Crockpots are so useful for so many things. I love mine and use it a few times a week, not only for breakfast, breads and desserts, but also fun things like this – Crockpot Apple Butter!
Not only is this is a fabulous fall treat with the large supply of cheap apples this time of year, but it is great any time of year! It is an awesome addition to breakfast breads – like making the muffins or breakfast cake from scratch with the bulk homemade muffin mix, but also just on fresh bread for a snack or with a meal too!
Homemade Bulk Muffin Mix Recipe HERE
It also requires very little hands on work and time as your crock pot is going to do most all of the work for you and then you can enjoy the fruits of your labor…. literally!
How To Make Crock Pot Apple Butter
(Makes 4 pints)
Ingredients:
- 5 1⁄2 pounds granny smith apples, finely chopped
- 3 1⁄2 cups sugar
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
Directions:
1. Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour.
2. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).
3. Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-in. headspace. Cover and refrigerate or freeze.
That’s it!
It is so very yummy, a great alternative to butter even, which saves a lot of money! This would make for a great afternoon snack for kids, appetizer for events and parties, a breakfast goodie and more.
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| Crockpot Apple Butter | | Print |
- 5 1⁄2 pounds granny smith apples, finely chopped
- 3 1⁄2 cups sugar
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour.
- Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking).
- Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving ½-in. headspace. Cover and refrigerate or freeze.
Not only is this great with the homemade muffins from homemade bulk mix, but also great with just a basic fluffy homemade white bread!
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John Pilla
Can one, instead CAN this recipe by scooping the finished product into the jars and putting in a canning bath for ?? minutes.So we can store on shelf instead of taking up precious room in the freezer?
2.) Is sugar necesary? We avoid all sugar as uch as possible. And use very limited organic, raw maple syrup or organic, raw homey, instead.
Susan
If you use a sweet apple, like Fuji, Gala, Red Delicious, etc… instead of the Granny Smith, a lot of the sugar, if not all, could be cut out. Following typical methods for sterilizing jars, you can process pints & quarts for 20 min. In a water bath canner. Time would have to be added for altitudes over 1000 feet.