With its perfectly spiced, rich apple flavor and no peeling required, you'll be spreading this Apple Butter on everything from scones to scrapple. My recipe is incredibly easy thanks to the help of a slow cooker. Be sure to check out the how-to video!
5.5lbs(2.5kg)soft, sweet apples (see note 1)Cored and chopped into small pieces, about ¼"
1cup(200g)brown sugarfirmly packed
¾cup(150g)granulated sugar
1Tablespoonground cinnamon
¼teaspoonsalt
⅛teaspoonground cloves
1vanilla bean(may substitute 1 ½ teaspoons vanilla extract)
Instructions
Slice apples into small pieces (about ¼") and dispose of cores (you do not need to peel the apples).
5.5 lbs soft, sweet apples (see note 1)
Place apples in the basin of large slow cooker
In a medium-sized bowl stir together sugar, brown sugar, cinnamon, salt, and cloves until well-combined.
1 cup brown sugar, ¾ cup granulated sugar, 1 Tablespoon ground cinnamon, ¼ teaspoon salt, ⅛ teaspoon ground cloves
Pour sugar mixture over apple pieces and stir until well combined.
Place lid on crockpot and cook on low heat for 10 hours.
Once 10 hours has elapsed, use an immersion blender to puree apples until smooth and no chunks remain (see note 2 if you do not have an immersion blender).
Scrape the inside of the vanilla bean into your apple puree (or add vanilla extract).
1 vanilla bean
Turn crockpot on to low heat and cook another 2 hours uncovered, stirring occasionally.
Store in the refrigerator in an airtight container, where it will keep about 2 weeks.
Video
Notes
1. Apples
I recommend using Golden Delicious, McIntosh, Fuji, or Gala. Don't use Granny Smith; they are too tart and firm for this recipe. Weigh your apples before coring and chopping. Do not peel them! For me this was about 13 apples but this could vary wildly depending on the size of your apples.
2. Pureeing
If you do not have an immersion blender, pour the apples into a blender and puree until smooth, then return to crockpot. You may need to work in batches, depending on the size of your blender.
Storing
Store apple butter in an airtight container in the refrigerator for several weeks or freeze for up to several months.