Overnight Slow Cooker Apple Butter
This easy Small-Batch Slow Cooker Apple Butter is made with peeled apples, brown sugar, and warm spices. Cook it overnight on LOW or make it the same day on HIGH, blend until silky smooth, then cook uncovered for one final hour for a rich, spreadable texture.
Servings: 16 2 tablespoons
Calories: 50kcal
Equipment
- Immersion blender optional
Ingredients
- 1 ½ pounds apples such as Gala, Fuji, or a combination of sweet and tart apples, (3 to 4 apples) peeled, cored, and cut into large chunks
- 2 teaspoons lemon juice
- ½ cup brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg freshly grated if possible
- ¼ teaspoon kosher salt
- Small pinch ground cloves about 1/16 teaspoon
- Small pinch ground allspice about 1/16 teaspoon
- 1 ½ teaspoons vanilla extract
Instructions
- Peel and core the apples and cut them into large chunks.
- Place the apples in a large mixing bowl. Add the lemon juice, brown sugar, cinnamon, nutmeg, salt, cloves, and allspice. Toss thoroughly until all of the apples are evenly coated.
- Transfer the apples and any sugar and spices remaining in the bottom of the bowl to a clean slow cooker.
- For the overnight method, cover and cook on LOW for 8 hours. There is no need to stir.
- For the same-day method, cover and cook on HIGH for about 4 hours, or until the apples are extremely soft.
- Stir in the vanilla extract.
- Carefully transfer the apples and their juices to a countertop blender and blend until completely smooth. Work in batches if necessary and follow your blender manufacturer's directions for blending hot foods.
- Alternatively, use an immersion blender directly in the slow cooker and blend until as smooth as possible.
- Pour the blended apple mixture back into the slow cooker. Cook uncovered on LOW for 1 hour, or until slightly thickened.
- Transfer to clean jars or airtight containers and cool. The apple butter will continue to thicken as it cools and chills.
- Refrigerate for up to 3 weeks or freeze for up to 6 months.
Notes
- This recipe makes approximately 2 cups of apple butter. For a larger batch, double all of the ingredients. Make sure your slow cooker has enough capacity to comfortably hold the additional apples.
- I recommend peeling the apples. After testing the recipe with and without the skins, I prefer the smoother texture of apple butter made with peeled apples.
- Toss the apples with the sugar and spices in a separate mixing bowl before transferring everything to the slow cooker. This helps keep sugar and spices from sticking to the upper sides of the slow cooker, where they can overcook or burn.
- There is no need to stir during the initial cooking time.
- Eight hours on LOW is ideal for the overnight method, but an additional hour or two will not hurt the apples.
- For a same-day version, cook covered on HIGH for about 4 hours before blending.
- A countertop blender produces my favorite smooth, silky texture. An immersion blender can also be used.
- Do not skip the final uncovered hour after blending. It allows excess moisture to evaporate and gives the apple butter a thicker, more concentrated texture.
- Apple butter thickens considerably as it cools, so do not overcook it based on how it looks while hot.
- Refrigerate for up to 3 weeks or freeze for up to 6 months. Thaw frozen apple butter overnight in the refrigerator.
Nutrition
Calories: 50kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 39mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.1mg
