Fall is well and truly here. As I write this, it is overcast and rainy out, and I am bundled up in my pink fuzzy sweater on the most comfy seat in the house in my lavender office in front of the radiator.
Oh yes, and my house smells so darn good right now! The aroma of cooking apples, cloves, cinnamon and a hint of ginger. I have missed apple butter every fall for the last 10 years since I moved to the UK. I have found a similar flavoured item here Jersey Black Butter, gorgeously sweet and spicy, but a much much thicker consistency altogether and something I prefer with a bit of strong cheddar or baked on ham, whereas I like apple butter on toast and on my oatmeal. I have brought back the odd jar of apple butter with me when I would go home for a visit, but it never dawned on me that it was something I could make myself.
So I was having a look around at recipes the other day when I noticed recipes that you could make in the slow cooker, and when I realised just how few ingredients were in apple butter, I was amazed.
So amazed that I ran out and bought loads of apples to cook immediately.
I used a mix of organic granny smith and sweeter eating apples for my apple butter. It is so spicy, a bit of heaven, that I can eat it right out of the jar. Each heavenly spoonful reminding me of my childhood where I use to make apple butter sandwiches for lunch (or apple butter and peanut butter if I was really feeling crazy) 🙂
Slow cooker apple butter recipe
- 3 lbs (approx 1.4 kg) apples, peeled and quartered
- 1/2 cup sugar or sweetener (I used xylitol)
- 1 tablespoon dark brown sugar (not essential, but it gives it a lovely rich flavour)
- 1 tablespoon maple agave
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon ground ginger
I put everything in the slow cooker, stirred it up so that the spices covered all the apples, and left it to cook for 8 hours on low. I stirred mine every so often to ensure it had enough liquid, and to taste it of course. I never needed to add liquid. It got darker and more flavourful as the hours progressed. When it’s done, run the apples through a sieve/colander to remove any seeds.
I leave the cores in during cooking as that is where the pectin is in apples, however feel free to core then if you feel that is easier. I have tried it this way and it still remains fairly thick, but you may need to cook the apple butter a bit longer.
Store the apple butter in a sterilised jar or air tight container in the fridge for about 2-3 weeks. I didn’t blend my apple butter to the consistency of store bought butter, but feel free if you prefer it that way.
The next morning I had to add it to my oatmeal. Lush! The vanilla in the oatmeal tasted lovely with the cinnamon in the apple butter.
Vanilla chia oatmeal/porridge
- 1/2 cup of gluten free oats (I use alara)
- Coconut milk to cover (I use kara)
- 1 tsp chia seeds
- 1/2 tsp good vanilla
- 1 tsp maple agave syrup (optional)
- 1 tablespoon vegan vanilla protein powder (I use Vega)