I love apple season! The apples are crisp and abundant in the Fall, and I believe everyone loves the smell of apples and cinnamon when they walk into a home.
Do you love apple butter as much as I do? i didn’t grow up eating it. I learned about apple butter when I moved to a Southern state from Northern Michigan in my twenties. The town I moved to had an annual apple butter festival where they made it in large copper pots during the festival weekend, and the whole town smelled like delicious cooking apples!
The fact that this recipe is so full of flavor and natural sweetness from the apples themselves is very appealing from a nutrition standpoint. Naturally fruit sweetened apple butter contains vitamin C, phytonutrients, and fiber, and also small amounts of potassium and calcium.
Some of the ways I use apple butter is for baking, with pork, topping sweet potatoes, in cookies, muffins, apple pie, as a spread, and in smoothies, and honestly I like it plain by the spoonful. It is especially beautiful in this Rose Chintz china bowl that has been passed down through the generations in our family. 🙂
This crockpot recipe means you can walk away and don’t need to stand over the pot stirring! It is thick and as good as the more labor intensive way, and your house will smell amazing!
Apple Butter in the Crockpot
In this recipe, I caramelized the apples on the stove top before adding them to the crockpot for a richer flavor, and to add layers and complexity to the apple butter, I included the zest of the lemon and a bit of salt.
2 1/2 Pounds of Apples (I used 4 Granny Smith and 4 Fuji Apples)
1 Tablespoon of Coconut Oil (You could also substitute Grass Fed Butter or Ghee)
1 1/4 Cup Fresh Apple Cider (No additives or sugar added)
Zest and Juice of 1 Lemon
1 Teaspoon Cinnamon
!/4 Teaspoon of Himalayan Pink or Sea Salt
Peel, core, and slice the apples. Melt the coconut oil in a large sautee pan over medium high heat. When the coconut oil is melted, add the apples. Cook the apples in the coconut oil for five minutes, stirring only occassionally until the apples are nicely browned.
Add the remaining ingredients to the apples, and bring the apples to a boil.
Then, place the apple mixture in the crockpot and cook on high for one hour with the lid slightly ajar. After one hour with the lid ajar, place the lid completely onto the crockpot, and cook an additional three hours until the apples are mostly disintegrated.
With an immersion blender or food processor (you could also use a blender). Blend the apple butter until smooth. Place in glass jars and seal.
Makes approximately 2 1/2 Cups.