Crockpot Apple Butter

Thick, velvety, and naturally sweetened with maple syrup, this cozy homemade apple butter is the perfect winter spread. It’s made with simple whole-food ingredients, fills the house with the most incredible aroma, and pairs beautifully with toast, oatmeal, pancakes, yogurt bowls, or even a spoon straight from the jar. The crockpot version requires minimal effort and yields a generous batch that keeps well in the fridge for weeks.

Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes
Makes: 6 cups

Ingredients

• 4 lbs Honeycrisp apples, cored and diced
• 1 ¼ cups apple cider
• ½ cup real maple syrup (add more later to taste)
• 1 tsp vanilla extract
• 2 tsp ground cinnamon or 1–2 whole cinnamon sticks
• ½ tsp freshly grated nutmeg
• ¼ tsp ground cloves
• A pinch of sea salt

Instructions

Crockpot Method

1. Add the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt to your slow cooker. Stir to combine.
2. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, stirring halfway through.
3. Remove cinnamon sticks (if using), then blend the mixture until smooth using a blender or immersion blender.
4. Return the purée to the slow cooker and cook uncovered on HIGH for 1–2 hours, or until thickened to your liking.
5. Taste and adjust sweetness with additional maple syrup if desired.
6. Cool completely, then transfer to glass jars. Store in the fridge for up to 1 month.

Instant Pot Method

1. Add all ingredients to the Instant Pot and stir.
2. Cook on High Pressure for 20 minutes, then quick-release the steam.
3. Remove cinnamon sticks, blend until smooth, and return the mixture to the pot.
4. Simmer on Sauté (uncovered) for 15–20 minutes, stirring occasionally, until thickened.
5. Adjust sweetness to taste. Cool and store in glass jars in the fridge for up to 1 month.

Stovetop Method

1. Add the apples, apple cider, maple syrup, vanilla, cinnamon, nutmeg, cloves, salt, and 1 cup water to a large heavy pot.
2. Bring to a boil, then reduce heat to medium-low. Simmer for 30–40 minutes, stirring occasionally, until the apples are soft and the liquid has reduced by half.
3. Remove cinnamon sticks, cool slightly, then blend until very smooth.
4. Return the apple purée to the pot and cook uncovered over medium heat for 15–20 minutes, until thickened.
5. Adjust sweetness to your liking. Cool and store in glass jars for up to 1 month.

Notes

• Honeycrisp apples give the best natural sweetness, but any sweet apple variety works.
• For a deeper caramelized flavour, add 1 tablespoon of coconut sugar during the second cook.
• This makes a beautiful homemade gift - just tie a ribbon around the jar and add a cinnamon stick!

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This recipe was adapted and borrowed from Half-Baked Harvest.