I love cooking things that make the house smell good. And this recipe really delivers on that front!
This apple butter is made in a slow cooker, which gives it ample time to develop that lovely, caramely apple flavor… and to perfume the kitchen with a heavenly autumnal scent.
The only time-consuming part is peeling, coring and slicing all the apples. Since we have an apple tree, we invested a long time ago in an apple peeler-corer-slicer that makes the process much more enjoyable.
This spread is just so good on everything… especially a nice warm slice of fresh sourdough bread. You can even eat it by the spoonful if you want! Promise I won’t tell 😉
Overnight Apple Butter
- Slow cooker
- 5 pounds apples
- 1 cup granulated sugar
- 1 cup brown sugar, lightly packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract or 1 vanilla bean, optional
- Peel, core, and slice all the apples.
- Place peeled apples into slow cooker. Add all remaining ingredients.
- Cook for ~1 hour on high, then turn down to low and cook for 8-10 hours or overnight.
- Uncover and stir, then continue to cook uncovered on high for about 1 hour more, or until thick enough that a wooden spoon can stand up in it.
- The apple butter will still be a bit chunky. If you'd like, you can puree it (an immersion blender works great for this job).
- Ladle into jars. The apple butter can be canned by processing in a water bath for 10 minutes. It also keeps indefinitely in the freezer and for several months in the fridge.