Rich, thick, and sweet apple butter is a breeze to make in the crockpot. We love to spread this on toast, biscuits, and pancakes. It can also be frozen and gifted to friends and family during the holidays.
Peel and core your apples and slice into ¼ - ½ inch thick slices.
Place the apple slices, brown sugar, granulated sugar, cinnamon, salt, nutmeg, and cloves into a crockpot. Stir to combine.
Cover and cook on high for 5 hours or until apples are brown and soft.
Use an immersion blender to puree the apples and then stir in the vanilla. Alternately, transfer the mixture to a blender and carefully blend until smooth.
Continue cooking with the lid off for 30-45 minutes to thicken the apple butter. The apple butter will continue to thicken as it cools.
Transfer to clean jars and store in the fridge for up to 2 weeks. To freeze, cool completely in the fridge and transfer to the freezer for up to 3 months.
Video
Notes
Any variety of apples should do, but we prefer a mix of Fuji, Golden Delicious, Braeburn, and Cortland.This recipe makes about 8 cups or 4 pints, which is around 64 servings at 2 tablespoons each.