Folks, now's the time! The apples are at their peak, in both freshness and price, and the fall flavors are calling your name. If your crockpot doesn't already have a spot on the counter, shove some stuff aside and bring her out.
This apple butter recipe is so stinkin' easy! The crockpot does most of the work. All you have to do is prepare the apples, watch, stir, and wait. And, believe me, waiting will be the hardest part.
Peeling and slicing the apples is a little annoying, I'll admit, but even with just my humble apple wedger and corer, it wasn't too bad. If you have a peeler-slicer-corer, you are way ahead in the game. But no matter what you use, the time it takes to get these slices of sweetness in the crockpot is so worth it.
Just a few autumn spices is all you need to add to your apples. Cinnamon and nutmeg just scream fall, don't they?
I highly recommend sitting your slow cooker next to a window with a wondrous view of the fall colors outside. It adds to the mood the aromatherapy coming from the crockpot creates.
When it's all done, ladle the thick, dark, sweet goodness into jars. You can freeze or can them for later. But don't forget to leave some out for slathering on some biscuits right away! And if you're so inclined, put some back for Christmas gifts. (Recipe after one more enticing image.)
Crockpot Apple Butter Recipe
Adapted from recipe at Simply Canning.
- apples – peeled, cored, and sliced (I used fresh from the orchard, Fuji apples; any on the sweet side variety will work)
- 1 – 1 1/2 cups white granulated sugar
- 1 tsp cinnamon
- 1/4 tsp freshly ground nutmeg
- 1/4 tsp kosher salt
Peel, core, and slice apples – enough to completely fill your crockpot.
Mix together sugar, cinnamon, nutmeg, and salt in a separate bowl. Pour over top of apples.
Cover and cook on low for 12 – 24 hours. (I know that's a huge gap in time, but it really depends on how juicy your apples are, and how low your crockpot cooks.) Stir occasionally. Once the apples have broken down, you can take the lid off or leave it off-center so steam can escape. Still stir occasionally, but now use a whisk.
As the hours slip by, the apple butter will thicken and become a deep, dark color. You'll know it's done when any "watery-ness" has been absorbed or escaped. Turn off heat when the apple butter is at your desired consistency.
[Note: I know it's tempting to crank the temperature up to high to speed up the cooking process. But be careful! The apple butter could easily scorch on the bottom, and it most certainly will splatter as it thickens.]
Your apple butter will last about a month in the refrigerator. You can also freeze it for up to six months, or can it for your pantry with a 10 minute processing time (pints and half-pints) in a boiling water bath. Just so you have an idea how far it cooks down, my five quarts of sliced apples gave me a little over 6 half-pints of butter.
Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag. Hopefully, the purchase benefits you, too! The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.
From my buttery mountaintop to yours!