Crock-Pot Apple Butter - Recipe

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CROCK-POT APPLE BUTTER
Approximately 3 lb. apples 3 cups sugar 2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. cloves Dash of salt 3/4 cup water or fresh apple cider Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency. If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching. Store in refrigerator for up to 6 weeks. Freeze for longer storage. Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar. To can the apple butter, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

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recipe reviews
Crock-Pot Apple Butter

· Sep 21 · #4594

Gretchen says:

This was a fantastic, easy recipe. At the end, it was a little thick, so I added 1 c. of apple cider to thin it and then canned the result. My husband said it is the best apple butter he has ever tasted!

· Feb 27 · #29042

Rose (California) says:

Mine turned out soupy and too sweet. I add 14 oz. of chopped apples and simmered it down two more hours. I guess apple buter doesn't jel. Wonderfully complex flavor. My apples were late in the season. I used granny and golden d's.

· Feb 11 · #180397

Barbara (New Mexico) replies:

Use only TART apples, delicious are too sweet to make a good butter. I make mine with JUST apples & spices then slow cook for 24 hours. Apples are a pectin & will gel if you leave out the liquid. Mash as they begin to break down. You can pressure can them, also.

If you do end up with them still liquidy, I skim that off for pancake or waffle topping & put in fridge.

· Aug 24 · #43822

JM (Indiana) says:

My three year old and I just made this apple butter today and it turned out great! I didn't want to use so much sugar so I substituted the sugar and water for 1 can of frozen apple juice concentrate. I highly recommend it. You would never know the difference and if you prefer yours a little sweeter it is very easy to add a little sugar at the end. I will definitely make it again.

· Aug 30 · #44275

Dottie Wyatt (Maryland) says:

Had to make sure to come back and let you know just how delicious this recipe is. We have lots of apples to peel and this is one recipe that will be repeated several times over. Mom who is 80 yrs young had always done this the old fashion way, she was amazed at how easy and simple this was to do. I am so glad that she was happy with the results. Thank you for sharing this recipe!

· Sep 14 · #45528

Aim (Indiana) says:

I just started it this am I will let you know this afternoon how it turns out....very excited it smells awesome already!

· Sep 29 · #46866

Marly (Illinois) says:

Question: Has anyone tried substituting brown sugar for some of the regular sugar? was it successful? Thanx

· Oct 3 · #47243

Leah (California) replies:

I used brown sugar and it turned out great!

· Oct 5 · #47429

Lynne (Oregon) says:

How much does this make? Need to know how many jars I need to have ready. Sounds good and am looking forward to making it.

· Oct 5 · #47441

George (Pennsylvania) says:

I followed the recipe and made it in a large crock pot, then I ran it thru a squeezo, this makes it very smooth and removes any unwanted lumps... We love it!!!

· Oct 15 · #48256

Bo (Virginia) says:

The absolute best recipe ever for apple butter - the only thing I changed (i used water) was my immersion blender to make it a little thicker.... Thumbs up!!!

· Oct 16 · #48324

Jackiep (Pennsylvania) says:

This recipe was fantastic! It's some of the best apple butter that my family and I have ever tasted. I've made 2 batches so far, and will make more before the season ends.

· Oct 18 · #48473

Shannon (Colorado) says:

Easy and good base recipe - however, 3 cups of sugar ended up being too sweet for us. Next time I will try the honey substitute, and perhaps, will use 4 pounds of apples. FYI - the 3 pound recipe resulted in 11 (4 oz. each) canning jars.

· Oct 22 · #48804

Kalaena (Washington) says:

Super easy to throw everything in the crock overnight! The immersion blender works great to smooth it in the morning. I played around a little with ingredients and subbed half brown/white sugar, stick cinnamon, and powdered ginger instead of clove. Okay... So I also added an 1/8 cup dark rum, maybe that is what made it so delicious!

· Oct 25 · #49129

Dolores Springer (Pennsylvania) says:

I made three batches of this apple butter. I have not tasted apple butter like this since I was a little kid. That has been a long time. The spices are perfect. There were a few chunks of very soft apples after it was cooked so I put it through a food mill. There was no waste at all. Everyone that ate it just raved about it. In my opinion it couldn't be better.

· Nov 6 · #50278

Steffie (United States) says:

I made this recipe and substituted the honey, and I used less than one cup - it was plenty sweet for me. Freshly grated nutmeg is worth a try. Great recipe, my only comment is that I never was able to get it "store bought" apple butter thickness. Still so worth it, and the crockpot allows the flavors to really mingle. Canned 5 1/2 pints - these will be holiday gifts!

· Nov 7 · #50337

Lori P (New York) says:

This recipe was easy and delicious! I ended up cooking it for about 15 hours, and using the immersion blender. I was worried about it's liquidity - it was really juicy around the 8-hour point - but it thickened up nicely in the morning, and even more after it cooled. I have a second batch in the crockpot now!

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