Description

This healthy apple butter recipe transforms sweet apples into a smooth, spiced spread with natural sweetness and warm flavors. Utilizing a slow cooker for low and slow cooking, this method enhances the apple’s natural sugars without added refined sugar, resulting in a deliciously thick and caramelized apple butter. Perfect as a topping for toast, yogurt, or desserts, it’s easy to make and store, making it a wholesome pantry favorite.

Ingredients

Apples

6 medium apples (choose a sweet variety like Gala or Honeycrisp)

Wet Ingredients

1/4 cup apple cider vinegar (or water)
1/2 teaspoon vanilla bean paste

Spices & Seasoning

1/2 tablespoon ground cinnamon
1/8 teaspoon ground cloves
pinch of sea salt

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Instructions

Prepare apples: Core and slice the apples without peeling them, then place the slices into a large slow cooker or crock-pot.
Add liquids and spices: Pour in the apple cider vinegar or water, then add the cinnamon, vanilla bean paste, ground cloves, and a pinch of sea salt. Stir the mixture thoroughly to combine all ingredients.
Cook slowly: Cover the slow cooker and cook on low for 5-6 hours until the apples are very soft, the liquid has reduced, and the mixture darkens in color with a rich aroma.
Puree the mixture: Turn off the slow cooker. Use an immersion blender to puree the apples until smooth, or carefully transfer the cooked apples to a blender and blend to a smooth consistency.
Thicken and caramelize: Turn the slow cooker back on to high heat and cook the pureed apple butter uncovered for 1-2 hours. This allows the mixture to thicken and develop deeper caramelized flavors.
Cool and store: Once the apple butter reaches the desired thickness, turn off the slow cooker and let it cool for 30 minutes. Transfer the apple butter into airtight containers and allow it to cool completely before refrigeration. It keeps refrigerated for up to 3 weeks or frozen for up to a year.

Notes

Choose sweeter apple varieties like Gala or Honeycrisp for naturally sweeter apple butter without added sugar.
Do not peel the apples; the skins add flavor and nutrients.
Apple cider vinegar can be substituted with water if preferred.
Use an immersion blender for ease and safety, but a regular blender works well too.
Ensure the apple butter cools completely before refrigerating to maintain quality and safety.
This recipe yields about 1 large jar of apple butter, great for gift-giving or personal use.