Do you have a lot of apples left over from apple picking season? Are you looking for an easy way to make Apple Butter? This Slow Cooker Apple Butter is perfectly sweet and simple to make.
Enter my friends at Hamilton Beach. They told me they had a slow cooker that wouldn’t burn my food. I told them to send it on my way and I would give ‘er a test. And I knew EXACTLY what I wanted to make to give it the ultimate first time test.
So with a new recipe in hand (I wanted one with less sugar than the last one and I found a new one in Gooseberry Patch’s Slow Cooking All Year ‘Round), I decided to take a chance and break my rule again with the IntelliTime Slow Cooker.
No more overcooked mush even after 12 hours
Cooking time flexibility that adjusts to your schedule
IntelliTime mode: Select a long cooking time and the temperature rises slowly; select a short cooking time and the temperature rises quickly
I was intrigued by the IntelliTime mode because I have been burnt more than once by “Warm” mode when I have been running late. But I have to admit I was a little skeptical. But “cooking time flexibility” meant I could possibly sleep while it cooked so I gave it a shot.
So, I peeled (and peeled and peeled) and cut up the apples, followed the recipe and went to bed, praying for the best. But, truth be told, I didn’t have a lot of confidence that I was going to wake up to yummy apple butter.
Slow Cooker Apple Butter
I LOVED this recipe and the slow cooker it cooked in! I woke up to a wonderful pot of apples that stirred very easily into apple butter. The slow cooker cooked evenly and wasn’t overly hot even after cooking all night long. There was no tar to be found! So, after a good night’s sleep I easily went to step number two and left the lid off and cooked it on low for 2 more hours to let it thicken further.
I then used my Immersion Blender to make my Apple Butter even smoother (totally optional step). And spooned it into freezer safe containers. Not that they made it to the freezer… but rather went to Puddie’s co-workers.
Note You could also can these in jars by processing them in a boiling water bath for 10 minutes.
- 14 to 16 Apples I used Jonathan, but recipe called for Granny Smith- Peeled, Cored and Cut into Chunks
- 1/2 Cup Dark Brown Sugar- Packed
- 1/2 Cup Apple Cider
- 1 Tbsp Cinnamon
- 1 Tbsp Lemon Juice
- 1/8 tsp Ground Cloves
Add everything to a slow cooker, mixing well.
Cover and cook on low for 8 hours.
Uncover and mix well until apples dissolve into apple butter texture.
Cook on low for 2 hours uncovered.
If desired, use immersion blender to create smoother texture.
Spoon into canning jars if you want to can or let cool if you want to freeze.
If canning, process in a water bath for 10 minutes.
Looking for an apple butter recipe that doesn’t require all that peeling? My friend Amy over at A Latte with Ott, A is the queen of canning and she has a recipe that lets you make apple butter without peeling first! She also has great recipes to use the apple butter (if you can keep it on the shelf) like an apple butter cake roll or apple butter yams.
Psst… she also has an overnight apple butter recipe that with my recent success I might be brave enough to try 😉
Do you have a special apple butter recipe? Do share!
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