There’s nothing quite like the aroma of apples and spices simmering away in the kitchen to really make it feel like autumn. You know I love a good seasonal recipe, and this apple butter is made with nothing but sweet, juicy apples and a sprinkle of warming spices to bring out their natural goodness. Spiced apple butter is packed with fiber, vitamins, and antioxidants, making it a healthier alternative to sugary spreads. Plus, warming spices like cinnamon, nutmeg, and cloves not only taste incredible but also support digestion and overall wellness.
There are also so many different ways you can use the apple butter, so don’t worry about using it all up quickly! Try my spiced apple butter on freshly baked bread, stirred into your morning oats or yogurt, or straight from the jar. You can also add it over pancakes or waffles, in hand pies, or in thumbprint cookies. For more a savory idea, try spreading it on bread with sharp cheddar for an elevated grilled cheese sandwich. You can also use it in your baking as a substitute for butter or oil in muffins, cakes, and quick breads.
Storage Suggestions and Recipe Tips
- To store in the refrigerator, allow the apple butter to cool completely, then transfer it to an airtight container or jar. Store in the refrigerator for up to 2 weeks.
- For longer storage, spoon cooled apple butter into freezer-safe containers, leaving about 1 inch of headspace to allow for expansion. Freeze for up to 6 months. Thaw in the refrigerator before use.
- Use naturally sweet apple varieties like Fuji, Gala, or Honeycrisp to enhance the flavor without needing additional sweeteners.
- Peeling the apples is optional, as the apple skins break down during cooking and add to the richness of the butter. If you prefer a smoother texture, peel the apples beforehand.
- For an ultra-smooth apple butter, use an immersion blender directly in the crock pot or transfer the mixture to a blender once it’s cooled slightly.
- Customize the spice levels to your taste. For a warmer flavor, increase the cinnamon and cloves slightly.
- Keep the lid slightly ajar during the last few hours of cooking to allow excess moisture to evaporate and thicken the apple butter.
- Enjoy your spiced apple butter spread on toast, swirled into oatmeal, or as a glaze for meats like pork or chicken.
I’ve been converting all of our food storage containers to glass, and a lot of times I have opted for canning jars. They fit well together to maximize the space in your fridge or freezer, and I also use them to carry lunch for when I go into the office or I’m out and about. I use 16 ounce and 32 ounce jars most often for food storage. These are perfect for storing your apple butter or filling up a few jars to share with friends, tied with a pretty ribbon and tag attached. 🙂
Spiced Crock Pot Apple Butter
Ingredients
- 5 pounds sweet apples
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt optional
Instructions
- Wash, peel, core, and chop the apples into small chunks. (Peeling is optional if you plan to blend the apple butter thoroughly later.)
- Place the apple chunks in the crock pot. Add vanilla extract, cinnamon, nutmeg, allspice, cloves, ginger, and salt (if using). Stir well to coat the apples evenly with the spices.
- Cover the crock pot and cook on low for 10-12 hours, stirring occasionally, until the apples are very soft and dark brown. (For quicker cooking, you can set it to high for 4-6 hours, but low heat develops the flavors better.)
- Use an immersion blender to puree the apples into a smooth, buttery texture directly in the crock pot. Alternatively, transfer the mixture to a blender, blend until smooth, and return it to the crock pot.
- If the apple butter is too thin, leave the lid slightly ajar and continue cooking on low for another 1-2 hours, stirring occasionally, until it reaches your desired consistency.
- Let the apple butter cool completely before transferring it to jars or airtight containers. Store in the refrigerator for up to 2 weeks, or freeze for up to 6 months.
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