Easy Slow Cooker Naked Apple Butter

Vegan, gluten-free, nut-free, oil-free, soy-free

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Naked apple butter - no sweetener added and minimal spices. It's like the "Blonde Roast" of apple butters and so easy to make.

Yield
5 cups
Prep Time
30 Minutes
Cook time
5 Hours
Total Time
5 Hours, 30 Minutes

Ingredients:

  • an equal mixture of sweet and tart apples (I used 5.5 pounds total, but feel free to use less for a smaller batch)
  • Ground cinnamon or other spices like nutmeg, ground cloves, etc, to taste
  • tiny bit of fresh lemon juice, to taste (helps to preserve), optional
  • Sweetener, like maple syrup, if desired

Directions:

  1. Slice apples. There is no need to peel the apples. In fact, your apple butter is much healthier with the peel left on. Tip: If you have an apple slicer, now is the time to use it. I love my OXO apple slicer. Add apple slices to slow cooker.
  2. Set slow cooker on HIGH for 4 hours, covered with lid. During those 4 hours, give it a few stirs as the apples tend to stick to the bottom a bit. You can add some apple juice or cider to prevent sticking. If you’d rather cook it longer on a lower heat, you can do that too.
  3. Mash apples and turn off heat. After 4 hours, most of the apples are soft enough to mash up with a wooden spoon or potato masher. After mashing, we now have applesauce (with the peel of course)!
  4. Cool slightly and scoop into high-speed blender. With a big ladle, scoop the apple mixture into a blender. If you have a small blender you may have to do this in a few batches. Make sure lid is secured tightly.
  5. Blend the mixture. Start on a low setting and go faster until you reach max speed. You may need to let some steam escape through the top hole if there is one. Puree mixture until super smooth and buttery. If it’s still chunky, keep blending.
  6. Pour the apple butter back into the slow cooker. Turn heat on HIGH and cook down, uncovered, for another 45-90 minutes until it’s as thick as you desire. After 45 mins, I was left with 5 cups and the consistency was very similar to my pumpkin butter. Keep in mind it will thicken slightly once chilled overnight.
  7. When ready, add cinnamon to taste (or other spices if desired) and a very small amount of lemon juice if desired.
  8. Cool completely and store in an air-tight jar for up to 1 month in the fridge. Or you can try canning it as well

Also, try my pumpkin butter recipe

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