Crockpot Apple Butter Spread (Print version)
Thick, spiced crockpot apple butter made low and slow with fresh apples and warm spices. Perfect on toast or biscuits.
# Ingredients:
01 -
3 lbs (1.4 kg) mixed apples (Granny Smith and Honeycrisp), peeled, cored, and chopped
02 -
1/2 cup (100 g) granulated sugar
03 -
1/2 cup (110 g) light brown sugar, packed
04 -
1 tsp ground cinnamon
05 -
1/4 tsp ground nutmeg
06 -
1/4 tsp ground allspice
07 -
1/8 tsp ground cloves
08 -
1/4 tsp fine sea salt
09 -
1 tbsp fresh lemon juice
10 -
1 tsp pure vanilla extract
# Instructions:
01 -
Peel, core, and chop the apples into rough 1-inch chunks. They do not need to be uniform.
02 -
Place the apples in a slow cooker. Add both sugars, cinnamon, nutmeg, allspice, cloves, salt, and lemon juice. Stir to coat evenly.
03 -
Cover and cook on low for 8 to 10 hours, until the apples are very soft and deep amber in color.
04 -
Use an immersion blender to puree the mixture directly in the pot until completely smooth. Alternatively, blend in batches in a countertop blender, removing the center cap to vent steam.
05 -
For a thicker spread, continue cooking on low uncovered for 30 to 60 minutes, stirring occasionally, until the mixture mounds on a spoon.
06 -
Stir in the vanilla extract. Let cool slightly, then ladle into clean jars. Refrigerate for up to 2 weeks or freeze for up to 3 months.
# Good to know:
01 -
Stir in vanilla after cooking so the flavor stays bright.
02 -
The spread thickens more as it cools.