The BEST AppleButter-- made effortlessly! No need to peel the apples; just dice and toss them into a slow cooker with spices and sugar. As it simmers, enjoy the incredible scent! Spread on toast or enjoy by the spoonful!
APPLE PREP: No need to peel the apples! Dice them into small pieces, about ¼-inch in size. Remove and discard the cores. Transfer the diced apples to the slow cooker.
COMBINE: Add the brown sugar, white sugar, cinnamon, nutmeg, and salt right on top. Stir gently until apples are well-coated with the mixture.
COOK: Cover slow cooker and cook on low for 11-12 hours or on high for 5-7 hours. We're looking for very soft apples.
BLEND: Once cooking time is up, turn off the slow cooker and let the mixture cool slightly. Transfer the apple mixture to a high-powered blender in batches. With caution (See Note 2), blend until you achieve a silky smooth texture.
FINISH: Mix in the vanilla extract and lemon juice. Taste and adjust accordingly - you might want to add more sugar if you prefer it sweeter or a bit more lemon juice for acidity. Note that the apple butter will thicken further upon chilling. If you desire an even thicker consistency, put the mixture back into the slow cooker and cook uncovered on low for another 1-2 hours, stirring occasionally.
STORE: Pour the apple butter into large, wide-mouth mason jars. Refrigerate and use within 2 weeks. Enjoy the spread! We love it by the spoonful, on toasted English muffins or sourdough bread, spooned on oatmeal, etc.
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Notes
Note 1: Apples: The best apple butter I've made combines half Fuji and half Honeycrisp apples. Gala and Golden Delicious also work well. Avoid firm or tart apples like Granny Smith. For the right quantity, you'll need approximately 5 ½ pounds of apples before dicing. This should yield around 16 packed cups once cored and diced.Note 2: Blending: When blending hot mixtures, make sure the lid is securely in place, and start at a slow speed to prevent splattering and potential burns. Don't overfill the blender; blend in batches.