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Crock Pot Apple Butter…sweet, tart and seasonally spiced!
Most apple butter recipes call for cups and cups of white processed sugar. Not this one! Instead, a little maple syrup and a few dates are used to naturally sweeten tart apples. I also left the peels on the apples for added fiber!
Don’t be confused, apple butter does not have the same consistency as other “butters” such as peanut butter, almond butter or even pumpkin butter. It’s more like a spreadable applesauce. This recipe is not recipe that should be used for canning. This apple butter should be stored in the refrigerator for up to three weeks. You can even freeze it for use in baked goods later on in the season!
The recipe calls for 5 pounds of apples. You may be asking yourself “how many apples is that?” I did! After a little researching here’s what I found: As a general rule, 1 pound of apples is equal to 4 small apples, 3 medium apples or 2 large apples.
My apple butter cooked for 12 hours. Yes, 12 hours! That seems like a lengthy amount of time, but you don’t have to sit around waiting for it to cook! An occasional stir here and there is all the effort required! Depending on your crock pot and the water content of apples used, your apple butter may take more or less time. I’ll let you be the judge of that!
Recipe inspired by Betty Crocker
Crock Pot Apple Butter
Ingredients
- 5 pounds of apples such as Granny Smith Honeycrisp or Macintosh (cored and chopped, peeling is optional)
- ¼ cup pure maple syrup
- 5-6 pitted medjool dates
- 2 tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon pure vanilla extract
- hearty pinch of sea salt
Instructions
- Place chopped apples in a blender and puree. (do this step in batches) On the last batch, add maple syrup, dates, cinnamon, nutmeg, cloves, vanilla and sea salt. (puree to desired consistency, either chunky or smooth)
- Pour pureed apples into slow cooker and stir.
- Cover and set on low. Let cook overnight or for 8 hours. Stir and cook for an additional 4-6 hours. (you may want to crack the lid a little to let out moisture)
- Once thickened, let cool and scoop into air-tight containers. Store in refrigerator for up to 3 weeks.
Notes
- Add a scoop to warm oatmeal or overnight oats (This has been my favorite breakfast lately :))
- Spread on whole wheat toast along with almond butter
- Blend into smoothies
- Eat out of the jar!
- Use as a topping for pancakes or waffles
- Serve warm on coconut milk ice cream
- Make baked goods healthier by replacing oil and/or butter with apple butter
- Make Cinnamon Apple Fudge (I can’t wait to try this recipe from The Organic Dietitian :))
Nutrition
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