Crockpot Apple Butter
Step by step directions for making easy crockpot apple butter! This tasty fall treat has no sugar added, and is made with apples, cinnamon, nutmeg, and ginger. It's gluten-free, vegan, and freezer-friendly.
Servings: 10 cups
- 6 lbs apples approximately; *see note 1; peeled, cored and cut into small ½ inch pieces
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
Combine - Place peeled and chopped apples in the base of a 6 quart slow cooker. Stir in the spices including cinnamon, nutmeg, and ginger.
Slow cook - Cover and cook on high for 4-5 hours or on low for 8-10 hours. You may want to stir it partway through (only once).
Blend - After cooking through, blend it until smooth using an immersion blender. Alternatively, you can work in batches and carefully puree the apple butter in a stand blender.
Store - Cool and store in the fridge for up to 2 weeks. You may freeze for up to 6 months; make sure to leave lids ajar and to leave space for expansion if you are freezing right in the jars.
1- apples will reduce in size substantially during the cook time so make sure to fill it right to the top; using a mixture of red and green apples adds delicious depth of flavor; you may leave peels on the apples (expect the apple butter to be slightly less silky yet still smooth)
- Fridge - Store in an airtight container for up to 1 week.
- Freeze - Freeze in an airtight freezer container for up to 6 months. Alternatively, you can freeze in jars, filling only ¾ full and leaving lids ajar until frozen solid.
- Canning - we've never canned this recipe before, but if you know how to can jams and sauces, you could also can this apple butter to preserve it.
Serving: 1cup | Calories: 145kcal | Carbohydrates: 38g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 291mg | Fiber: 7g | Sugar: 28g | Vitamin A: 145IU | Vitamin C: 12.5mg | Calcium: 24mg | Iron: 0.4mg