Slow Cooker Apple Butter

Ingredients

• 8–10 mediumapples, peeled and finely diced
• 100 ggranulated sugar
• 110 glight brown sugar, packed
• 15 mlvanilla extract
• 22.5 mlground cinnamon
• 2.5 mlground nutmeg
• 2.5 mlground allspice
• 2.5 mlground ginger
• 1.25 mlkosher salt

Instructions

1. 1

   Toss the ingredients

   In a large bowl, toss the diced apples with the granulated sugar, brown sugar, vanilla, spices and salt until evenly combined.

2. 2

   Cook the apples

   Transfer the mixture to a large slow cooker set to Low. Cover and cook for 8–10 hours, stirring occasionally, until thick and dark brown.

3. 3

   Blend until smooth

   When the apples are cooked, purée the mixture in a blender until smooth.

4. 4

   Pack and store

   Spoon the apple butter into small containers, such as 180 ml resealable jars, and seal tightly. Refrigerate for up to 2 weeks or freeze for up to 6 months.

What is apple butter?

Apple butter is a slowly cooked fruit preserve, traditionally associated with American home cooking. Despite its name, it contains no butter: the name describes its thick, spreadable texture.

This version uses a slow cooker to soften the apples over several hours, while sugar and warming spices deepen their flavour. Blending at the end gives the spread a smooth finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 1g protein, 107g carbs, 1g fat.

Most of the carbohydrates come from the apples and added sugars; the apples also provide the fibre. The recipe contains very little fat or protein, so serve it with a protein-rich food such as yoghurt or alongside a more substantial meal.

Choosing the apples

Sweet-tart apples: Gala, Cortland, Fuji and McIntosh are suggested choices for a balanced flavour. You can adjust the sugar to suit the sweetness of the apples you have.

Small pieces: peeling and dicing the apples before cooking helps them soften evenly in the slow cooker.

The slow-cooking stage

Low heat: cooking the apples for 8–10 hours gives them time to collapse and the mixture time to thicken. Stir occasionally as directed, and look for a thick, dark-brown result before blending.

A full cooker: use a large slow cooker to accommodate the apples and sugar mixture without crowding it.

Getting a smooth texture

Blending: purée the cooked mixture thoroughly for a smooth, even spread. A blender or immersion blender can do the job.

Persistent chunks: if the mixture is difficult to blend smooth, pass it through a mesh strainer.

A versatile way to serve it

Breakfast: spread apple butter on toast, English muffins, waffles or pancakes, or swirl it into porridge.

Beyond breakfast: serve it with biscuits or ice cream, add it to grilled cheese or macaroni and cheese, or mix it into cupcake, muffin or doughnut batter.

Batching and storage

The recipe makes about 1.4–1.9 litres (6–8 cups), so small sealed jars are handy for portioning. Keep the containers refrigerated or freeze them according to the storage directions.

Leave enough room in a container for the spread to expand if freezing, and thaw frozen apple butter in the refrigerator.

Recipe notes & tips

• Choose Gala, Cortland, Fuji or McIntosh apples for a sweet-tangy balance.
• Taste the apples before cooking and adjust the sugar to suit their sweetness.
• Stir the mixture occasionally during its 8–10 hours on Low.
• Blend thoroughly for the smoothest texture, using an immersion blender if preferred.
• Strain the purée through a mesh strainer if apple pieces remain.
• Use small, tightly sealed containers to make the batch easier to store.

Variations

• Adjust the sweetness: Reduce the sugar if your apples are particularly sweet.
• Change the spice balance: Vary the cinnamon, nutmeg, allspice or ginger to suit your taste.
• Serve with porridge: Stir a spoonful into a bowl of oatmeal.
• Add to baking: Mix the apple butter into muffin, cupcake or doughnut batter.
• Pair with savoury food: Spread it in a grilled cheese sandwich or stir it into macaroni and cheese.

Common mistakes to avoid

• Using very sweet apples without tasting: Reduce the added sugar to keep the finished spread from becoming too sweet.
• Skipping the occasional stir: Stir the mixture during cooking so it cooks more evenly.
• Blending before the apples are cooked: Wait until the mixture is thick and dark brown, as directed.
• Stopping while chunks remain: Blend thoroughly or pass the mixture through a mesh strainer.
• Leaving containers unsealed: Seal them tightly before refrigerating or freezing.

How to store

Transfer the apple butter to small, tightly sealed containers and refrigerate for up to 2 weeks or freeze for up to 6 months. Thaw frozen portions in the refrigerator.

Frequently asked questions