Crockpot Apple Butter
Prep time
Cook time
Total time
Author: Rachel's Healthy Plate
Serves: 32 servings
Ingredients
- 3 lb bag of apples (use a sweeter variety such as Fuji or Gala)
- 1½ tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ginger powder
- ½ tsp nutmeg
- ½ c water
Instructions
- Slice apples into ⅓ inch slices. You can leave the skin on the apple but discard the apple cores.
- Place apples and all spices into your crock pot. Pour ½ c water over the apples and give everything a good stir.
- Cover and cook on low heat for 9 hours. *(See notes section for how to cook on high and in an instant pot)
- After 9 hours the apples will start to fall apart when you stir them. Carefully blend the apples using an immersion blender. (You can also transfer them in batches to a food processor but use caution as the apples are extremely hot).
- Allow the blended apples to continue cooking in the crock pot for 1 more hour.
- Carefully transfer the apple butter into glass jars. Allow to cool and place in the fridge overnight before eating. (Mixture will continue to thicken overnight and the flavors will be best after cooling). Enjoy!
Notes
Recipe yields 2 pints (4 cups) of apple butter. Makes 32 servings at 2 tbsp/serving.
Entire batch is 0 WW SmartPoints on both the Blue and Green plans.
Apple butter should keep for about 2 weeks in the fridge. You can freeze half the batch to enjoy later or can using a hot water bath.
To cook on HIGH in the crockpot - cook apples on high heat for 4 hours. Blend with immersion blender. Cook for an additional hour on low heat, until it is nice and thick.
To cook in INSTANT POT- High pressure for 45 minutes and then allow the pressure to release naturally. Blend and continue cooking on low simmer setting until thick. I simmered mine for about 20 minutes. Stir frequently to prevent burning. Cover pot to prevent splattering. (I offset the lid just a tiny bit)
*Apple butter is meant to be cooked low and slow so I think it turns out best consistency-wise when you cook it on low. =)
*If you feel like your apple butter isn't thick enough you can cooking for a bit longer and remove the lid to help excess moisture escape. This could be due to using an apple with a higher water content. It will thicken some in the fridge. You can also reduce the amount of water to ⅓ cup water next time.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
Entire batch is 0 WW SmartPoints on both the Blue and Green plans.
Apple butter should keep for about 2 weeks in the fridge. You can freeze half the batch to enjoy later or can using a hot water bath.
To cook on HIGH in the crockpot - cook apples on high heat for 4 hours. Blend with immersion blender. Cook for an additional hour on low heat, until it is nice and thick.
To cook in INSTANT POT- High pressure for 45 minutes and then allow the pressure to release naturally. Blend and continue cooking on low simmer setting until thick. I simmered mine for about 20 minutes. Stir frequently to prevent burning. Cover pot to prevent splattering. (I offset the lid just a tiny bit)
*Apple butter is meant to be cooked low and slow so I think it turns out best consistency-wise when you cook it on low. =)
*If you feel like your apple butter isn't thick enough you can cooking for a bit longer and remove the lid to help excess moisture escape. This could be due to using an apple with a higher water content. It will thicken some in the fridge. You can also reduce the amount of water to ⅓ cup water next time.
Nutritional information is calculated with MyFitnessPal and may vary based on brands used. Smart Points information is calculated with the Weight Watchers app and may also vary based on brands used.
Nutrition Information
Serving size: 2 tablespoons | Calories: 22 Fat: 0 Saturated fat: 0 Carbohydrates: 6 Sugar: 5 Fiber: 1 Protein: 0
Recipe by at https://rachelshealthyplate.com/crockpot-apple-butter/