Slow Cooker Apple Butter (No Peeling) Recipe

Introduction

Enjoy the cozy flavors of homemade apple butter without the fuss of peeling apples. This slow cooker recipe lets natural sweetness and warm spices meld together into a smooth, rich spread perfect for toast, pancakes, or as a flavorful addition to your desserts.

Ingredients

• 6 lbs apples, cubed (cores and stems removed)
• 3/4 cup erythritol (or preferred granulated sweetener)
• 3/4 cup erythritol brown sugar (or preferred dark brown sugar)
• 2 tsp fresh lemon juice
• 2 tsp cinnamon
• 3/4 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• Optional: 1 tsp vanilla or maple extract

Instructions

1. Step 1: Place the cubed apples in a large slow cooker and sprinkle the erythritol, brown sugar, lemon juice, cinnamon, allspice, nutmeg, and cloves evenly over the apples.
2. Step 2: Cover and cook on high for 4 hours without stirring or mixing during this time.
3. Step 3: After 4 hours, remove the lid and mash the softened apples slightly. Carefully transfer the mixture to a large blender and blend until completely smooth.
4. Step 4: Pour the blended apple mixture back into the slow cooker. Cover it with the lid slightly ajar and continue cooking on high for another 4 to 5 hours, stirring every 30 minutes, until the apple butter is thick and spreadable.
5. Step 5: Let the apple butter cool before transferring it into glass jars. Store in the refrigerator for up to 3 to 4 weeks.

Tips & Variations

• Use a mix of sweet and tart apples like Fuji and Granny Smith for a balanced flavor.
• For a deeper flavor, add the optional vanilla or maple extract during the last cooking stage.
• If you prefer a chunkier texture, pulse the blender fewer times to leave some small apple pieces.
• Stir the apple butter more frequently if you want a thicker, less caramelized finish.

Storage

Store apple butter in airtight glass jars or containers in the refrigerator for 3 to 4 weeks. To reheat, gently warm in a saucepan over low heat or microwave in short intervals, stirring between, until softened. Always use a clean spoon to avoid contamination.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I really need to peel the apples?

No, peeling is not necessary since cooking softens the skins, and blending removes any texture. Leaving the peels saves time and adds nutrients.

Can I use regular sugar instead of erythritol?

Yes, you can substitute with regular granulated sugar and brown sugar in equal amounts if you prefer a traditional sweetener.

Slow Cooker Apple Butter (No Peeling) Recipe

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★★★★★

4.6 from 695 reviews

This Slow Cooker Apple Butter recipe is a comforting, no-peel, no-fuss way to make a deliciously spiced apple spread. Combining sweet apples with warm spices and erythritol as a sugar alternative, it is slow-cooked to smooth perfection, making it a healthy and delightful addition to breads, oats, or desserts.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 8-9 hours
• Total Time: 8 hours 15 minutes
• Yield: About 4 cups 1x
• Category: Condiment
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Calorie

Ingredients

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Fruits

• 6 lbs Apples (cubed, cores and stems removed)

Sweeteners

• 3/4 Cup Erythritol (or preferred granulated sweetener)
• 3/4 Cup Erythritol Brown Sugar (or preferred Dark Brown Sugar)

Spices and Flavorings

• 2 Tsp Fresh Lemon Juice
• 2 Tsp Cinnamon
• 3/4 Tsp Ground Allspice
• 1/2 Tsp Ground Nutmeg
• 1/2 Tsp Ground Cloves
• Optional: 1 Tsp Vanilla or Maple Extract

Instructions

1. Prepare Ingredients: Cube the apples, removing cores and stems, and place them in a large slow cooker. Add erythritol, brown sugar substitute, fresh lemon juice, cinnamon, allspice, nutmeg, and cloves directly on top of the apples. Optionally add vanilla or maple extract for extra flavor.
2. Initial Slow Cooking: Cover the slow cooker and cook on high for 4 hours without stirring. This allows the apples to break down and release their juices.
3. Blend the Mixture: After 4 hours, remove the lid and mash the softened apples slightly. Carefully transfer the mixture to a large blender and blend until completely smooth, creating a fine apple puree.
4. Finish Cooking: Pour the blended apple butter back into the slow cooker. Cover with the lid slightly ajar and continue cooking on high for another 4 to 5 hours, stirring every 30 minutes to prevent sticking and encourage thickening.
5. Cool and Store: Once thickened to your desired consistency, allow the apple butter to cool. Transfer it into glass jars and refrigerate. It can be stored for 3 to 4 weeks, ready to enjoy anytime.

Notes

• No peeling needed; simply core and stem the apples.
• Erythritol can be swapped for your preferred granulated sweetener; brown sugar can be substituted with dark brown sugar or erythritol brown sugar.
• Stirring the apple butter every 30 minutes during the final cooking phase prevents burning and ensures even thickness.
• Adjust the optional vanilla or maple extract based on your flavor preference.
• Store apple butter in airtight glass containers in the refrigerator for up to 4 weeks.

Keywords: apple butter, slow cooker apple butter, no peel apple butter, low sugar apple butter, spiced apple spread, erythritol apple butter