Caramelly Slow Cooker Apple Butter
Delicious as an autumn fruit dip or spread on toast as well as a natural sweetener in baked goods! I have also used it in a balsamic vinaigrette recipe that called for apple puree!
Servings Prep Time
2Cups 15minutes
Cook Time
24hours
Servings Prep Time
2Cups 15minutes
Cook Time
24hours
Ingredients
Instructions
  1. I do not peel the apples; however, if you want a lighter apple butter, peel them.
  2. Core and chop the apples into small bite-sized pieces. Generally, I cut the apple in half then cut each half into 12 pieces (4 x 3).
  3. Place apple pieces into the slow cooker with the sugar, cinnamon, pumpkin pie spice and apple cider vinegar.
  4. Place the lid on the slow cooker and turn it on “high” for 10-12 hours. I like to do this before bed because you do not need to do anything during this 10-12 hours.
  5. After 10-12 hours, the apples should have broken down and appear to be a lovely brown colour (it may look a bit lighter if you peeled your apples). Give the apples a stir using a wooden spoon then switch your slow cooker to low.
  6. Leave the apples to cook with the lid on low for about 3 hours.
  7. After 3 hours, transfer the contents of the slow cooker to a blender using a rubber spatula and blend. Due to the hot temperature of the apples, I open the pouring spout of my blender. Be careful as sometimes blending hot content can cause cracks in your blender! I had a glass blender break while blending hot soup when I was younger!
  8. Place the pureed apple back into the slow cooker and cook on low with the lid off for about 7-9 hours. Most of the liquid should be removed, and you should be left with a tasty and sweet apple butter that is smooth and different from applesauce.
  9. Let apple butter cool than store it in a glass container in the fridge. I am sure you can freeze the apple butter as well if you wanted to or if you have a canning kit, store it in a mason jar.