Easiest Crockpot Apple Butter

Last Saturday we went apple picking. One of our annual pilgrimages.

We now have an unimaginable number of apples in our garage–I will be canning and saucing and preserving for weeks. I’ll try to throw up some recipes as I go…

This is the first, and the easiest: Apple Butter made in the crockpot. The best part of this is that you don’t have to peel the apples or run it through the food mill. And if you have one of those stick immersion blenders you don’t even have to take it out of the crockpot at any point in the process. It takes some babysitting, but other than that it’s incredibly easy.

Crockpot Apple Butter

Cut up enough apples to fill your crockpot (mine’s a 5-quart). Leave peels on unless you really want to remove them.

Cook on low for about 6 hours.

Add spices (for mine I did about 1 tsp each cinnamon and ginger, with a few sprinkles of ground clove) and brown or white sugar to taste (how much depends on how sweet your apples are). Stir well

Blend with an immersion blender till smooth. (Or remove to a blender or food processor in batches.)

With the lid offset a little, or propped open with a chopstick, continue to cook on low for a few more hours, stirring every hour or so (though you probably don’t need to). When it gets thick enough that you can drop a spoonful into it and have it stay mounded, you’re done. Turn off crockpot.

Can in a hot water bath by whatever instructions you want to use–this got me about 2 pints total of apple butter; just under, actually.

Give this a try…it’s really easy. And by the way, if you start it the night before you can let it sit on warm overnight and then start up again in the morning.


Posted on October 7, 2011, in Uncategorized. Bookmark the permalink. 1 Comment.

  1. Sounds delicious, and deliciously simple! I have to put in a plug for raw, lacto-fermented applesauce – it’s a personal favorite, and often my breakfast on these Fall days: http://thecoconutmama.com/2010/11/lacto-fermented-apple-sauce-2/

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