Slow Cooker Apple Butter (No Peeling) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
