This is the cooking phase you need to pay a little more attention to. You want to keep an eye on the consistency. Mine cooked for 3 hours. Pour into jars and cool. Store in fridge up to a week or in the freezer.
Nutrition Information
Serving size: ¼ cup Calories: 71 Fat: 0 Carbohydrates: 18 WW Points +: 2 Fiber: 3 Protein: 0

 

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Comments

  1. I love apple butter and can’t wait to try this recipe! I love that you left the skins on! Thank you!

  2. Looks yummy! I have all the ingredients to make some! (Just bought a small jar last week, 5 dollars and 40 calories for 1 Tbsp!) I love apple butter! Thanks!

  3. I have canned Apple butter for years, as did my Mother, Grandmother and Great Grandmother. There are recipes in the canning books including Ball. They show how to cook it down stirring constantly, my family bake it, but I think I am going to try this slow cooker recipe. Thanks Tammy. I have already done this years and it is yummy. I will use the slow cooker recipe next year.
    This weekend I will be going to the orchard and picking apples for no sugar home canned applesauce. It is a favorite and so versatile.

  4. Hi Tammy,

    Your delicious recipe has been nominated as one of the “Top 100 Best Apple Recipes of 2014 for National Apple Month”. You and your readers can vote for it here: http://thefoodexplorer.com/fruit-2/100-delicious-apple-recipes-for-national-apple-month/ (position #99 – random order).

    Happy National Apple Month! 🙂

  5. Lisa Leffler says:

    Question: 18 WW points for 1/4 cup??

  6. Could 100% apple juice be used in place of the cider?

  7. Jane Retherford says:

    I have been canning apple butter for years without any problems. I also use my crock pot to cook down the apples, but next time I will leave the peels on!

  8. When we were kids and would go see my Grandparents the first thing we walked in the door we would go straight for the biscuits and fill them up with Apple butter .

  9. I’ve got it all in the slow cooker right now! So glad I found your recipe as this is my first attempt at apple butter and I didn’t want to peel them either. Especially since my peeler/corer is in storage. Can’t wait to try it. We were just at the orchard this past weekend and I’m scouring Pinterest for recipes! Thank you!

  10. This will be most welcome in my crock-pot!..So I come home today and my hubby is smiling like his favorite sport team is heading to Championship Game!….and I know am the proud owner of a bushel of apples he picked from our trees!…Oh ‘forgot’ to mention He Adores Apple Butter!…so I thank you for no-peel apple butter….Diannna

  11. I can’t wait to make this, this so reminds me of my childhood.

  12. Susi Matthews says:

    I’m pretty famous for my apple butter and here’s what I do.

    I use Johngold, Delicious, Fuji and Gala; any 2 or 3 depending on price of them. I peel about half the apple so I don’t have huge chunks of peel in there and then I use the corer tool that also cuts the apple into 8 slices so there’s no chopping needed. I consider partially peeling them and coring/cutting to be the “labor of love” ingredient in my apple butter.

    I never, ever add any liquid to mine; there’s enough generated by the apples themselves. The final difference is that I only use Penzey’s cinnamon, nutmeg, some clove and Vanilla. Good quality spices make all the difference in the world.

  13. Its the perfect time to make this apple butter crockpot recipe. Making it this way for the first time. Its cold & rainy outside & it was that perfect time get the house all smelling good ….,having it in the morning with my husband & daughter & my grandaughter over toast. Yummy! Will check back to give you my results.

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  1. […] original apple butter recipe is from Organize Yourself Skinny and I adapted it based on what I had on hand and my […]

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