Crockpot Apple Butter, Allergy-Free
Slow-cooked apple butter made with granny smith and gala apples, brown sugar, cinnamon, nutmeg and cloves. Cook on low for 10 hours, then add vanilla and salt for 2 more hours. Blend until smooth or mash for texture. Top 8 allergen-free and stores up to 2 weeks refrigerated or 2 months frozen.
Ingredients
- 6 ½ pounds apples, peeled, cored and roughly chopped
- 1 cup granulated white sugar
- ¾ cups brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves(optional)
- ¼ teaspoon salt
- 1 vanilla extract
Instructions
- 1
Peel, core and roughly chop apples.
- 2
Place apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves and optional ground cloves in slow cooker.
- 3
Mix all ingredients together, cover and simmer on low.
- 4
Stir in vanilla extract and salt.
- 5
Cook uncovered and blend with immersion blender until smooth, or mash with potato masher for chunkier consistency.
- 6
Divide into jars, cool and refrigerate or freeze.
Tips
Use immersion blender for smooth consistency, food processor or blender as alternatives. Potato masher creates chunkier texture.
Source notes optional cloves were omitted in original recipe with extra nutmeg added instead.
Good to Know
Refrigerate up to 2 weeks. Freeze up to 2 months.
Make up to 2 months ahead and freeze in jars or containers.
Spread on toast, yogurt, oatmeal or use in baking.
Common Mistakes
Cook less than 10 hours initially to avoid under-concentrated butter
Skip blending step to avoid over-smooth texture if chunky spread preferred
Add salt and vanilla before full cook time to avoid bitterness from extended heat