Overnight Slow Cooker Apple Butter
This easy Overnight Apple Butter, cooks in your slow cooker, is full of warm spices, naturally thickened with apple skins, and requires no peeling at all.
Servings: 32 2 tablespoons
Calories: 50kcal
Equipment
- Immersion blender OR ⤵️
Ingredients
- 3 pounds apples Gala, Fuji, or a mix, unpeeled, cored, and cut into large chunks
- 1 cup brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg freshly grated, if possible
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 1 tablespoon vanilla extract
Instructions
- Place the chopped apples in the bottom of a slow cooker.
- Add sugar, cinnamon, nutmeg, cloves, allspice, and salt. Stir to coat the apples.
- Cover and cook on LOW for 10 hours, stirring a couple of times, if you wake up.
- Stir in the vanilla extract.
- Blend with an immersion blender until completely smooth.
- Cook uncovered on LOW for 2 more hours, or until thickened to the consistency of applesauce.
- Transfer to glass jars, leaving ½ inch headspace. Cool completely before sealing. Refrigerate or freeze.
Video
Notes
- No need to peel the apples. The skins blend in smoothly and the natural pectin helps thicken the apple butter.
- Refrigerate up to 3 weeks or freeze up to 6 months.
- To thaw, place frozen apple butter in the refrigerator overnight.
- Apple butter thickens as it cools, so allow jars to fully chill before deciding if it needs more cooking.
- Adjust sweetness to taste after blending by adding more sugar or balancing with a splash of lemon juice or apple cider vinegar.
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
