Best Crock Pot Apple Butter Recipes

AWARD-WINNING CROCK POT APPLE BUTTER

Steps:

• Place apples in slow cooker in thirds, layering sugar between each layer.
• Add rest of ingredients on top and pack them down as well as you can.
• Cover and cook on high for 1 hour.
• Reduce heat to low. Open and give it a stir. Keep covered and cook 8 hours or until thick and dark brown, stirring occasionally. (You can do this overnight and can in the morning).
• Uncover and cook for the last hour on low.
• If a smoother apple butter is desired, you may puree in blender or food mill.
• Place in sterile jars with lids and process for 10 minutes in hot water bath or you can freeze.
• Note: For more information on canning, you can go to the "Canning Forum" on recipezaar for instructions or to have questions answered.

CROCK POT APPLE BUTTER

Steps:

• Place apples in a large bowl.
• Combine sugar, cinnamon, cloves and salt.
• Pour over apples and mix well.
• Place in crock pot, cover and cook on high for 1 hour.
• Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.
• Stir occasionally.
• Uncover and cook on low for 1 hour longer.
• If desired, whisk until smooth.
• Spoon into freezer containers, leaving 1/2-inch head space.
• Cover and freeze.

SUGAR FREE CROCK POT APPLE BUTTER

Steps:

• Slice apples into a crock pot. Cook on low until they're very soft, 4-5 hours.
• Remove from crock pot & press soft apples through a sieve to remove the peels. Stir in the Splenda, cinnamon, cloves and allspice. Return mixture to crock pot and cook another 3-4 hours on low setting. (mixture should reduce to about 4 cups).
• Spoon into clean jars (those cute little half-pint jelly jars would be perfect),leaving an inch of headroom. Cover with lids & freeze the jars that you want to use later. Store thawed apple butter in the refrigerator.
• Note: for oven prep, cook apples for 2 hours on 350°F After sieving & adding spices and Splenda, return to oven for another hour.
• Serving size listed is 1 tablespoon.

SOUTHERN CROCK POT APPLE BUTTER

Steps:

• Combine apples and apple cider in crock pot.
• Cover and cook on low heat for 10-12 hours.
• Puree and then return the mixture to the crock pot and add sugar, cinnamon, and cloves.
• Cover, and cook on low for 1 hour.
• Apple Butter will keep for several weeks in your refrigerator or you can pour into hot, sterilized jars and seal.
• Can also be frozen in freezer containers.

CROCK POT APPLE BUTTER

Steps:

• 1. Combine all ingredients in a Crock Pot.
• 2. Cover and cook on high for 1 hour. Reduce to low.
• 3. Cook for approximately 5 hours, stirring occasionally, until apples are soft and dark golden brown.
• 4. Puree in a blender.
• 5. Then add back to Crock Pot.
• 6. Mix well. Cook until thick.
• 7. Spoon into hot, sterilized jars, leaving 3/4 inch headspace.
• 8. Using a knife, poke apple butter in jars to remove air bubbles.
• 9. Wipe rims of jars with a wet paper towel.
• 10. Secure with lids and rings.
• 11. Place in a boiling water bath, making sure jars are covered with water by about 3 inches. Process in boiling water bath for 15 minutes.
• 12. Set on a towel to cool. You will hear the "pop" almost immediately. Check the seals to make sure they are sealed. Let cool. Enjoy!!

CROCK POT APPLE PUMPKIN BUTTER (NO ADDED SUGAR)

Steps:

• Add all ingredients to a large crockpot, stirring to combine.
• Set crockpot to LOW and crack the lid to let the water evaporate out. Let it cook. The idea is to cook out most of the liquid so it thickens.
• After several hours (I left mine overnight), check it, stir it, taste it, adjust.
• If it is still holding liquid, cook it longer, stirring, checking, tasting, and adjusting occasionally.
• When it seems thickened to your preference ("spreadable" maybe), spoon it into containers for the fridge, or prepare to can and preserve...continuing to the next step --.
• Bring a large canner pot to a boil and add sterilized jars.
• Bring one jar and a 2 piece lid out of the hot water. Fill jars to ½" of top. With a chopstick or similar utensil, stir and move the butter around in the jar, removing air pockets and bubbles. Then, tap the bottom of the jar firmly (but don't break it for gosh sakes!) on a towel on the countertop a few times to tamp down the butter.
• Wipe any gunk off the rim and screw on 2-piece lid until finger tight. Place jar in water and repeat until the butter fills the last jar. Leftover butter can be put in a jar and into the fridge. Try to do these steps swiftly.
• Cover the canner, bring water back to a boil, and process jars for 30 minutes. Remove from water carefully, and let cool.
• You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.

ALL DAY APPLE BUTTER (CROCK POT)

Steps:

• Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
• Cover and cook on high 1 hour.
• Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
• Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
• Spoon the mixture into sterile containers, cover and refrigerate or freeze.

APPLE BUTTER PORK CHOPS ALA CROCK POT

Steps:

• Combine apple butter, Italian seasoning and tapioca in crock pot.
• Peel and slice apples put in crock pot.
• Put pork chops on top of apples and spoon sauce over all.
• Cook on low 5-6 hrs or high 3-3 1/2 hours.

CROCK POT ALL DAY APPLE BUTTER

Steps:

• Place diced apples in slow cooker. Mix sugars, cornstarch, vanilla, salt and spices in mixing bowl, pour over apples, and stir to coat. Cook on high 2 hours, stirring occasionally until sugar is melted and syrup starts to form. Turn heat to low setting and cook for approximately 6-8 hours.
• Ladle into blender in small batches, blending until smooth and pouring out into bowl, repeating until all the apples have been processed. I then can mine in jelly jars using the water bath method.

CROCK POT CRANBERRY APPLE BUTTER

Steps:

• Core and chop apple; do not peel.
• Combine apples, cranberries and cranapple juice in a slow cooker.
• Cover and cook on high for five hours.
• Puree in sieve, food mill or processor.
• Return pureed mixture to crock pot and add sugar, cinnamon and cloves.
• Cover and cook on high for 1 to 2 hours.

RED-HOT APPLE BUTTER CROCK POT

Steps:

• Combine ingredients in a crockpot.
• Cook on high about 12-18 hours.
• Sometimes it takes longer, depending on thickness of the applesauce.
• Cook until it turn dark brown and thickens.
• It can be stored in the refrigerator or canned in a water bath for 20 minute.

APPLE BUTTER RIBS (CROCK POT)

Steps:

• Rub salt and pepper on ribs.
• Place in crock pot.
• Cover with onions.
• Mix remaining ingredients and pour over onions.
• Cover and cook on low for 9 hours.

CROCK POT APPLE BUTTER RECIPE

Steps:

• Peel and cut apples into small chips. Place all ingredients in the crock pot and stir. Cover and cook on low overnight (eight to ten hours). Remove cover, stir and taste. Add more spices or sugar if desired. Continue cooking for a few more hours, uncovered, until some of the liquid has evaporated and butter has cooked down a bit. Pour into jars and refrigerate. Serve over hot biscuits, toast, scones or eat it out of the jar.

CROCK-POT CARAMEL APPLE-PEAR BUTTER-OR JUST APPLE

Steps:

• Rinse fruit. Cut in fourths, cutting out any bad spots. Put half of the fruit in a pot with half of the apple juice, half of the lemon juice and half of vinegar. Simmer until fruit is easily pierced with fork. (If it's too mushy, that's ok).
• Let cool a bit, run through food mill. Repeat with other half of fruit and juices.
• Put into crockpot. Add spices and sugar. Cook on low overnight or until a spoonful put onto a cool plate mounds without a lot of liquid running out of the sides. Stir every once in a while -especially right before you go to bed and as soon as you get up! If you don't sleep well, give a stir during the night, too!
• NOTE: amount of fruit is approximate. Go easy on sugar, vinegar and spices if you don't have quite enough. My last batch was closer to 8 pounds before cooking.

EASY CROCK POT APPLE BUTTER

Steps:

• Add applesauce, sugars, and cider together in crock pot.
• Cover and cook on low for 3 hours.
• Add spices and cook on low, covered, for 3 more hours.
• Uncover and continue cooking on low for 1-4 hours or until sufficiently thickened. May take longer, depends on how thick you like it and your crock pot.
• Ladle hot apple butter into 1/2 pint or pint size canning jars and process in a boiling water bath for 10 minutes.
• Makes about 6 pints.
• If you're not into canning, this would probably freeze very well.

CROCK POT OLD-FASHIONED APPLE BUTTER - WEST

Steps:

• Wash, core and quarter apple (do not peel).
• Combine apples and apple juice in lightly oiled crock pot.
• Cover and cook on low for 10 - 18 hours or high for 2 - 4 hours.
• When fruit is tender, put through a food mill to remove peel.
• Measure cooked fruit and return to crock pot.
• For each pint of sieved cooked fruit, add 1 cup of sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves. Stir well.
• Cover and cook on high for 6 - 8 hours, stirring about every 2 hours.
• Remove cover after 3 hours to allow fruit and juice to cook down.
• Add sauterne for the last hour of cooking.
• If desired, spoon into hot sterilized jars and process according to standard canning methods.
• Makes about 5 1/2 pint jars.

CROCK POT APPLE BUTTER

Steps:

• Put apple sauce into crock pot, add remaining ingredients; stir to mix well.
• Cover and cook on high til begins to bubble, reduce heat cook 8 hours.
• Stir occasionally as it thickens to prevent bottom from sticking.
• Uncover and continue cooking til nice and thick.
• Allow to cool slightly, stirring often.
• Spoon into freezer containers, leaving 1/2-inch head space, refrigerate uncovered til cold; Cover and freeze.

APPLE-BUTTER SAUCED PORK CHOPS IN A CROCK POT

Steps:

• Place the pork chops in a 3-1/2 to 4-quart crock pot.
• In a small bowl, combine apple butter, tapioca, and sage. Pour the sauce over the chops.
• Place the apples on top of chops and sauce. Cover and cook on low heat for 6 to 7 hours or on high for 3-1/2 hours.
• Serve over hot couscous.

AMAZING CROCK-POT APPLE BUTTER

Steps:

• 1. Peel, core and slice the apples. (This is really the only time-consuming part of the recipe - peeling, coring and slicing the apples.) Place the prepared apples into the crock pot.
• 2. In medium mixing bowl, put the sugar and all of the other spices and stir to mix well. Pour/sprinkle this sugar mixture evenly over the apples in crock pot. Drizzle the liquid (I always use apple juice, instead of water, seems to give it more flavor, in my opinion) over the apples and stir (as best you can) with a large, flat spatula until well mixed. (Will be more like "tossing" than stirring.)
• 3. Turn crock pot on low setting and cook overnight or for 6-8 hours, stirring occasionally, until it is thickened to your liking. When the apples have cooked for several hours, you will be able to "mash" them up a little bit with a potato masher, if you have one. I found it works best and makes the smoothest apple butter if you use an immersion blender and blend it until it is a smooth puree. If you feel like it is too thin, remove the lid and cook for awhile longer to allow it to thicken a little more. Stir more often toward the end of the cooking time, as it thickens, to prevent scorching. (I did not have to do this, mine did not have any trouble with sticking or scorching, but I guess it might if your crock pot is one that seems to cook hotter than normal.)
• 4. Original recipe says "Store in refrigerator for up to 6 weeks." However, I processed my jars in a boiling water bath to seal them so that it would keep for much longer (easily up to one year, if properly sealed). To "can" the apple butter (for longer non-refrigerated storage), pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes. This recipe made three 12 oz. jars, so the 2nd time I made it, I doubled it. That amount could vary a little, I suppose, depending on the size of your apples. Note, when doubling the recipe, the crock pot (if it is a 5 quart one) will be VERY FULL when first getting started, so much so that I actually had to save some of the sugar mixture until the apples had cooked down some (about two hours) before I could add it in or else it would've overflowed! But as you will see, it cooks down so much that it works out just fine. Some "canning recipes" like jams and jellies recommend NOT doubling because it somehow messes up the "jelling" process so that it doesn't set up just right, even when cooking for longer amounts of time. That was not a problem with this recipe. Also, the first time I made this, I used a mixture of Cortland and Red Delicious and it was great. Second time, I used a bag of McIntosh and it was just as good. I really didn't notice a big difference, to tell you the truth, so just go with your favorite apple.

CROCK POT APPLE BUTTER

Steps:

• Put apples in a crock pot and cook overnight on high or 9 hours.
• In the morning, add cinnamon, sugar and cloves.
• Cook all day on low or 10 to 12 hours.