Slow Cooker Maple Apple Butter
A delicious homemade apple butter made easy in the slow cooker with natural maple syrup for a healthier Autumn sweet treat you can enjoy all year.
Servings: 3 cups
Ingredients
- 8-10 Small Apples or 6-8 large
- 3/4 c. Coconut Sugar
- 3/4 c. Pure Maple Syrup
- 1 Tbsp. Cinnamon
- 1/2 tsp. Ground Ginger
- 1/2 tsp. Clove
- ½ tsp. Cardamom
- ½ tsp. Salt
- 1 tsp. Pure Vanilla Extract
Instructions
- Wash the apples, then core and peel them. Cut into small chunks.
- Spray your slow cooker with a thin layer of non-stick spray or use a slow cooker liner (see below).
- Add the apples to the slow cooker, then toss in the coconut sugar and maple syrup, as well as the spices, lightly mixing to coat the apples.
- Mix in the vanilla extract and cover the slow cooker with the lid.
- Simmer on high for two hours, then low on six hours, mixing occasionally to distribute the spices.
- Turn the slow cooker off and let sit for an hour to cool.
- Use an immersion blender to blend the apples until they are smooth. If you do not have an immersion blender, use a regular blender, but make sure the mixer is cool so you do not burn yourself.
- Place in small containers and freeze.
- Any apple butter you do not freeze must be stored in the refrigerator and used within 7 days.
Notes
This recipe is not ready for canning as is, please follow proper canning procedures to can this apple butter to comply with food safety requirements. You can use this recipe for freezer canning. I freeze my apple butter in small plastic (BPA free) storage containers. You can also use freezer-friendly glass canning jars.